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Gluten-free Pad Thai

February 2, 2011

Gluten-free Pad ThaiI love Pad Thai probably because it has peanuts. Peanuts, shrimp, broccoli and eggs. This might not sound amazing to you but I truly love this dish. Sadly, Pad Thai is one of those restaurant dishes that you might assume is gluten-free because it has rice noodles but I am yet to find a restaurant that can confirm. Most recipes that I have found online have a bit of soy sauce which furthers my concerns. Pad Thai doesn’t have to be the complicated chore that so many recipes make it out to be. This Pad Thai recipe is easy to follow and doesn’t add in extraneous items like ketchup as I have seen in a bunch of recipes.  If you are in a rush, consider using precooked shrimp instead.


20 raw shrimp – pealed, deveined, tail on

8 oz of thin rice noodles ~ 1/4 in wide

1 lb of frozen broccoli florets or snow peas

1 tbl canola oil

2 eggs beaten

3 cups bean sprouts

3/4 cup water

1/4 cup fish sauce

juice of 2 limes

1/4 cup brown sugar

1 tsp sriracha chili sauce

1/2 cup chopped scallions

1/2 cup chopped peanuts

1/2 cup chopped cilantro


Boil enough water to cover the noodles. Soak until softened about 15 minutes. Stir occasionally to prevent clumping. Drain when done. Follow package instructions to cook the broccoli. Combine the water, fish sauce, lime juice, sugar and chili in a sauce pan. Simmer until thickened then set aside. Heat the oil in a pan. Pour in the eggs and scramble. Once set add the shrimp and cook until pink. Add the bean sprouts and cook for 1 minute. Transfer to a large bowl. Add the noodles, broccoli or snow peas, scallions, peanuts and cilantro. Pour the sauce on top and toss to combine. Serve and enjoy.

What veggies or protein would you like to add to this Pad Thai recipe?

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