This recipe is one of my all-time faves. Pad Thai is my go-to order at Thai restaurants, but I often get nervous ordering it there since most restaurants are not dedicated gluten free, and I’ve been glutened one too many times at Thai places. This recipe makes those worries a thing from the past – it seriously is just as good (or better!) than what you can order at a Thai place, and the best part is you can customize it to your liking (and take home allll the leftovers)!

The key to this Pad Thai is the noodles. You need to make sure you get thin rice noodles, and don’t sub for spaghetti noodles or some other kind you might find in the gluten-free Italian section of the grocery store. Vermicelli noodles also won’t give you exactly what you’re looking for in an authentic Pad Thai dish. I recommend Asian Best Rice Noodles – they have the same texture & taste as what you’d get at any Thai place (I’m convinced this is the same brand that they use) and they’re really cheap when ordered on Amazon! I’ve linked them here.

It’s also super important that after adding all ingredients to your pan, you cover it and let simmer for 5-10 mins. I know you might be impatient to eat your incredibly delicious concoction, but this time allows your sauce to thicken and your noodles to fully soften. You’ll thank me later!

Prep Time: 10 mins Cook Time: 30 mins

Ingredients:

• 1/2 of 1 large package of flat rice noodles (from asian speciality store), or about 8 ounces
• 3 tbsp oil
• 3 cloves of garlic, minced
• 1 large or 2 small chicken breasts, or 8 ounces of shrimp
• 2 eggs
• 1 cup fresh bean sprouts or 1/2 a can
• 1/2 a red bell pepper, cut into thin strips
• 1-2 scallion stalks, chopped
• 1/2 cup roasted peanuts (optional)
• 1/2 cup fresh cilantro, chopped
• 1-2 fresh limes or lime juice

Sauce Ingredients:

• 6-8 tbsp soy sauce
• 5 tbsp brown sugar or coconut sugar
• 4 tbsp rice vinegar
• 1 tbsp sriracha sauce, to taste (1/2 tbsp if you don’t like spice)
• 4 tbsp creamy peanut butter

Instructions:

• cook noodles according to package instructions (usually to soak for 30 mins), set aside
• mix sauce ingredients together, set aside
• heat 1-2 tbsp olive oil in a skillet on medium-heat, then add meat, garlic and pepper
• when meat is cooked, push all to one side of pan, add a bit of olive oil and then the eggs, scrambling them quickly as they cook
• add noodles, sauce, bean sprouts and peanuts and mix well in pan. Cover, and let simmer for 5-10 minutes (this allows the sauce to thicken and the rice noodles to soften)
• Serve, then top with scallions, cilantro, peanuts and lime juice to taste