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A close-up of a bowl of Pad Thai noodles garnished with crushed peanuts, cilantro, and lime wedges

Gluten-Free Pad Thai Recipe

Gluten-Free Pad Thai is a quick, vibrant, and healthier twist on the classic Thai street food. It combines tangy tamarind, zesty lime, a hint of sweetness, and savory flavors, all brought together with rice noodles and a tamari-based sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 450 kcal

Equipment

  • Large pot (for boiling noodles)
  • Large skillet or wok
  • Small mixing bowl
  • Whisk or fork
  • Tongs or spatula
  • Knife and cutting board

Ingredients
  

For the Pad Thai Sauce:

  • 3 tbsp  tamarind paste
  • 3 tbsp  tamari  gluten-free soy sauce
  • 2 tbsp  fish sauce or substitute with more tamari for vegetarian/vegan
  • 2 tbsp  coconut sugar or brown sugar
  • 1 tbsp  lime juice
  • 1 tbsp  chili paste or sriracha optional, for heat

For the Pad Thai:

  • 8 oz rice noodles
  • 2 tbsp  vegetable oil or peanut oil
  • 2 cloves  garlic minced
  • 1 cup  cooked chicken, shrimp, or tofu optional, for protein
  • 2 large eggs beaten
  • 1 cup bean sprouts
  • 3 green onions sliced diagonally
  • 1/4  cup roasted peanuts crushed
  • 1/4  cup fresh cilantro chopped
  • Lime wedges for serving

Instructions
 

  • Step 1: Prepare the Noodles:
    Boil water in a large pot and cook rice noodles according to package instructions
    .Drain, rinse with cold water, and set aside.
    Hands lifting steaming rice noodles from a pot of hot water
  • Step 2: Make the Sauce:
    In a small mixing bowl, whisk together the tamarind paste, tamari, fish sauce, coconut sugar, lime juice, and chili paste (if using). Adjust sweetness or acidity to taste.
    A glass bowl filled with Pad Thai sauce, garnished with fresh cilantro and chili flakes, with a spoon inside
  • Step 3: Cook the Pad Thai:
    Heat oil in a large skillet or wok over medium-high heat.
    Add minced garlic and sauté for 30 seconds until fragrant.
    Add protein (chicken, shrimp, or tofu) and cook until heated through.
    Push everything to one side of the skillet. Pour beaten eggs into the empty side and scramble until just set. Combine with the rest of the skillet contents.
    Add cooked rice noodles and pour the sauce over them. Toss well to coat the noodles evenly.
    Pad Thai noodles being cooked in a steaming wok with vegetables and scrambled eggs
  • Step 4: Finish and Serve:
    Stir in bean sprouts and green onions. Cook for 1-2 minutes to warm through.
    Serve immediately, garnished with crushed peanuts, fresh cilantro, and lime wedges.
    Close-up of a bowl of Pad Thai with shrimp, scrambled eggs, cilantro, and rice noodles

Video

Notes

Nutritional Information (per serving)

  • Carbohydrates: 62 g
  • Protein: 15 g
  • Fat: 15 g
Keyword GlutenFree, HealthyRecipes, ThaiCuisine