Gluten Free Authentic Pad Thai Recipe
I grew up a military kid, living in different regions of the world. One of my favorite places was Okinawa, where I recall sneaking off base and venturing around while eating huge bowls of noodles. Fast forward to adulthood, when I realize that gluten is my enemy and my beloved adventures with pasta come to a sudden halt.
Luckily, the adventures eventually resumed, as more and more gluten free pasta choices became available and the quality of them improved. I’ve reconnected with pasta over the years, making everything from spaghetti, macaroni and cheese, ramen, lasagna, and pasta salads, to this delicious Gluten Free Authentic Pad Thai recipe.
For the pasta in this dish, I used Explore Cuisine’s Pad Thai noodles, which cook up quickly and have perfect texture. And, what makes this Pad Thai authentic is the use of tamarind paste – something that is easy to find in Asian or Latin markets or perhaps in your local grocery store.
Pad Thai is one of my favorite pasta dishes – what are some of your favorites?
- 8 ounces Explore Cuisine Pad Thai noodles
- ½ cup tamarind paste
- ½ cup fish sauce
- ½ cup coconut palm sugar
- Juice of 1 lime
- 2 teaspoons Sriracha sauce
- 1 block extra firm tofu
- 3 tablespoons vegetable or grapeseed oil
- 6 cloves garlic minced or finely grated
- 2 large eggs lightly beaten
- 1 pound large shrimp peeled and deveined
- ½ cup cilantro plus more for serving
- 2 cups bean sprouts
- ½ cup chopped peanuts
- 3 limes cut into wedges for serving
Cook the noodles according to the package directions. Rinse with cold water and set aside.
Combine the tamarind paste, fish sauce, coconut palm sugar, lime juice, and Sriracha sauce in a saucepan and heat, stirring to combine all the ingredients and melt the sugar. Keep warm.
Pat the tofu dry with paper towels and cut into ½ - ¾ inch cubes.
Heat a wok or large skillet over high heat until hot. Add the oil and let it get very hot. Add the tofu and cook, stirring until browned on all sides, about 2 minutes. Add the garlic and cook for another 30 seconds, stirring constantly. Push the tofu to the side, add the egg and scramble it, stirring constantly. Add the shrimp and cook until they just start to turn pink, about 1 minute, stirring constantly.
Add the warm sauce and Pad Thai noodles and cook, stirring to combine, until the shrimp are opaque and cooked through. Add the cilantro and the bean sprouts and stir gently. Remove from heat and serve, topped with chopped peanuts, some more cilantro, and lime wedges.
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