Shrimp Pad Thai

Pad Thai is a traditional street food dish in Thailand, popular for its blend of salty, sweet and tangy flavors. He conquered the whole world. This balanced dish combines fried rice noodles with shrimp, tofu, and eggs, all enhanced by a sauce rich in tamarind and lime. Pad Thai is naturally gluten-free if you use the right ingredients, such as gluten-free soy sauce. Perfect for a quick and tasty dinner, this dish will take your taste buds on a journey to the heart of Bangkok.

Preparation time 15 mins

Cooking time 20 mins

Total time 35 mins

Difficulty: beginner

Servings: 4

Ingredients

200 g flat rice noodles (gluten-free)
200 g peeled shrimp
100 g firm tofu, diced
2 eggs
1 carrot, cut into thin strips
3 green onions, sliced
2 cloves of garlic, chopped
50 g mung bean sprouts
1 handful of fresh cilantro
2 Tbsp roasted peanuts, crushed
For the gluten-free Pad Thai sauce:
3 tbsp tamarind paste (diluted in water)
2 tbsp gluten-free soy sauce (or tamari)
1 Tbsp coconut sugar (or brown or palm sugar)
1 tbsp fish sauce (gluten free)
1 tsp chili sauce (optional)
Otherwise, you can use ready-made Pad Thai sauce (check that it is gluten-free)
The juice of a lime

Preparation

1
Cooking the noodles: Cook the rice noodles according to the package instructions, drain them, run them under cold water, and set aside. I usually boil water, cover the noodles with hot water, and wait for them to soften (about 10 minutes). They shouldn't be completely cooked, or they'll be mushy when I finish the pad Thai. Then I run them under cold water to stop the cooking.
2
Prepare the sauce: in a bowl, mix the tamarind sauce, gluten -free soy sauce, coconut sugar, fish sauce, and spicy sauce. Book.
3
Cooking the tofu and shrimp: Heat a little oil in a wok or large frying pan. Add the diced tofu and brown them for 5 minutes. Remove them from the wok, then stir-fry the shrimp until pink and cooked. Reserve them as well.
4
Vegetable preparation: Add a little more oil to the wok, stir-fry the garlic and green onions until fragrant. Add the carrots (if using) and cook for 2 to 3 minutes.
5
Adding the eggs: Push the vegetables to the side of the wok, crack the eggs into the center and lightly scramble them before tossing them with the vegetables.
6
Assemble the Pad Thai: Return the shrimp and tofu to the wok, add the pre-cooked noodles, mung bean sprouts, and pour in the prepared sauce. Add a glass of water. Mix everything well for a few minutes, until the sauce evenly coats the ingredients.
7
Serve: Garnish with crushed peanuts, fresh cilantro, and a squeeze of lime juice. Serve immediately.
8
This gluten-free Thai Pad Thai is one of our family Sunday evening dishes: between crunchy, sweet and spicy, it has everything to please.

Keywords: Pad Thai recipe, gluten -free Thai recipes