Gluten-Free Shrimp Pad Thai
A simpler gluten-free shrimp Pad Thai offers all the classic flavors with reduced preparation complexity.
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Instructions
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Combine 3 tablespoons brown sugar, 1/4 teaspoon cayenne pepper, and all other sauce ingredients in a bowl; mix well and adjust sweetness or spice as desired.
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Start boiling water in a large pot. Cook noodles until limp but firm, then rinse thoroughly with cold water and set aside.
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Toss shrimp with tamari.
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Heat a large wok or frying pan over medium-high heat with 2 tablespoons oil.
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Add garlic and ginger; stir-fry 1 minute. Add shrimp; stir-fry 2 minutes until pink.
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Push ingredients to one side, add more oil, then scramble an egg for 30 seconds.
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Add the cooked noodles and 1/3 of the prepared sauce.
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Stir-fry, gradually adding the remaining sauce every 30-60 seconds, for 5-8 minutes until noodles become sticky and chewy.
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Turn off heat. Fold in bean sprouts and green onions; taste and adjust flavor with fish sauce or lime juice as needed.
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Garnish with peanuts and coriander, then serve immediately.