I view my gluten free Pad Thai recipe as the Thai version of leftover night, only unlike a typical leftover dinner, this is a dish everyone can get excited about. Open your refrigerator and start throwing in ingredients – literally, just toss them into the wok or large skillet and sauté with yummy Thai sauces until all the flavors aromatically permeate your house and call everyone to the meal.
There are many commercially available Pad Thai sauces you can pick up at an Asian grocery or even your regular grocery store. Brands like Thai Kitchen® are easy to find, just always double check to see that there are no ingredient changes (like adding wheat-containing soy sauce). The Pad Thai sauce I particularly love is Maesri from Thailand – I get it at my local Asian Market. My favorite San-J Thai Peanut Sauce is also wonderful in many recipes, adding spice and flavor to any rice, egg, fish, chicken or vegetable dish you like; mix in with Pad Thai sauce and it’s truly something to behold!
As for noodles, you can get those at Asian markets as well, or choose a readily available American brand like Annie Chun’s Brown Rice Noodles if you want some extra fiber (4 grams of fiber and protein in every serving). There is no taste difference between white rice noodles and brown rice noodles, so I opt for the brown rice whenever I can! Also consider new black bean noodle options for extra protein.
Another great option is to use spaghetti squash for your noodles. You’ll need less sauce, so go easy on that until after you’ve added in the spaghetti squash “noodles,” since they won’t absorb the sauce like rice noodles will.
Get creative with your leftover night, but be sure to write down what you do so you can repeat what is sure to be a new favorite dish! I usually double the recipe I’ve written for you, so we have plenty of leftover-leftovers for another night! It’s delicious reheated (or, dare I say, cold?!), so if you want to be sure to have some for later, double the recipe below!
Gluten Free Pad Thai Recipe
Ingredients
Pad Thai
- 8 oz. rice noodles or one large spaghetti squash
- 1 Tbs. toasted sesame oil
- 14 oz.+ cubed, unflavored tofu or chicken, or uncooked, deveined shrimp
- 1 Tbs. granulated cane sugar
- 6-9 oz. gluten-free Pad Thai sauce (e.g. Maesri or Thai Kitchen®) – add more if the final dish is too dry
- 1/8-1/4 cup San-J Thai Peanut Sauce (or may use additional Pad Thai sauce)
- 1 ½ cups chopped mushrooms or other chosen veggies (e.g. green beans, carrots, diced zucchini, okra …)
- ½ cup bok choi, spinach, kale or other greens
- 1 cup bean sprouts, rinsed well
- 2 tsp. peeled and chopped, fresh ginger (optional)
- chopped peanuts for garnish (optional)
Instructions
Prepare noodles according to package directions. Cook, drain and set aside.
Preheat a large wok or skillet and heat the sesame oil over medium-high heat.
Add your chosen protein (tofu or chicken – do not add the shrimp at this point or it will over-cook and be tough) and sprinkle with sugar. Sauté until lightly browned at the edges, then add the sauces (add shrimp at this point, if using) and the mushrooms or other chopped vegetables of your choice. The longer you can cook your protein in the sauces, the more rich the flavor; just be sure not to let them burn!
When cooked through, add the greens, bean sprouts and ginger, tossing until heated, approximately 2 minutes.
Serve warm with chopped peanuts for garnish.
Pin it for later!
I like you on Facebook
This recipe looks awesome! I tweeted it and “LIKE” you on Facebook (and get your emails.) Thanks so much for all your awesome recipes.
Thanks Julie! Glad you’re enjoying them!
it’s true I like it – add the other half of the tofu from another recipe, bok choy, OR cooked pork tenderloin that’s been seasoned in garlic, fresh ginger and gf tamari – mmm
I already like your blog. Thank you for the giveaway and great recipe.
Thanks for the great recipe! Can’t wait to try it!
I already like you on face book and I liked you on your blog. Although I already follow your blog. I did post your Pad Thai recipe on my FB page. Love me some Jules!
I twittered under harley0224. Thanks
Hope I win!
I already like your blog and FB. Will re-tweet it too.
Thanks for the tweets Harley and Rubydouble!
I did all three – I already liked your FB page, and I also tweeted about the contest and pinned the recipe! Can’t wait to make it myself.
I already like you on FB, so I went to your blog and “Liked” it there, and I pinned the recipe to my Gluten Free Grub board! Love me some “pinspiration”!
Thanks Wendy! Yes, Pinspiration is a good thing! Makes me so hungry to go looking at boards, though!
I like this recipe and I like your blog too!
I also like your Facebook page and can’t wait to try the recipe. Pad Thai is great!
I like your facebook page.
Ha! I like you everywhere! Is your posted dish your homemade Pad Thai? If yes, I am all over it! Love, love, love Pad Thai!
I know, Sue, me too! We make it nearly every week! YUMMY!
I like your blog and FB. I have tweeted as well.
Thanks, Elisabeth!
What fun! I liked you on fb. Our family loves the Annie Chun noodles. We really enjoy the taste and texture of them. We love making Thai dishes for dinner, and adding coconut milk to our sauces are a must for anything Thai we do. Absolutely love the flavors!
I “like” you on FB and I already “like” your blog. And I just tweeted about the contest!
Thanks for tweeting, Cindy!
Can’t wait to try this. I already like your blog and FB. Will re-tweet it too.
Already like you on Facebook & on your blog. But posted the recipe link on Twitter and pinned it on Pinterest!! Can’t wait to make this!
I like you on FB