Gluten Free Pad Thai with Shrimp and Tofu

BySelma

Craving a flavorful and satisfying dish that doesn’t compromise on taste? This gluten free Pad Thai combines the richness of shrimp and tofu with fresh vegetables and a tangy sauce, creating a delightful balance of flavors. It’s the perfect weeknight meal that can be whipped up in no time!

Imagine the aroma of stir-fried noodles, the crunch of fresh vegetables, and the umami of tamarind sauce swirling together in a beautiful harmony. This Pad Thai recipe is a fantastic gluten free option that everyone will love, whether they’re gluten sensitive or not.

Authentic Gluten Free Pad Thai Recipe

close up photo of gluten free Pad Thai dish with shrimp and tufu

This gluten free Pad Thai is a stir-fried noodle dish featuring a medley of shrimp and tofu, crisp vegetables, and a zesty tamarind sauce. It’s a perfect blend of sweet, sour, and savory flavors, making it a crowd pleaser for all occasions.

Ingredients

  • 8 oz gluten free rice noodles
  • 1 tablespoon vegetable oil
  • 1 cup shrimp, peeled and deveined
  • 1 cup firm tofu, cubed
  • 2 eggs, lightly beaten
  • 2 cups bean sprouts
  • 1 bell pepper, sliced
  • 3 green onions, chopped
  • 1/4 cup peanuts, crushed
  • 1/4 cup tamarind paste
  • 2 tablespoons fish sauce or soy sauce (for vegetarian option)
  • 2 tablespoons sugar
  • 1 tablespoon lime juice
  • Chili flakes, to taste
  • Fresh cilantro for garnish

Instructions

  1. Cook the Noodles: Boil the gluten free rice noodles according to package instructions, then drain and rinse with cold water.
  2. Sauté Shrimp and Tofu: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the shrimp and tofu, cooking until shrimp turns pink and tofu is golden brown. Remove and set aside.
  3. Scramble the Eggs: In the same pan, pour in the beaten eggs, stirring quickly to scramble until just set.
  4. Combine Ingredients: Add the cooked noodles, shrimp, and tofu back into the pan. Stir in the tamarind paste, fish sauce, sugar, lime juice, and chili flakes. Toss everything together until well combined.
  5. Add Veggies: Fold in the bean sprouts, bell pepper, and green onions, cooking for an additional 2-3 minutes until the vegetables are just tender.
  6. Serve: Plate the Pad Thai and top with crushed peanuts and fresh cilantro. Serve with lime wedges on the side.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes

Nutrition Information

  • Servings: 4
  • Calories: 400kcal
  • Fat: 15g
  • Protein: 20g
  • Carbohydrates: 50g

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