When I went gluten-free I never realized how exciting it would be to recreate some of my favorite gluten-filled dishes at home. Today I am sharing a Gluten-Free Pad Thai with Shrimp recipe that you can create in your own kitchen and your guests will never know that this delicious dish is gluten-free!
This month Walmart challenged me to create a delicious Lent recipe that you could enjoy with your family. I am no stranger to creating fun dishes for the Lenten season. You can see last year’s round-up of 30 fish and meat-free meal ideas.
For this challenge, I wanted to recreate one of my favorite takeout dishes. Have you ever had Pad Thai? If you haven’t, you are in for a delicious treat. Pad Thai, according to Wikipedia, is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand. It is made with soaked dried rice noodles which are stir-fried with eggs and chopped firm tofu, fish sauce, dried shrimp, garlic or shallots, red chili pepper and palm sugar, and served with lime wedges and often chopped roasted peanuts.
While I love the delicateness of the rice noodle, I prefer a more linguine-style noodle in this dish to balance the lightness of the shrimp and because these hold up well to a lot of reheating. Just like my chicken noodle soup I made last month, I am relying on the Tinkyada noodles to create this dish. You are looking for the Fettucini Style Pad Thai Noodles.
Be sure that you are using a gluten-free soy sauce and fish sauce. I rely upon the La Choy Lite Soy Sauce as my soy sauce substitute, but there are reports that some people have a reaction to this. I have not, but be sure to do your own research on what product will fit your gluten-free needs best.
The fun part about sharing this with your family and friends is that you can also create a variety of toppings so everyone can personalize their dish. I love roasted chopped peanuts, sriracha, fresh limes, and cilantro on mine.
I hope you love this dish as much as we did and can enjoy this during the Lent season…or any season, really! We polished this dish off in no time at all and I can’t wait to make it again. Thanks to these sturdy noodles, the dish reheats beautifully and can be eaten for your lunches or a late night snack!
- 1 package (14 ounces) Tinkyada Brown Rice Pad Thai Noodles
- ⅓ cup fresh lime juice
- ⅓ cup water
- 3 tablespoons packed brown sugar
- 3 tablespoons gluten-free fish sauce
- 3 tablespoons gluten-free soy sauce
- 1 tablespoon rice vinegar or white vinegar
- 3 tablespoons vegetable oil
- 3 cloves garlic, finely chopped
- 8 ounces mushrooms
- 2 eggs, beaten
- 12 oz frozen peeled deveined medium shrimp, thawed (raw not cooked)
- Sriracha Sauce (to taste)
- ¼ cup finely chopped dry-roasted peanuts
- ¼ cup firmly packed cilantro leaves
- Lime Wedges
- Sriracha Sauce
- Bring a large pot of water to boil. Cook the noodles as directed on package. After they are done cooking, drain and rinse with cool water; set aside.
- Meanwhile, in small bowl, stir lime juice, ⅓ cup water, the brown sugar, fish sauce, soy sauce, vinegar, and 1 tablespoon of the oil until well mixed; set aside.
- In nonstick wok or 12-inch nonstick skillet, heat remaining 2 tablespoons vegetable oil over medium heat. Cook shrimp for approximately three minutes and remove from pan; set aside. Next cook mushrooms and then set aside.
- Using the same oil, cook garlic for about 30 seconds, stirring constantly, until starting to brown. Add eggs. Cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.
- Stir in noodles and lime juice mixture. Increase heat to high. Cook about 1 minute, tossing constantly with 2 wooden spoons, until sauce begins to thicken. Add remaining ingredients except cilantro. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until noodles are tender.
- Place on serving platter. Sprinkle with cilantro. Garnish with additional chopped dry-roasted peanuts, and lime wedges.
Recipe Adapted from Betty Crocker