Gluten-Free Street-Style Pad Thai with Shrimp or Chicken

Why You’ll Love This Recipe

• Authentic street-style flavor with the perfect sweet-tart-salty balance.
• Fully gluten-free: rice noodles, gluten-free fish sauce, and gluten-free tamari.
• Fast weeknight stir-fry—on the table in about 40 minutes.
• Customizable: choose shrimp or chicken, adjust heat, and add your favorite veggies.

Grocery List

• Produce: Bean sprouts, scallions, garlic, shallot, lime, cilantro, garlic chives (optional)
• Dairy: Eggs
• Pantry: Rice stick noodles (gluten free), gluten-free fish sauce, gluten-free tamari, unsweetened tamarind concentrate, light brown sugar or palm sugar, unseasoned rice vinegar, neutral oil, roasted unsalted peanuts, red pepper flakes, kosher salt

Full Ingredients

Pad Thai Sauce

• 2 tbsp unsweetened tamarind concentrate (gluten free)
• 3 tbsp gluten-free fish sauce
• 2 tbsp gluten-free tamari
• 3 tbsp packed light brown sugar (or palm sugar)
• 1 tbsp unseasoned rice vinegar
• 1 tsp red pepper flakes (Thai chili powder optional)
• 2 tbsp water

Stir-Fry

• 10 oz dried rice stick noodles (about 1/4-inch; gluten free)
• 12 oz large shrimp, peeled and deveined (21/25 size) or 12 oz thinly sliced boneless, skinless chicken thighs
• 2 large eggs, lightly beaten
• 2 cups bean sprouts
• 4 scallions, cut into 1-inch pieces on a bias
• 2 cloves garlic, minced
• 1 small shallot, thinly sliced
• 3 tbsp neutral high-heat oil (peanut or avocado)
• 1/2 tsp kosher salt, divided
• 1 lime, cut into 4 wedges

Finishes & Garnish

• 1/2 cup roasted unsalted peanuts, roughly chopped
• 2 tbsp chopped cilantro leaves
• 2 tbsp garlic chives or regular chives (optional)
• Extra red pepper flakes or sliced Thai chilies (optional)

Step-by-Step Instructions

Step 1: Soak the rice noodles

Place the dried rice stick noodles in a large bowl. Cover with very hot tap water (120–130°F) and soak for 25 minutes, stirring once or twice, until the noodles are pliable but not fully cooked. Drain well and set aside. If you won’t cook immediately, toss with 1 teaspoon oil to prevent sticking.

Step 2: Mix the sweet-tart sauce

In a small bowl, whisk together tamarind concentrate, gluten-free fish sauce, gluten-free tamari, brown sugar, rice vinegar, red pepper flakes, and water until the sugar dissolves. Tip: Microwave the bowl for 20–30 seconds to help dissolve the sugar faster. Set the sauce near the stove.

Step 3: Prep protein and aromatics

Pat shrimp or chicken dry. Season with 1/4 tsp kosher salt. Beat the eggs in a separate bowl. Keep the garlic, shallot, scallions, bean sprouts, and peanuts within reach—stir-frying moves fast.

Step 4: Sear the protein

Heat a 12-inch carbon steel wok or large nonstick skillet over high heat for 90 seconds until lightly smoking. Add 1 tbsp oil. Add shrimp and cook 1–2 minutes total, turning once, until just opaque with light char; or add chicken and cook 3–4 minutes, stirring, until cooked through. Transfer protein to a plate.

Step 5: Aromatics and egg

Return the wok to high heat. Add 1 tbsp oil. Add the shallot and cook 30–45 seconds until translucent. Add the garlic and cook 15 seconds until fragrant. Push aromatics to one side. Pour in the beaten eggs and scramble 30–45 seconds to soft curds. Combine with the aromatics.

Step 6: Noodles and sauce

Add the remaining 1 tbsp oil and the drained noodles. Stir-fry 1 minute to warm and separate. Pour in the sauce and toss vigorously for 2–3 minutes until the noodles are evenly coated, glossy, and just tender. If the wok looks dry before the noodles soften, sprinkle in 1–2 tbsp water and continue tossing.

Step 7: Finish and serve

Return the shrimp or chicken to the wok. Add the bean sprouts and scallions and toss 30–60 seconds until just wilted but still crisp. Remove from heat. Plate immediately and shower with chopped peanuts and cilantro. Garnish with garlic chives (if using) and serve with lime wedges for squeezing over the top.

Pro Tips

• Use gluten-free labeled fish sauce and tamari to avoid hidden gluten and cross-contamination.
• Don’t over-soak noodles: they should bend without breaking but still feel a touch firm; they’ll finish in the sauce.
• Cook in batches if your pan is small: overcrowding steams the noodles and dulls the flavor.
• Balance to taste: add a splash more fish sauce for salt, a teaspoon more sugar for sweetness, or extra tamarind for tang.
• Keep everything prepped and within arm’s reach—stir-frying is quick.

Variations

• Chicken Pad Thai: Use 12 oz thinly sliced chicken thighs. Sear 3–4 minutes until browned and cooked through before proceeding with the aromatics.
• Tofu (Vegetarian, Gluten Free): Swap in 14 oz extra-firm tofu (pressed and cubed). Pan-fry in 1 tbsp oil until golden on all sides, then continue. Replace fish sauce with additional gluten-free tamari plus 1 tsp rice vinegar for tang.
• Extra Veg: Add 1 cup matchsticked carrots or snow peas with the scallions for more crunch.

Storage & Make-Ahead

Pad Thai is best fresh, but leftovers keep well. Refrigerate in an airtight container up to 3 days. Reheat in a nonstick skillet over medium heat with 1–2 tbsp water, tossing until hot and glossy (2–3 minutes). The sauce can be mixed up to 1 week ahead and refrigerated. Chop garnishes a few hours ahead; keep peanuts dry and add at the end for crunch. Freezing is not recommended—rice noodles can turn mushy.

Nutrition (per serving)

Approximate values using shrimp: 580 calories; 33 g protein; 22 g fat; 66 g carbohydrates; 3 g fiber; 9 g sugars; 1,550 mg sodium. Values will vary with chicken, oil used, and garnishes.