Flavorful, tasty, and easy, this gluten-free pad thai recipe is the perfect main dish for satisfying your craving for Asian food! Swap out the shrimp for another protein or leave it out to make it vegetarian. No matter what, you’re definitely going to enjoy it. Totally dairy-free too.
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Jump to:
- What is Pad Thai?
- What are The Main Ingredients in Pad Thai?
- Is Pad Thai Gluten-Free?
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions
- How to Make Pad Thai (Gluten-Free):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Favorite Gluten-Free Asian Recipes:
- Gluten-Free Main Dishes You’ll Love:
- Gluten-Free Pad Thai (Dairy-Free)
What is Pad Thai?
For those who haven’t tried this delicious Thai dish before, you’re in for a very tasty treat!
Pad thai (which is also known as ‘phat thai‘ or ‘phad thai‘), is a typical Thai noodle stir fry dish that is often served as street food but also in many Thai restaurants.
Extremely popular both in Thailand and around the world, I can say that Pad Thai is definitely one of my favorite Thai food dishes.
What are The Main Ingredients in Pad Thai?
The main ingredients of this popular noodle main course include flat rice noodles, shrimp, tofu, bean sprouts, scrambled egg and peanuts, all of which are stir-fried in a wok.
Fish sauce, soy sauce, tamarind puree or juice, and chili powder or red pepper flakes, and lime wedges are the usual condiments for flavoring this dish.
Is Pad Thai Gluten-Free?
Since authentic Pad Thai is flavored with fish sauce (which may contain gluten ingredients sometimes) or soy sauce (which definitely contains gluten), Pad Thai is not always gluten-free, unless specifically stated to be so.
However, today, we’re cooking a gluten-free and dairy-free version of this dish by making sure to use gluten-free fish sauce, as well as tamari sauce instead soy sauce.
Ready? Let’s dig in!
Why This Recipe Works:
- Simple Ingredients: The ingredients required for this gluten-free pad thai recipe are easily accessible at the local grocery store (usually at the Asian food aisle) or any Asian supermarket.
- Easy to Make: Preparing this popular Thai noodle dish is uncomplicated, and anyone can make it!
- Totally Gluten-Free & Dairy-Free: The best part is that this recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without worries!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free Pad Thai recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions
- Fish Sauce: Fish sauce is an important ingredient in the flavor of this Thai noodle dish (make sure to use gluten-free fish sauce if you are Celiac or gluten-intolerant). If you want to make a vegan Pad Thai, you may use this vegan fish sauce instead.
- Tamari Sauce: To keep this recipe gluten-free, I used tamari sauce (which is basically gluten-free soy sauce). If you also want to keep this recipe soy-free, you may use coconut aminos instead. Alternatively, if you are not Celiac or gluten-intolerant, feel free to use regular soy sauce instead.
- Tamarind Puree: Tamarind puree (or tamarind paste) is an essential ingredient in Pad Thai as it adds a delicious sour and tart flavor that is great with this dish.
- Brown Sugar: I used light brown sugar, but you may also use cane sugar, dark brown sugar or coconut sugar. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and doesn’t raise your blood sugar).
- Flat Rice Noodles: Traditionally, Pad Thai is always made with flat rice noodles (also called ‘rice sticks’), so make sure to use that. If you don’t have flat gluten free rice noodles, you may use thick rice noodles, but it won’t be exactly the same. I prefer using white rice noodles, but brown rice noodles will work just as well.
- Shrimp: I like adding shrimp to Pad Thai for some protein (I used fresh shrimp, but you can also use frozen shrimp if you prefer). You may swap the shrimp out for other animal protein such as sliced chicken breasts to make chicken pad thai or use pork instead if you prefer. Alternatively, if you want to make a vegetarian Pad Thai, leave out the shrimp instead.
- Garlic: Fresh minced garlic adds more flavor to this famous Thai noodle dish. Make sure you add it in!
- Tofu: Tofu is also one of the ingredients commonly used in this Thai dish, but if you are not keen on soy, feel free to leave it out instead.
- Eggs: Eggs are essential in this dish, so I wouldn’t recommend leaving it out.
- Oil: I like using sunflower oil because I always have a bottle of it on hand, but you can use another type of vegetable oil if you like (canola oil, peanut oil, coconut oil, olive oil, avocado oil, sesame oil etc).
- Bean Sprouts: Mung bean sprouts are another must-have ingredient in this dish, so make sure you add in those bean sprouts!
- Chives: You may use fresh chives or green onions (spring onions). Make sure to slice them thinly as they look best that way. Alternatively, you can also garnish with fresh cilantro or parsley for a pop of green.
- Lime: Fresh lime juice adds a tangy flavor to the Pad Thai recipe.
- Peanuts: Peanuts are a common garnish for this dish and add a nice crunchy texture to the soft noodles. However, if you are allergic to peanuts, feel free to use chopped cashews if you prefer.
