Gluten Free Pad Thai Recipe (Easy & High Protein)
This gluten free pad thai is my at-home version of the Thai street food I fell in love with, made with rice noodles, tofu, egg, and a tangy lime sauce. Ready in 35 minutes with 33g of protein per serving.
The best pad thai I’ve ever had was from a street cart in Thailand, bursting with spice and lime and char, and I spent ages trying to get close to it at home. This is my gluten-free version. It’s not the authentic street cart recipe, and I won’t pretend it is, but it brings me right back to that first bite every time I make it.
Pad Thai is the national dish of Thailand, a stir-fried rice noodle dish tossed with egg, protein, and a sweet-and-tangy sauce, then finished with peanuts, bean sprouts, and lime. My version keeps it gluten-free by using rice noodles and tamari in place of regular soy sauce, and it comes together in about 35 minutes with 33g of protein per serving. The flavor leans bright and tangy from lime and rice vinegar, with that savory fish-sauce backbone.
If you love a savory Thai-inspired meal, my Vegan Thai Red Curry With Tofu And Vegetables is another one I come back to.
What Is Pad Thai, And Is It Gluten-Free?
Pad thai is a stir-fried rice noodle dish from Thailand, where it’s a hugely popular street food. The noodles themselves are rice-based, so they’re naturally gluten-free, but the dish often isn’t. Traditional and restaurant versions usually use regular soy sauce, and some fish sauces contain gluten too, so the pad thai at your local spot likely isn’t safe for celiacs unless it’s labeled gluten-free.
This version uses tamari (a gluten-free soy sauce) and certified gluten-free fish sauce, which keeps the whole thing gluten-free. Always check your noodles and sauce labels for cross-contamination if you’re cooking for celiac disease.
Ingredients You Need
Names and notes here. Exact amounts are in the recipe card below.
- Rice noodles — the gluten-free base. Flat or brown rice noodles both work. Cook them just until tender, since they will keep cooking in the pan.
- Tofu — extra-firm, pressed and cubed. Swap for chicken or shrimp if you’d rather (see variations).
- Eggs — scrambled right into the pan, classic in pad thai, and a big part of that 33g of protein.
- Shallot and garlic — the aromatic base, cooked until fragrant.
- Sesame oil — for cooking and a nutty depth.
- The sauce — gluten-free soy sauce or tamari, fish sauce, rice vinegar, brown sugar, and fresh lime. This is a quick, bright take on the sauce. Traditional pad thai gets its signature tang from tamarind (more on that in the FAQ).
- Toppings — roasted peanuts, bean sprouts, green onions, lime wedges, cilantro, and red chili flakes.
How To Make Gluten Free Pad Thai
- Cook the rice noodles in a pot of water until just tender, then drain and rinse under cold water to stop them cooking and keep them from sticking.
- Make the sauce by whisking together the gluten-free soy sauce, rice vinegar, fish sauce, and brown sugar. Set aside.
- Press the tofu well with paper towels, then cut into 1-inch cubes and season with salt and pepper. For extra-crispy tofu, toss it in a little cornstarch.
- Heat a little oil in a large pan over medium-high and fry the tofu until golden on all sides. Remove and set aside.
- In the same pan, heat the sesame oil over medium. Add the shallot and garlic and cook until fragrant and golden.
- Push the garlic to the sides, pour the beaten eggs into the center, and scramble them, breaking them apart as they set, then mix into the aromatics.
- Add the noodles and stir constantly until they soften and pick up the flavor.
- Pour in the sauce and cook 1 to 2 minutes, then add the tofu back in and cook another couple minutes. Splash in a little water if the noodles look dry.
- Serve with peanuts, bean sprouts, green onions, lime wedges, and chili flakes. Taste and adjust the lime, sweetness, or salt.
Tips For The Best Pad Thai
Have everything prepped and lined up before you start, because this cooks fast and there’s no time to chop once the pan is going. Rinse your noodles under cold water after draining, to wash off the excess starch so they don’t clump. And a regular skillet works fine if you don’t have a wok, just keep everything moving so nothing sticks or burns.
Variations
- Protein Options – Tofu is my go-to, but pad thai is just as good with chicken, shrimp, or a mix. Adjust the cooking time for whatever protein you use.
