Gluten Free Pad Thai with Shrimp
Easy recipe for beloved rice noodle dish with bean sprouts, lime juice and and garlic
Ingredients
- 14 oz. rice noodles
- 16 jumbo shrimp peeled and deveined
- 2 cups carrots shredded with a vegetable peeler
- 2 cups bean sprouts
- 2 cups scallions diced
- 1/3 cup vegetable oil
- 1/4 cup gluten free soy sauce
- 1/4 cup gluten free fish sauce
- 3 Tbsp. chili garlic sauce
- 2/3 cup brown sugar
- 1 cup lime juice
- 2 Tbsp. garlic minced
- dry roasted peanuts, crushed garnish, optional
- fresh cilantro, chopped garnish, optional
- lime slices garnish, optional
Instructions
- In a saucepan, combine the lime juice, brown sugar, soy sauce , fish sauce and chili garlic sauce. Simmer over low heat for 5 minutes. Set aside.
- Soak the noodles in hot water until pliable. Drain.
- Heat the oil in a large skillet over medium heat. Saute the garlic and shrimp until the shrimp are cooked through, about 5-6 minutes. Remove onto a separate plate.
- Add the noodles and sauce to the skillet. Cook 3 minutes until the noodles absorb most of the sauce. Add the shrimp back in and toss to coat.
- Off heat, mix in the carrots, scallions and bean sprouts. Garnish with crushed peanuts, cilantro and lime slices.
Tried this recipe?Let us know how it was!