- Chili Powder: Adding a sprinkle of chili powder makes this dish a little spicy, so you can add as much or as little as you wish, depending on your heat tolerance. Alternatively, you may also use red chili pepper flakes.
How to Make Pad Thai (Gluten-Free):
1. Prepare Pad Thai Sauce
In a medium bowl, add the tamarind purée, fish sauce, brown sugar, and gluten-free tamari sauce; mix until the brown sugar fully dissolves and set aside.
2. Prepare Shrimp
Remove the shrimp heads, skin and legs (you can leave the tails on). Wash and then set the shrimp to dry on a paper towel.
3. Cut Chives
Slice the chives thinly.
4. Mince Garlic
Remove the garlic skins and mince the garlic as finely as possible.
5. Cook Rice Noodles
Bring a large pot of water to boil and then cook the rice noodles according to the package directions.
Once cooked, drain the noodles immediately and set them aside.
(TIP: make sure you use the noodles within 5 minutes or they will stick together).
6. Sauté Shrimp
As the noodles are cooking, heat up the oil in a large wok or pan and then pan-fry the shrimp until shrimp is orange and cooked. Set cooked shrimp aside.
7. Add Tofu
Add the cubed firm tofu to the wok and then cook until tofu is golden brown on all sides.
8. Add Garlic and Chives
Once the tofu is ready, add the minced garlic and half the amount of chopped chives to the wok.
Use a wooden spoon or spatula to toss and cook for the next 20 to 30 seconds until the ingredients are evenly distributed.
9. Add Noodles
Add the cooked rice noodles and pour the gluten-free Pad Thai sauce over, mixing until the noodles are light brown in color.
10. Add Eggs
Push the noodles to one side of the wok, and then pour the eggs on the other side. Scramble the eggs with a wooden spoon or chopsticks until just cooked.
11. Add Remaining Ingredients
Add the cooked shrimp, raw bean sprouts, and half the amount of peanuts, tossing until all the ingredients are combined.
12. Garnish and Serve
Divide the pad thai noodles between two plates, then garnish with the remaining peanuts and fresh chives, fresh lime wedges, crunchy raw bean sprouts and a sprinkle of chili powder.
Serve and enjoy!
Dish by Dish Tips/Tricks:
- Shrimp: I like adding shrimp to Pad Thai for some protein (I used fresh shrimp, but you can also use frozen shrimp if you prefer). Alternatively, you may swap it out for other animal protein such as chicken or pork if you prefer. Alternatively, if you want to make a vegetarian Pad Thai, leave out the shrimp instead.
- Make This Soy-Free: If you prefer to keep this Thai traditional dish completely soy free, simply use coconut aminos instead of tamari sauce, and make sure to leave out the tofu.
- Make This Vegan: Want to make this vegan? The best substitute for fish sauce is this vegan version of fish sauce, and you can leave out the shrimp and eggs.
Recipe FAQs:
To store, place the cooled gluten-free pad thai noodles in an airtight container and store in the refrigerator for up to 2 days. Reheat the noodles for a few minutes in a microwave, or pan-fry it in a wok or skillet until hot and enjoy!
Traditionally, Pad Thai is flavored with fish sauce (which may contain gluten ingredients sometimes) or soy sauce (which definitely contains gluten), Pad Thai is not always gluten-free, unless specifically stated to be so.
Other Favorite Gluten-Free Asian Recipes:
- Fried Rice (Gluten-Free, Dairy-Free)
- Easy Orange Chicken (Gluten-Free, Dairy-Free)
- Panda Express Honey Sesame Chicken (Gluten-Free, Dairy-Free)
- Naan Bread (Gluten-Free, Dairy-Free)
- Vietnamese Chicken Pho (Gluten-Free, Dairy-Free)
Gluten-Free Main Dishes You’ll Love:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free Pad Thai (Dairy-Free)
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
Flavorful, tasty, and easy, this gluten-free pad thai recipe is the perfect main dish for satisfying your craving for Asian food! Swap out the shrimp for another protein or leave it out to make it vegetarian. No matter what, you’re definitely going to enjoy it. Totally dairy-free too.
Ingredients
For the Pad Thai Sauce:
- 3 tablespoons fish sauce
- 2 tablespoons tamari sauce
- 4 tablespoons tamarind puree
- 3 tablespoons brown sugar
Other Ingredients:
- 7 oz dried flat rice noodles
- 10–12 shrimp
- 2 large garlic cloves
- 1/2 cup cubed firm tofu
- 2 eggs
- 2 tablespoons cooking oil
- 1 1/2 cups raw bean sprouts
- 1/4 cup chives, sliced thinly, divided
- 2 lime wedges
- 1/4 cup peanuts
- 2 to 3 teaspoons chili powder
Instructions
- Prepare Pad Thai Sauce: In a medium bowl, add the tamarind purée, fish sauce, brown sugar, and gluten-free tamari sauce; mix until the brown sugar fully dissolves and set aside.
