Homemade Gluten Free Pad Thai
Homemade gluten free Pad Thai is an easy go-to meal that's either vegetarian or meat-based and is easily tailor-able to other dietary restrictions like peanut allergies while still being full of delicious flavor!
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Equipment
Ingredients
- 2 blocks tofu cubed (I like one firm, one extra firm; both pressed and drained) OR shrimp OR chicken
- 1 quart mushrooms +/- diced (I like baby Bellas)
- 1 Tbs. toasted sesame oil (or avocado oil or extra virgin olive oil)
- 10 Tbs. coconut palm sugar (or brown sugar)
- 6 Tbs. peanut butter powder or peanut butter (seed butters or Tahini for nut-free option)
- 4 Tbs. coconut aminos or gluten free tamari
- 1/4 cup fresh squeezed lime juice
- 3 Tbs. ume plum vinegar
- 2 Tbs. apple cider vinegar
- 1 Tbs. tomato paste
- 3-4 Tbs. fresh ginger root diced or grated
- 2 tsp. red pepper flakes (optional)
- up to 1 cup vegetable broth or water
- 1 package gluten free rice noodles prepared according to package directions
- basil parsley or cilantro leaves for garnish
- crushed peanuts for garnish (optional)
- 1 handful soy or mung bean sprouts (optional)
Instructions
- Press, train and cube tofu. Wash and slice mushrooms.
- Prepare a large wok or saute pan by heating 1 tablespoon toasted sesame oil over medium heat. Add tofu and coconut palm sugar, sprinkled on top. Toss with oil and cook, stirring occasionally until the tofu is caramelized around the edges and lightly browned. Add mushrooms and sprinkle peanut butter powder on top. Stir to combine.
- Combine coconut aminos, lime juice, vinegars and tomato paste in a bowl, then add to wok.
- Grate ginger root (without the skin) and add to the wok with chili flakes, if using.
- Add 1 cup of vegetable stock to the wok and stir to combine, making sure there is enough liquid to keep the tofu and mushrooms from sticking. Add more water, coconut milk or stock as necessary to make the sauce as thin as you'd prefer for serving.
- Meanwhile, prepare rice noodles according to package directions. Once cooked, rinse and add to wok. Stir to coat and combine noodles with sauce, tofu and mushrooms.
- Serve warm with fresh herbs, bean sprouts and crushed peanuts as garnish, if desired.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.