Gluten-Free Classic Pad Thai Noodles
Savor the bold, authentic flavors of Thailand with this Gluten-Free Classic Pad Thai Noodles recipe, a perfect homemade alternative to your favorite takeout dish. Featuring tender gluten-free rice noodles tossed in a tangy tamarind sauce enhanced by fish sauce, gluten-free tamari, and a touch of brown sugar, this dish delivers the perfect balance of sweet, sour, and savory. Stir-fried with golden tofu, fluffy scrambled eggs, fresh bean sprouts, and vibrant chives, it’s a protein-packed crowd-pleaser that’s both satisfying and wholesome. Topped with roasted peanuts, lime wedges, and a hint of chili powder for that extra crunch and zest, this 40-minute meal is a must-try for gluten-free foodies looking to experience classic Pad Thai at its finest! Perfectly suited for a quick weeknight dinner or an impressive dish for entertaining, it guarantees bold flavor and happy guests.
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Recipe Information
Ingredients
- 8 ounces Gluten-free rice noodles
- 2 tablespoons Tamarind paste
- 3 tablespoons Fish sauce
- 2 tablespoons Gluten-free tamari
- 3 tablespoons Brown sugar
- 2 tablespoons Vegetable oil
- 2 Eggs
- 1 cup Firm tofu
- 3 cloves Garlic
- 2 cups Bean sprouts
- 1 cup Chives
- 1 cup Roasted peanuts
- 4 Lime wedges
- 1 teaspoon Chili powder
Instructions
1. Prepare the rice noodles according to package instructions until al dente. Drain and set aside.
2. In a small bowl, mix together the tamarind paste, fish sauce, gluten-free tamari, and brown sugar until the sugar has dissolved. Set aside.
3. Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.
4. Add the garlic and stir-fry for 30 seconds until fragrant.
5. Add the diced tofu and stir-fry until golden brown on all sides, about 4-5 minutes.
6. Push the tofu to one side of the skillet and pour in the beaten eggs. Scramble the eggs until fully cooked and then mix with the tofu.
7. Add the cooked rice noodles and the sauce mixture to the skillet. Toss to coat the noodles evenly with the sauce.
8. Stir in the bean sprouts and chives, cooking for another 1-2 minutes until everything is heated through.
9. Remove from heat and serve immediately, garnished with roasted peanuts, lime wedges, and a sprinkle of chili powder.
Nutrition Facts
Calories |
2177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 39.4 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 5927 mg | 258% | |
| Total Carbohydrate | 194.2 g | 71% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 64.1 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 669 mg | 51% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2498 mg | 53% | |
*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.
