Gluten-Free Pad Thai with Rice Noodles

Ingredients

• 1.5 lbs main protein (chicken, beef, fish, or tofu) 1.5 lbs main protein (chicken, beef, fish, or tofu)
• 2 tbsp olive oil 2 tbsp olive oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 cup GF chicken or vegetable stock 1 cup GF chicken or vegetable stock
• 2 tbsp GF tamari or coconut aminos 2 tbsp GF tamari or coconut aminos
• 1 tbsp cornstarch or arrowroot starch 1 tbsp cornstarch or arrowroot starch
• 1 tsp salt 1 tsp salt
• 0.5 tsp black pepper 0.5 tsp black pepper
• 8 oz dried rice noodles 8 oz dried rice noodles
• 2 tbsp tamarind paste 2 tbsp tamarind paste
• 1 tbsp brown sugar or maple syrup 1 tbsp brown sugar or maple syrup
• 2 large eggs, lightly beaten 2 large eggs, lightly beaten
• 1 cup bean sprouts 1 cup bean sprouts
• 0.5 cup chopped peanuts, for garnish 0.5 cup chopped peanuts, for garnish
• 0.25 cup fresh cilantro, chopped, for garnish 0.25 cup fresh cilantro, chopped, for garnish
• 2 tbsp lime wedges, for serving 2 tbsp lime wedges, for serving

Instructions

1. 1

   Prepare the rice noodles according to package directions, ensuring they are cooked until al dente and not mushy. Drain them well and toss with a teaspoon of olive oil to prevent sticking. Set aside. In a small bowl, whisk together the GF chicken or vegetable stock, GF tamari or coconut aminos, tamarind paste, and brown sugar or maple syrup until well combined. In a separate small bowl, whisk the cornstarch or arrowroot starch with 2 tablespoons of cold water to create a slurry, then set aside.

2. 2

   Heat 1 tablespoon of olive oil in a large wok or skillet over medium-high heat until shimmering. Add the main protein and cook, stirring occasionally, until it is browned and cooked through, about 5-8 minutes depending on the type of protein. Remove the cooked protein from the wok and set it aside on a plate.

3. 3

   Add the remaining 1 tablespoon of olive oil to the hot wok. Add the minced garlic and stir-fry for about 30 seconds until fragrant, being careful not to burn it. Pour in the prepared sauce mixture and bring it to a simmer. Stir in the cornstarch slurry and continue to cook, stirring constantly, until the sauce thickens to a glossy consistency, about 2-3 minutes.

4. 4

   Push the thickened sauce to one side of the wok. Add the lightly beaten eggs to the empty side and scramble them until just set, about 1-2 minutes. Once the eggs are cooked, break them up and mix them into the sauce. Add the cooked rice noodles and the cooked protein back into the wok. Toss everything together gently for about 2-3 minutes, ensuring the noodles and protein are evenly coated with the sauce and heated through.

5. 5

   Stir in the bean sprouts and toss for another minute until they are slightly wilted but still retain a bit of crunch. Remove the Pad Thai from the heat. Serve immediately, garnished generously with chopped peanuts and fresh cilantro. Offer lime wedges on the side for an extra burst of citrusy flavor.

Nutrition (per serving)

Tips & Notes

• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.