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.
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
- Combine all of the ingredients for the sauce and set aside.
- 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.
- 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.
- 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!
For paleo/AIP use 10 oz of cooked zucchini noodles instead of rice noodles and omit the bean sprouts. Omit black pepper for AIP.
- Category: Main Dishes
- Method: Stove Top
Keywords: pad thai