Gluten-Free Pad Thai with Shrimp
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Calories
3385 kcal
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Course
Main Course
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Cuisine
Thai, gluten-free
Gluten-Free Pad Thai with Shrimp
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Pad Thai is one of those dishes I think I could eat for every meal and never get sick of. You could get lost in all the variations of this dish, but this one is a pretty straight forward shrimp pad Thai.
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Ingredients
Gluten Free Stir Fry Sauce
- 2 tablespoon palm sugar (or brown sugar)
- ½ cup rice vinegar
- ½ cup tamarind paste (preferably fresh or 1-2 tablespoon tamarind concentrate)
- 1 lime (juiced)
- ¼ cup coconut aminos or gluten free soy sauce
- ¼ cup fish sauce
- 2-5 thai bird eye chilies (depending on desired spice, minced)
- 5 cloves garlic (minced)
- 1 teaspoon cornstarch (or tapioca starch)
Stir Fry
- ½ cup neutral oil (divided)
- 8 oz thin rice noodles (or rice sticks)
- 1 sweet onion (peeled and sliced into ½" wedges)
- 2-3 cups broccoli (chopped into 1" pieces)
- 12 raw shrimp (peeled)
- 1 egg
- 1 cup mung bean sprouts
- 3-4 green onions (cut into 1" peices)
- 1 cup peanuts (roughly chopped)
- lime, cilantro, mung bean sprouts, fish sauce, and crushed peanuts for topping
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Instructions
- Bring about 1 liter of water to boil in a large wok, and then add the rice noodles and take the wok off the heat. Let the noodles soak for about 2-3 minutes and then drain.
- In a small bowl, combine all the sauce ingredients and stir together until sugar is dissolved. Prep all other stir-fry ingredients before cooking.
- Heat the wok under your hottest burner and when the pan begins to smoke a little, add half of the oil, Chinese broccoli, and onion. Stir fry the veggies for about 4-6 minutes or until just tender with a bit of a crunch. Remove from the wok.
- Add the remaining oil and the soaked rice noodles and toss in the wok for about 3-4 minutes or until the noodles are well coated in oil. Try not to break the noodles too much. If the noodles start to stick add a splash of water.
- After the noodles are cooked, move them to one side of the wok and crack an egg into the other side. Working quickly, scramble the egg for 1 minutes and toss back into the noodles.
- Then, add the cooked veggies, shrimp, mung bean sprouts, green onions, peanuts, and stir-fry sauce into the wok and gently toss until the shrimp turns pink, about 2-3 minutes.
- Turn off the heat, plate the noodles and top with some lime wedges, mung bean sprouts, fish sauce, and peanuts. Add some thai chili-garlic paste if you want some more heat.
Notes
- If you have access to a variety of rice noodle brands, I recommend springing for a higher quality noodle. Sometimes the supermarket brands seems to fall apart really fast when stir-frying. If this is the case, try soaking the noodle for less time.
Nutrition Information
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Calories
3385kcal
(169%)
Carbohydrates
347g
(116%)
Protein
85g
(170%)
Fat
193g
(297%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
58g
Monounsaturated Fat
106g
Trans Fat
0.5g
Cholesterol
315mg
(105%)
Sodium
7265mg
(303%)
Potassium
3250mg
(93%)
Fiber
33g
(132%)
Sugar
68g
(136%)
Vitamin A
2065IU
(41%)
Vitamin C
235mg
(261%)
Calcium
601mg
(60%)
Iron
15mg
(83%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 3385 kcal
% Daily Value*
| Calories | 3385kcal | 169% |
| Carbohydrates | 347g | 116% |
| Protein | 85g | 170% |
| Fat | 193g | 297% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 58g | 341% |
| Monounsaturated Fat | 106g | 530% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 315mg | 105% |
| Sodium | 7265mg | 303% |
| Potassium | 3250mg | 69% |
| Fiber | 33g | 132% |
| Sugar | 68g | 136% |
| Vitamin A | 2065IU | 41% |
| Vitamin C | 235mg | 261% |
| Calcium | 601mg | 60% |
| Iron | 15mg | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.
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