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Gluten-Free Shrimp Pad Thai
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Prep Time:
30 minutes
Total Time:
30 minutes
Savory shrimp stir-fry with sweet and spicy noodles, garnished with crunchy peanuts. Delicious!
Ingredients:
  • 1 cup unsalted chicken broth
  • 2 tablespoons tamarind paste
  • 2 teaspoons fish sauce
  • 1 tablespoon gluten-free low-sodium soy sauce
  • 1/2 teaspoon chili garlic sauce
  • 10 oz uncooked Thai stir-fry rice noodles
  • 2 teaspoons vegetable oil
  • 4 green onions, sliced diagonally (separating white parts from green tops)
  • 4 cloves garlic, finely chopped
  • 1/2 lb uncooked deveined peeled (tail shells removed) medium shrimp
  • 1 egg, slightly beaten
  • 2 cups fresh bean sprouts
  • 1/3 cup chopped cilantro
  • 2 tablespoons gluten-free roasted unsalted peanuts, chopped
  • 6 sprigs fresh cilantro
  • Fresh lime wedges, if desired
Instructions:
  • Combine the Tamarind Sauce ingredients in a medium bowl and mix until thoroughly blended; then set aside.
  • In a large saucepan, bring 4 cups of water to a boil. Add noodles and let sit off the heat for about 3 minutes until they are slightly firm. Drain, rinse with cold water, and set aside.
  • Heat oil in a 12-inch skillet over medium-high heat. Add green onion whites and garlic, cook and stir for 30 seconds. Add shrimp and cook for 1 to 2 minutes until shrimp are bright pink.
  • Crack the egg into the pan and stir rapidly for about 30 seconds. Add in the noodles, bean sprouts, and half of the tamarind sauce. Cook and stir for 3 to 4 minutes, ensuring the noodles don't stick. Cook the bean sprouts until tender. Pour in the rest of the tamarind sauce, then remove from heat.
  • Add the green onion tops and 1/3 cup of chopped cilantro into the mixture. To serve, divide the mixture among 4 serving plates and garnish with chopped peanuts and cilantro sprigs. Serve each plate with a lime wedge for squeezing over the top.

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