Gluten-Free Shrimp Pad Thai
Transform your weeknight dinner routine with this quick and flavorful Gluten-Free Shrimp Pad Thai recipe! Packed with tender, juicy shrimp, chewy gluten-free rice noodles, and a tangy sauce made with tamarind paste, fish sauce, and a touch of brown sugar, this dish is bursting with vibrant Thai flavors. Fresh ingredients like crisp bean sprouts, red bell pepper, and scallions add crunch and color, while a garnish of roasted peanuts, cilantro, and lime wedges takes it to the next level. Ready in under an hour, this satisfying meal is perfect for gluten-free diets and brings authentic restaurant-quality pad Thai straight to your kitchen. Serve it hot and watch as this dish becomes a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 oz gluten-free rice noodles
- 12 oz shrimp, peeled and deveined
- 3 tbsp gluten-free fish sauce
- 2 tbsp tamarind paste
- 2 tbsp brown sugar
- 2 tbsp lime juice
- 3 tbsp vegetable oil
- 3 cloves garlic, minced
- 2 eggs, beaten
- 1 red bell pepper, thinly sliced
- 1 cup bean sprouts
- 3 scallions, chopped
- 1 cup peanuts, roasted and chopped
- 0.5 cup fresh cilantro, chopped
- 4 lime wedges
Instructions
Soak the rice noodles in warm water for about 20 minutes or until they are tender but firm to the bite. Drain well and set aside.
In a small bowl, whisk together the fish sauce, tamarind paste, brown sugar, and lime juice until the sugar is dissolved. Set the sauce aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes, or until they are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining tablespoon of oil. Add minced garlic and stir-fry for about 30 seconds until fragrant.
Push the garlic to one side of the skillet and pour in the beaten eggs. Scramble the eggs until fully cooked and then mix with the garlic.
Add the sliced red bell pepper to the skillet and stir-fry for 2 minutes.
Add the drained noodles and pour the sauce over the top. Toss everything together until the noodles are well coated in the sauce.
Return the shrimp to the skillet, along with the bean sprouts and chopped scallions. Stir everything gently to combine and heat through.
Transfer the pad Thai to serving plates. Garnish with roasted peanuts, fresh cilantro, and lime wedges on the side. Serve immediately.
Nutrition Facts
Calories |
2405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.8 g | 161% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 1034 mg | 345% | |
| Sodium | 5079 mg | 221% | |
| Total Carbohydrate | 196.6 g | 71% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 52.6 g | ||
| Protein | 150.0 g | 300% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 495 mg | 38% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3111 mg | 66% | |
*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.
