Gluten-Free Beef Pad Thai
Savor the bold and complex flavors of this Gluten-Free Beef Pad Thai, a vibrant twist on the iconic Thai street food classic. This recipe combines tender slices of beef sirloin, chewy rice noodles, and a perfectly balanced homemade sauce featuring tamarind paste, gluten-free soy sauce, and sweet brown sugar. Stir-fried to perfection with fragrant garlic, scrambled eggs, and fresh bean sprouts, this dish is topped with crunchy peanuts, zesty lime, and a sprinkle of red chili flakes for a delightful mix of texture and heat. With just 40 minutes from start to finish, this gluten-free version is an ideal choice for a quick and hearty weeknight meal, offering restaurant-quality flavor from the comfort of your own kitchen. Perfectly accommodating dietary restrictions, it’s a flavorful standout that’s guaranteed to impress!
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Recipe Information
Ingredients
- 1 pound Beef sirloin steak
- 8 ounces Rice noodles
- 2 tablespoons Tamarind paste
- 3 tablespoons Fish sauce
- 2 tablespoons Gluten-free soy sauce
- 2 tablespoons Brown sugar
- 3 tablespoons Vegetable oil
- 3 Garlic cloves
- 2 Eggs
- 1 cup Bean sprouts
- 3 Green onions
- 1 cup Unsalted peanuts
- 1 Lime
- 0.5 cup Fresh cilantro
- 0.5 teaspoon Red chili flakes
Instructions
Thinly slice the beef sirloin steak against the grain and set aside.
Cook rice noodles according to the package instructions. After cooking, rinse them under cold water to stop further cooking and prevent sticking.
In a small mixing bowl, combine tamarind paste, fish sauce, gluten-free soy sauce, and brown sugar. Whisk until the sugar dissolves, and set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced beef and stir-fry until browned and cooked through, about 5 minutes. Remove the beef from the pan and set aside.
Add another tablespoon of vegetable oil to the pan. Finely chop the garlic cloves and add them to the pan. Stir-fry for about 30 seconds or until fragrant.
Push the garlic to the side of the pan and crack the eggs into the pan. Scramble them lightly until just cooked through, then mix with the garlic.
Add the cooked noodles to the pan along with the prepared sauce. Toss everything together to coat the noodles evenly.
Return the cooked beef to the pan, and add the bean sprouts and half of the chopped green onions. Stir-fry for another 2-3 minutes to warm everything through.
Transfer the Pad Thai to serving plates. Garnish with remaining green onions, chopped unsalted peanuts, fresh cilantro, and red chili flakes.
Cut the lime into wedges and serve the Pad Thai with lime on the side to squeeze over just before eating.
Nutrition Facts
Calories |
2809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.0 g | 226% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 6638 mg | 289% | |
| Total Carbohydrate | 139.0 g | 51% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 50.8 g | ||
| Protein | 184.8 g | 370% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 384 mg | 30% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3544 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
