Description
A quick, gluten-free Pad Thai recipe that balances salty, sweet, sour, and spicy flavors. Using a soak-and-fry method instead of boiling, this dish delivers authentic restaurant-style texture and taste in just 20 minutes.
Ingredients
Scale
- 8 oz (225g) wide flat rice noodles (Pad Thai noodles)
- 3 tbsp (45ml) tamari or coconut aminos (50/50 mix recommended)
- 2 tbsp (30g) palm sugar or dark brown sugar
- 2 tbsp (30ml) fresh lime juice
- 1 tbsp (15ml) fish sauce
- Pinch of red pepper flakes
- 2 large eggs, beaten
- 1 tbsp oil (for cooking protein)
- 1 tsp oil (for cooking eggs)
- 1/4 cup (30g) crushed roasted peanuts
- Chopped green onions for garnish
- Lime wedges for serving
Instructions
- Bring a kettle or small pot of water to a boil. Place rice noodles in a large bowl and pour boiling water over them to submerge. Let sit for 10 minutes until flexible but firm (al dente). Drain well.
- While noodles soak, whisk together tamari, palm sugar, lime juice, fish sauce, and red pepper flakes in a small bowl until sugar is dissolved. Taste and adjust sweetness/sourness if needed.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add protein (shrimp or chicken) and season with salt. Cook until done through (about 2-4 minutes). Remove protein and set aside.
- In the same pan, add 1 teaspoon of oil. Pour in beaten eggs and scramble quickly into small curds. Push to the side or remove with the protein.
- Wipe out pan if necessary. Add soaked, drained noodles to the hot pan. Pour sauce mixture over noodles and toss vigorously with tongs until noodles absorb sauce and darken.
- Add cooked protein and eggs back into the pan. Toss for another minute until everything is heated through and coated.
- Transfer to plates. Top with crushed peanuts, chopped green onions, and serve with lime wedges.
Notes
Do not boil the rice noodles; soaking them in hot water prevents them from becoming mushy. Ensure the pan is very hot to achieve the ‘wok hei’ flavor and prevent steaming. If noodles stick, ensure they are well-drained after soaking. For a vegan version, skip eggs and fish sauce, using extra firm tofu and mushroom powder instead.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (approx. 1/4
- Calories: 450
- Sugar: 12
- Sodium: 800
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 55
- Fiber: 3
- Protein: 25
Keywords: Pad Thai, gluten-free, quick dinner, Asian noodles, stir-fry, rice noodles, 20 minute meals, healthy Thai food