- Vegan Pad Thai – Leave out the egg and use a vegan fish sauce or extra tamari.
- Make It Spicy – Add sriracha, fresh red chili, or more red pepper flakes.
- More Veggies – Toss in thinly sliced veggies like red bell pepper, carrots, or cabbage to bulk it up.
How To Store And Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of water or oil over medium so the noodles loosen back up, the microwave works too.
You can also make the sauce ahead and keep it in the fridge so the dish comes together even faster on a weeknight. It freezes for up to 3 months, just cool it fully first, then thaw in the fridge before reheating.
Gluten Free Pad Thai FAQs
Is pad thai gluten-free?
Not always. The rice noodles are gluten-free, but traditional and restaurant pad thai usually use regular soy sauce, and some fish sauces contain gluten. This recipe is gluten-free because it uses tamari and certified gluten-free fish sauce. If you’re ordering out, always ask, since most restaurant pad thai isn’t celiac-safe unless it’s labeled.
Does authentic pad thai use tamarind?
Yes. Traditional pad thai gets its signature sweet-and-sour tang from tamarind paste. This is a quicker version that leans on lime and rice vinegar instead, which are easier to find. If you want a more traditional flavor, stir a tablespoon of tamarind paste into the sauce.
Is this pad thai high in protein?
It is. Between the tofu and the eggs, this comes out to about 33g of protein per serving, which is higher than most pad thai recipes. Using shrimp or chicken keeps it high too.
Gluten Free Pad Thai Recipe (Easy & High Protein)
Ingredients
- 4 ounces rice noodles
FOR THE SAUCE
- 2 tsp soy sauce or tamari for gluten free
- ¼ cup rice wine vinegar
- 2 tbsp fish sauce
- ¼ cup brown sugar
- Garnish – fresh bean sprouts, green onions, lime wedge, peanuts, red chili flakes optional
FOR THE MAIN INGREDIENTS
- 1 pkg tofu 350g
- 1 shallot finely diced
- 4 garlic cloves finely chopped
- 4 eggs beaten
- 1 tsp ginger powder
- Salt + pepper
- 3 tbsp sesame oil
- 1 lime
Instructions
- COOK NOODLES according to package directions until they are tender. Rinse under cold water.
- MAKE THE SAUCE by mixing the soy sauce, rice wine vinegar, fish sauce, and brown sugar in a small bowl. Set aside.
- PREP THE PROTEIN by blotting the tofu with paper towels pressing down firmly. Cut tofu into one inch cubes, sprinkle with salt and pepper, and if you want them extra crispy you can add cornstarch to them as well.
- PREP THE VEGGIES AND EGGS by chopping up the shallot and garlic. Then beat eggs in a separate small bowl.
- Cook the tofu by heating a small amount of oil in a large saucepan and fry until cooked through and golden brown over medium-high heat. Remove from pan and set aside.
- In the same medium-size pan, heat sesame oil. Add the shallot and garlic and stir until fragrant and golden.
- Make a well in the pan with the garlic mixture all around and add the beaten eggs. Scramble them and bread them apart and begin incorporating them into the garlic mixture.
- Add the noodles to the egg mixture and continue cooking and stirring constantly until noodles become very soft.
- Add the pad thai sauce and and cook for 1-2 minutes. Add the cooked tofu and continue cooking for another few minutes. You can add a bit of water if noodles seem too dry and not soft enough.
- Serve with bean sprouts, peanuts, green onions, red chili flakes and lime wedges. Adjust the sweetness, lime or salt if desired.
Notes
Nutrition
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
More Savory Recipes To Try
- Vegan Thai Red Curry With Tofu And Vegetables
- Jalapeno Popper Stuffed Spaghetti Squash
- KFC Style Popcorn Chicken (Vegan)
- Juicy Air Fryer Turkey Burgers (Healthy & Easy)
- The Best Vegan Buffalo Cauliflower Wings (Gluten Free)
If you make this one, leave a star rating and a comment below, I love hearing how you topped it and what protein you went with. And tag @basicswithbails on Instagram or Pinterest if you post a bowl.
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
IM LITERALLY OBSESSED!
IM LITERALLY OBSESSED!