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This gluten-free Pad Thai is made with GF pad thai noodles, crunchy bean sprouts, nourishing vegetables, shrimp and a classic sauce. It’s gluten and soy-free and can be modified to be paleo and AIP if desired.

gluten free pad thai in bowl with chopsticks

What is Pad Thai?

Pad Thai is a classic Thai street food and restaurant dish, made with stir-fried rice noodles, a protein such as shrimp, chicken, beef or tofu, bean sprouts, vegetables, eggs and peanuts. I practically lived on take-out Pad Thai throughout college, and seriously missed the comfort of it after transitioning to a real food diet! The original version, as delicious as it is, is also made of gluten, soy, refined sugar, and refined oils, all of which did not support my healing journey.

This is why I am so excited to share this delicious and healthy version of Pad Thai! It has all of the classic takeout flavor that you could dream of, while also being free of gluten, soy, refined oils, nuts, and artificial sugar. It is made with a sweet and savory sauce, hearty protein, crunchy vegetables, and healthy noodles, all while being easily modified to be Paleo and AIP.

The Ingredients for Gluten-Free Pad Thai

For the Sauce

  • Coconut Sugar
  • Coconut Aminos
  • Fish sauce
  • Tamarind Paste
  • Apple Cider Vinegar

For the Pad Thai

  • Pad Thai Noodles: I use these gluten-free Pad Thai Noodles, see notes for paleo/AIP options.
  • Avocado Oil
  • Carrot
  • Baby Bok Choy
  • Shrimp: You can peel and devein them yourself, or buy them peeled and deveined to make it easier.
  • Salt & Pepper: omit pepper for AIP.
  • Bean Sprouts: omit for AIP.
  • Green Onion & Cilantro: to garnish!

 

How to make Gluten-free Pad Thai

  • Make Sauce: Combine all of the ingredients for the sauce and set aside.
  • Prepare Noodles: To prepare the noodles, fill a medium pot two-thirds of the way with water. Bring to a boil (prepare the rest of the Pad Thai while waiting for the water to boil). Add the noodles and cook as directed. Strain and add a bit of oil to prevent sticking. Set aside.
  • Cook Vegetables & Shrimp: Using a large pan, heat the oil over medium heat and saute the onion, garlic and ginger for 4-5 minutes or until the onion is lightly translucent. Add the carrots and bok choy and saute for another 3-4 minutes or until the bok choy is wilted and the carrots are soft. Add salt and pepper to taste. Set the vegetables aside. Using the same pan, add more oil if needed and add the shrimp to the pan. Cook for 2-3 minutes on each side, seasoning with salt and pepper until the shrimp are pink and cooked through.
  • Combine & Serve: Reduce the heat to low and add the vegetables, cooked noodles and sauce to the pan with the shrimp. Stir for 1-2 minutes to fully coat the Pad Thai with the sauce. Remove from heat. Add the beans sprouts, green onion, cilantro, and serve!

gluten free pad thai in bowl with chopsticks

How do you make this recipe AIP and paleo?

  • Swap the noodles for zucchini noodles. Zucchini noodles would be the perfect alternative in this pad thai!
  • Omit the bean sprouts for AIP.

Can you make this Pad Thai without shrimp?

Yes! You can use another protein like chicken instead.

gluten free pad thai in bowl

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Gluten-Free Pad Thai


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This gluten-free Pad Thai is made with GF pad thai noodles, crunchy bean sprouts, nourishing vegetables, shrimp and a classic sauce. It’s gluten and soy-free and can be modified to be paleo and AIP if desired.


Scale

Ingredients

For the sauce

  • 2 tbsp coconut sugar
  • 2 tbsp coconut aminos
  • 1 tbsp fish sauce
  • 2 tbsp tamarind paste
  • 1 tsp apple cider vinegar

For the Pad Thai

  • 8 oz gluten-free Pad Thai Noodles (I used these, see notes for paleo/ AIP)
  • 2 tbsp avocado oil
  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 1 thumb ginger, grated
  • 1 carrot, thinly julienned
  • 1 head baby bok choy, chopped
  • 8 oz shrimp, peeled and deveined
  • Salt and pepper to taste
  • 1/2 cup bean sprouts
  • 2 tbsp green onion, chopped
  • 1 tbsp cilantro, chopped

 


Instructions

  1. Combine all of the ingredients for the sauce and set aside.
  2. To prepare the noodles, fill a medium pot two-thirds of the way with water. Bring to a boil (prepare the rest of the Pad Thai while waiting for the water to boil). Add the noodles and cook as directed. Strain and add a bit of oil to prevent sticking. Set aside.
  3. Using a large pan, heat the oil over medium heat and saute the onion, garlic and ginger for 4-5 minutes or until the onion is lightly translucent. Add the carrots and bok choy and saute for another 3-4 minutes or until the bok choy is wilted and the carrots are soft. Add salt and pepper to taste. Set the vegetables aside.
  4. Using the same pan, add more oil if needed and add the shrimp to the pan. Cook for 2-3 minutes on each side, seasoning with salt and pepper until the shrimp are pink and cooked through.
  5. Reduce the heat to low and add the vegetables, cooked noodles and sauce to the pan with the shrimp. Stir for 1-2 minutes to fully coat the Pad Thai with the sauce. Remove from heat.
  6. Add the beans sprouts, green onion, cilantro, and serve!

Notes

For paleo/AIP use 10 oz of cooked zucchini noodles instead of rice noodles and omit the bean sprouts. Omit black pepper for AIP.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: Main Dishes
  • Method: Stove Top

Nutrition

  • Serving Size: 1 serving
  • Calories: 394
  • Fat: 8.4g
  • Carbohydrates: 59.5g
  • Fiber: 3.8g
  • Protein: 20.5g

Keywords: pad thai