Description
A delicious and easy recipe for takeout style gluten free Pad Thai featuring shrimp and peanuts, perfect for a quick meal at home.
Ingredients
Scale
- 8 oz rice noodles
- 1 lb shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 2 eggs, lightly beaten
- 3 green onions, chopped
- 1 cup bean sprouts
- 1/4 cup peanuts, crushed
- 3 tablespoons gluten free soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 teaspoon chili powder (optional)
Instructions
- Cook the rice noodles according to package instructions, then drain and set aside.
- In a large skillet, heat the vegetable oil over medium heat.
- Add the shrimp and cook until pink, about 3-4 minutes.
- Push the shrimp to one side of the skillet and pour the beaten eggs into the other side, scrambling them until fully cooked.
- Add the cooked noodles, green onions, bean sprouts, peanuts, soy sauce, fish sauce, lime juice, brown sugar, and chili powder to the skillet.
- Toss everything together until well combined and heated through.
- Serve hot, garnished with additional peanuts and lime wedges if desired.
Notes
- For a vegetarian version, substitute shrimp with tofu.
- Adjust the level of chili powder according to your spice preference.
- Make sure to use certified gluten free soy sauce to keep the dish gluten free.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg