Soy-Free Shrimp Pad Thai
This Soy-Free Shrimp Pad Thai is a flavorful twist on the classic Thai dish that swaps traditional soy sauce for gluten-free tamari, making it perfect for soy-sensitive eaters. Tender rice noodles are stir-fried with succulent shrimp, scrambled eggs, crisp bean sprouts, and aromatic garlic, all coated in a tangy, savory sauce made with tamarind paste, fish sauce, lime juice, and a touch of brown sugar. A generous topping of chopped peanuts and fresh cilantro adds texture and vibrant flavor, while lime wedges on the side allow for a zesty finish to your plate. Ready in just 40 minutes, this crowd-pleasing dish is perfect for quick weeknight dinners or a cozy weekend meal. Packed with balanced flavors and free from soy, it’s guaranteed to be a hit at your table!
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Recipe Information
Ingredients
- 8 ounces Rice noodles
- 0.25 cup Tamari sauce
- 2 tablespoons Fish sauce
- 1 tablespoon Tamarind paste
- 2 tablespoons Brown sugar
- 2 tablespoons Lime juice
- 3 tablespoons Vegetable oil
- 1 pound Shrimp, peeled and deveined
- 3 cloves Garlic, minced
- 2 Eggs
- 1 cup Bean sprouts
- 4 Green onions, sliced
- 0.5 cup Roasted peanuts, chopped
- 0.25 cup Cilantro, chopped
- 4 Lime wedges
Instructions
Start by soaking the rice noodles in hot water according to package instructions until softened. Drain and set aside.
In a small bowl, whisk together the tamari sauce, fish sauce, tamarind paste, brown sugar, and lime juice to make the sauce. Adjust taste if necessary.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook until pink and just cooked through, about 2-3 minutes. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
Push the garlic to the side and crack the eggs into the skillet. Stir to scramble, cooking for another 1 minute until fully set.
Add the soaked noodles to the skillet, along with the prepared sauce. Toss everything well to coat the noodles evenly.
Return the cooked shrimp to the skillet. Add the bean sprouts and green onions, tossing everything together until heated through.
Remove from heat and garnish with chopped peanuts and cilantro.
Serve hot with lime wedges on the side for squeezing over the pad thai.
Nutrition Facts
Calories |
1846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.7 g | 118% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 1258 mg | 419% | |
| Sodium | 8060 mg | 350% | |
| Total Carbohydrate | 123.0 g | 45% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 38.8 g | ||
| Protein | 160.2 g | 320% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 461 mg | 35% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2624 mg | 56% | |
*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.
