My gluten-free Pad Thai is complex and bold, allowing you to enjoy sweet, savory, and slightly spicy flavors in each bite without worrying about hidden gluten. The entire dish is topped with crunchy peanuts and a tangy squeeze of lime to ensure a bold flavor profile reminiscent of take-out Pad Thai.
Prepare the Pad Thai rice noodles according to the package directions. Some packages require you to boil the noodles, others require soaking. Follow the directions on the packaging.
Mix the sauce ingredients in a small bowl and set it aside. The sauce will be ready to go when you need it. This recipe comes together quickly.
In a large skillet over medium-high heat, add the oil, garlic, and onion whites. Cook for one minute until fragrant and the onions are slightly translucent.
Season the chicken with salt and pepper and add it to the hot pan. Cook for 3-5 minutes until the chicken is golden and almost cooked through.
Add the zucchini and red bell pepper slices and sautée for 2-3 minutes or until tender but still crisp.
Make a well in the center of the skillet by pushing the ingredients to the sides of the pan. Add the eggs to the open space in the middle of the pan and scramble them. As the eggs cook, incorporate them into the rest of the ingredients.
As soon as the eggs are cooked, add the prepared rice noodles and the sauce, and stir to coat all the ingredients.
Remove the mixture from the heat and stir in half the cilantro, half the green onions, and half the peanuts. Garnish the top of the Pad Thai with the remaining green onions, cilantro, and peanuts, and serve with lime wedges.
Notes
Preparing the Rice Noodles: The instructions on the Lotus Foods Pad Thai rice noodles said to boil them first, but some brands say to soak them in hot water. For the best results, follow the directions found directly on the package of rice noodles you're using.Add-Ins: You can add bean sprouts (optional) to make your Pad Thai more authentic. I recommend using one cup of bean sprouts and adding them just before the rice noodles, so they stay crispy.Peanut Butter: You can omit the peanut butter, although I like the creaminess and flavor the peanut butter provides.Tamarind Paste: Traditional Pad Thai recipes call for tamarind paste, which is hard to find in stores, let alone gluten-free. You could use gluten-free tamarind paste instead of gluten-free soy sauce (or coconut aminos or tamari) and brown sugar, that is, if you can find it.Spice Swaps: You could use half a teaspoon of red pepper flakes instead of sriracha in the sauce.Vegan Option: For a vegan option, swap chicken for tofu, and omit the eggs and fish sauce.