Gluten-free Shrimp Pad Thai

Gluten-free Shrimp Pad Thai

Earthy noodles coated in a sweet and spicy sauce topped with crunchy peanuts and sumptuous shrimp. What could be better?

  • Minutes Prep Time
  • Minutes Total
  • 4 Recipe Yield
  • In medium bowl, mix Tamarind Sauce ingredients until well blended; set aside.
  • In 5-quart saucepan, heat 4 cups water to boiling over medium-high heat. Add noodles; remove from heat. Let stand about 3 minutes or until noodles are limp but still slightly firm. Drain; rinse with cold water. Set aside.
  • In 12-inch skillet, heat oil over medium-high heat. Stir in green onion whites and garlic; cook and stir 30 seconds. Stir in shrimp; cook 1 to 2 minutes or until shrimp are bright pink.
  • Add egg; quickly cook and stir egg about 30 seconds. Add noodles, bean sprouts and half of the tamarind sauce. Cook and toss 3 to 4 minutes to prevent noodles from sticking. Thoroughly cook sprouts until they are no longer crisp. Add remaining tamarind sauce; remove from heat.
  • Stir in green onion tops and 1/3 cup chopped cilantro. To serve, divide mixture among 4 serving plates; top with chopped peanuts and cilantro sprigs. Serve each with a lime wedge to squeeze over top.

Tamarind Sauce

  • 1 cup unsalted chicken broth
  • 2 tablespoons packed brown sugar
  • 2 tablespoons tamarind paste
  • 2 teaspoons fish sauce
  • 1 tablespoon gluten-free low-sodium soy sauce
  • 1/2 teaspoon chili garlic sauce

Shrimp Mixture

  • 10 oz uncooked Thai stir-fry rice noodles
  • 2 teaspoons vegetable oil
  • 4 green onions, sliced diagonally (separating white parts from green tops)
  • 4 cloves garlic, finely chopped
  • 1/2 lb uncooked deveined peeled (tail shells removed) medium shrimp
  • 1 egg, slightly beaten
  • 2 cups fresh bean sprouts
  • 1/3 cup chopped cilantro
  • 2 tablespoons gluten-free roasted unsalted peanuts, chopped

Garnish

  • 6 sprigs fresh cilantro
  • Fresh lime wedges, if desired

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