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Gluten free pad Thai next to chopsticks.
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5 from 8 votes

Gluten Free Pad Thai

Safe for those with a sensitivity, this gluten free Pad Thai has all the flavor without soy, fish sauce, or peanuts!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Asian
Diet: Diabetic, Gluten Free, Low Lactose, Vegetarian
Servings: 4 people
Calories: 405kcal
Author: Alicia

Ingredients

Sauce

  • ½ cup coconut aminos
  • 1 tablespoon distilled white vinegar
  • 2 tablespoons unsweetened sunflower seed butter or tahini
  • 2 large garlic cloves, peeled
  • 1 teaspoon toasted sesame oil
  • 3 tablespoons low sodium vegetable broth
  • 1 teaspoon arrowroot powder or cornstarch
  • 1 tablespoon tamarind paste (or more to taste)
  • kosher salt

Pad Thai

  • 8oz package Pad Thai rice noodles
  • 1 tablespoon toasted sesame oil
  • 3-4 shallots, sliced thin
  • ¾ cup shredded carrots
  • 3 large eggs, whisked
  • 3-4 green onions, sliced on a bias
  • Optional: 1 pound of chicken or shrimp

Instructions

  • Set a large pot of water on the stove and turn to high heat to bring to a boil. Cook rice noodles according to package directions. Meanwhile, combine all the ingredients for the sauce in a small food processor or blender and blend till smooth. Taste and adjust any seasonings, adding salt as needed. Set aside.
  • In a large pan, add toasted sesame oil over medium heat. Toss in sliced shallots and carrots (and meat, if using), stirring with a wood spoon till softened and fragrant - about 3-4 minutes.
  • If the pan is large enough, push everything to one side and add in the whisked eggs, leaving them to cook without stirring until they begin to firm up, like an omelette. Once firm, use a spoon or spatula to break into smaller pieces. Add in the sliced green onion.
  • Pour in the sauce and bring to a simmer till it starts to thicken and coat the vegetables and eggs, about 4-5 minutes. Add in the noodles, tossing till well coated with the sauce.

Notes

  • If using a protein like shrimp, chicken, or beef, add with the shallot and carrot and stir till cooked through. If it is pre-cooked, add at the end when tossing the noodles with the sauce.
  • For vegan, omit the eggs. 
  • Tamarind is optional, but gives it the classic flavor! Start with 1 tablespoon and add more to taste. 
  • See post for a soy free coconut aminos alternative. 
  • If not using chicken, shrimp or extra veggies, you may have more sauce than needed. Pour in ¾ of the sauce, reserving the rest to add later if needed. 
  • If you find the noodles to be too mushy, they are overcooked. This is best avoided by soaking in warm water till pliable, before stir frying till softened. See the post for more tips. 

Nutrition

Calories: 405kcal | Carbohydrates: 62g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 750mg | Potassium: 197mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4217IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 2mg