- Prepare Shrimp: Remove the shrimp heads, skin and legs (you can leave the tails on). Wash and then set the shrimp to dry on a paper towel.
- Cut Chives: Slice the chives thinly.
- Mince Garlic: Remove the garlic skins and mince the garlic as finely as possible.
- Cook Rice Noodles: Bring a large pot of water to boil and then cook the rice noodles according to the package instructions. Once cooked, drain the noodles immediately and set them aside (make sure you use the noodles within 5 minutes or they will stick together).
- Sauté Shrimp: As the noodles are cooking, heat up the oil in a large wok or pan and then pan-fry the shrimp until shrimp is orange and cooked. Set cooked shrimp aside.
- Add Tofu: Add the cubed firm tofu to the wok and then cook until tofu is golden brown on all sides.
- Add Garlic and Chives: Once the tofu is ready, add the minced garlic and half the amount of chopped chives to the wok and use a wooden spoon or spatula to toss and cook for the next 20 to 30 seconds until the ingredients are evenly distributed.
- Add Noodles: Add the cooked rice noodles and pour the Pad Thai sauce over, mixing until the noodles are light brown in color.
- Add Eggs: Push the noodles to one side of the wok, and then pour the eggs on the other side. Scramble the eggs with a wooden spoon or chopsticks until just cooked.
- Add Remaining Ingredients: Add the cooked shrimp, raw bean sprouts, and half the amount of peanuts, tossing until all the ingredients are combined.
- Garnish and Serve: Garnish with the remaining peanuts and fresh chives, fresh lime wedges, and a sprinkle of chili powder. Serve and enjoy!
Notes
Fish Sauce: Fish sauce is an important ingredient in the flavor of this Thai noodle dish. If you want to keep this recipe vegan, you may use this vegan fish sauce instead.
Tamari Sauce: To keep this recipe gluten-free, I used tamari sauce (which is basically gluten-free soy sauce). If you also want to keep this recipe soy-free, you may use coconut aminos instead. Alternatively, if you are not Celiac or gluten-intolerant, feel free to use regular soy sauce instead.
Tamarind Puree: Tamarind puree (or tamarind paste) is an essential ingredient in Pad Thai as it adds a delicious sour and tart flavor that is great with this dish.
Brown Sugar: I used light brown sugar, but you may also use cane sugar, dark brown sugar or coconut sugar. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and doesn’t raise your blood sugar).
Flat Rice Noodles: Traditionally, Pad Thai is always made with flat rice noodles (sometimes called rice sticks), so make sure to use that. If you don’t have flat rice noodles, you may use thick rice noodles, but it won’t be exactly the same.
Shrimp: I like adding shrimp to Pad Thai for some protein (I used fresh shrimp, but you can also use frozen shrimp if you prefer). Alternatively, you may swap it out for other animal protein such as chicken or pork if you prefer. Alternatively, if you want to make a vegetarian Pad Thai, leave out the shrimp instead.
Garlic: Fresh minced garlic adds more flavor to this famous Thai noodle dish. Make sure you add it in!
Tofu: Tofu is also one of the ingredients commonly used in this Thai dish, but if you are not keen on soy, feel free to leave it out instead.
Eggs: Eggs are essential in this dish, so I wouldn’t recommend leaving it out.
Oil: I like using sunflower oil because I always have a bottle of it on hand, but you can use another type of vegetable oil if you like (canola oil, peanut oil, coconut oil, olive oil, avocado oil, etc).
Bean Sprouts: Another must-have ingredient in this dish, so make sure you add in those bean sprouts!
Chives: You may use fresh chives or spring onions. Make sure to slice them thinly as they look best that way.
Lime: Fresh lime juice adds a tangy flavor to the Pad Thai recipe.
Peanuts: Peanuts are a common garnish for this dish and add a nice crunchy texture to the soft noodles. However, if you are allergic to peanuts, feel free to use chopped cashews if you prefer.
Chili Powder: Adding a sprinkle of chili powder makes this dish a little spicy, so you can add as much or as little as you wish, depending on your heat tolerance. Alternatively, you may also use red pepper flakes.
Storing: To store, place the cooled gluten-free pad thai noodles in an airtight container and store in the refrigerator for up to 2 days. Reheat the noodles for a few minutes in a microwave, or pan-fry it in a wok or skillet until hot and enjoy!
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Grace Lim says
Hi Felicia!
Whenever we go to a Thai restaurant, we never miss ordering this Pad Thai dish because we love it so much.
Now that we can use your recipe to prepare the dish at home, we can enjoy it anytime we want and it is so easy to put it together all within 40 minutes!
Great job !
Have a blessed day ahead!
Mum
Felicia Lim says
Yes! Can’t wait to order Pad Thai when I’m back in SG!!