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Gluten-Free Pad Thai

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


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.


Units Scale

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



  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!


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.

  • Prep Time: 10
  • Cook Time: 20
  • Category: Main Dishes
  • Method: Stove Top


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

Keywords: pad thai