Gluten Free Pad Thai Recipe (Easy And Delicious)

This easy gluten free pad thai recipe tastes like authentic pad thai, but can be made in the comforts of your own home with fresh ingredients. Made with rice noodles, tofu, a tangy sauce and other traditional pad thai ingredients, it’s sure to be a new favorite.

One of my fondest memories when visiting southeast asia was the asian cooking. Everything from a stir fry to chicken pad thai to the delicious food you’d find at the asian markets.

The best pad thai I’ve ever had was on the streets in Thailand. It was bursting with spice and flavors and as much as I tried to replicate this delicious meal I could never get it perfect.

This recipe is as close as I ever got it though. The first time I took a bite I was jumping for joy because I knew this was as close as I was ever going to get.

The best part is it’s made with all gluten-free ingredients so everyone with celiac disease or gluten-intolerance can enjoy it too! You can find all of these simple ingredients from your local grocery store.

If you love savoury comforting meals you may also want to try my Vegan Thai Red Curry With Tofu And Vegetables or my Easy Low Carb Spaghetti Squash Recipe With Meat Sauce.

INGREDIENTS FOR THE GLUTEN-FREE PAD THAI RECIPE

You will need the following ingredients listed below to make the thai food (the exact measurements and full recipe are in the recipe card at the bottom of this post):

• Pad thai noodles – such as flat rice noodles, brown rice noodles, etc.
• Shallot
• Garlic cloves
• Ginger
• Eggs
• Extra-firm tofu – or protein of choice such as chicken breasts or shrimp.
• Salt + black pepper
• Sesame oil
• Fresh lime juice
• Fish sauce
• Brown sugar – or maple syrup
• Gluten-free soy sauce – can use low sodium. Can also use coconut aminos in place.
• Rice vinegar
• Optional garnish – lime wedge, fresh mung bean sprouts, red pepper flakes, fresh cilantro, roasted peanuts, or red chili pepper.

HOW TO MAKE THE GLUTEN-FREE PAD THAI

COOK NOODLES in a large pot of water 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 pan and fry until cooked through and golden brown over medium-high heat. Remove from pan and set aside.

In the same pan, heat sesame oil over medium heat. 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, red chili flakes, green onions and lime wedges. Adjust the sweetness, lime or salt if desired.

WHY I LOVE THIS NATIONAL DISH SO MUCH

The homemade version is fairly quick to whip up, so it’s perfect for a busy weeknight meal.

The ingredient list is very straight forward. When I used to think about pad thai I thought it would be much harder and many more ingredients than it calls for.

Absolutely delicous. Tastes very similar to what you get at thai restaurants.

HOW TO STORE THE THAI NOODLE DISH

You can store the paleo pad thai in an airtight container in the refrigerator for up to 3 days. Alternatively, you can make the sauce ahead of time and cook everything else when you’re ready to always have fresh homemade pad thai on hand.

CAN YOU FREE THIS GLUTEN FREE PAD THAI DISH?

Yes, you can freeze pad thai for up to 3 months. Allow it sufficient time to cool before bagging it up in the freezer.

When you’re ready to eat it you can thaw in the refrigerator or at room temperature and you shouldn’t notice a huge difference in taste or texture.

Other Delicious Comforting Meals You May Want To Try!

• Jalapeno Popper Stuffed Spaghetti Squash
• KFC Style Popcorn Chicken (Vegan)
• Juicy Air Fryer Turkey Burgers (Healthy & Easy)
• Taco Bell Crunch Wrap Supreme
• The Best Vegan Buffalo Cauliflower Wings (Gluten Free, Healthy)

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Yield: 2 servings

Easy Pad Thai Recipe (Gluten Free & Delicious)

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This Easy Pad Thai Recipe tastes like authentic pad thai, but can be made in the comforts of your own home with fresh ingredients. Made with rice noodles, tofu, a tangy sauce and other traditional pad thai ingredients, it's sure to be a new favorite.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

• 4 ounces rice noodles

FOR THE SAUCE

• 2 tsp soy sauce
• 1/4 cup rice wine vinegar
• 2 tbsp fish sauce
• 1/4 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

1. COOK NOODLES according to package directions until they are tender. Rinse under cold water.
2. MAKE THE SAUCE by mixing the soy sauce, rice wine vinegar, fish sauce, and brown sugar in a small bowl. Set aside.
3. 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.
4. PREP THE VEGGIES AND EGGS by chopping up the shallot and garlic. Then beat eggs in a separate small bowl.
5. 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.
6. In the same medium-size pan, heat sesame oil. Add the shallot and garlic and stir until fragrant and golden.
7. 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.
8. Add the noodles to the egg mixture and continue cooking and stirring constantly until noodles become very soft.
9. 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.
10. Serve with bean sprouts, peanuts, green onions, red chili flakes and lime wedges. Adjust the sweetness, lime or salt if desired.

Nutrition Information:

Yield:

2

Serving Size:

1 grams
Amount Per Serving: Calories: 550Total Fat: 40gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 372mgSodium: 2177mgCarbohydrates: 57gFiber: 6gSugar: 29gProtein: 36g

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.

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