Skip to main content

Gluten-Free Shrimp Pad Thai

(0 reviews)
Gluten-Free Shrimp Pad Thai
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Earthy noodles coated in a sweet and spicy sauce topped with crunchy peanuts and sumptuous shrimp. What could be better?

Ingredients

Tamarind Sauce

1
cup unsalted chicken broth
2
tablespoons packed brown sugar
2
tablespoons tamarind paste
2
teaspoons fish sauce
1
tablespoon gluten-free low-sodium soy sauce
1/2
teaspoon chili garlic sauce

Shrimp Mixture

10
oz uncooked Thai stir-fry rice noodles
2
teaspoons vegetable oil
4
green onions, sliced diagonally (separating white parts from green tops)
4
cloves garlic, finely chopped
1/2
lb uncooked deveined peeled (tail shells removed) medium shrimp
1
egg, slightly beaten
2
cups fresh bean sprouts
1/3
cup chopped cilantro
2
tablespoons gluten-free roasted unsalted peanuts, chopped

Garnish

6
sprigs fresh cilantro
Fresh lime wedges, if desired

Directions

  • 1 In medium bowl, mix Tamarind Sauce ingredients until well blended; set aside.
  • 2 In 5-quart saucepan, heat 4 cups water to boiling over medium-high heat. Add noodles; remove from heat. Let stand about 3 minutes or until noodles are limp but still slightly firm. Drain; rinse with cold water. Set aside.
  • 3 In 12-inch skillet, heat oil over medium-high heat. Stir in green onion whites and garlic; cook and stir 30 seconds. Stir in shrimp; cook 1 to 2 minutes or until shrimp are bright pink.
  • 4 Add egg; quickly cook and stir egg about 30 seconds. Add noodles, bean sprouts and half of the tamarind sauce. Cook and toss 3 to 4 minutes to prevent noodles from sticking. Thoroughly cook sprouts until they are no longer crisp. Add remaining tamarind sauce; remove from heat.
  • 5 Stir in green onion tops and 1/3 cup chopped cilantro. To serve, divide mixture among 4 serving plates; top with chopped peanuts and cilantro sprigs. Serve each with a lime wedge to squeeze over top.
Tips  

The key to successful stir-fry is having all ingredients completely prepared before you start to cook.

Tofu can be substituted for shrimp in this recipe. Purchase extra-firm tofu, and drain well in paper towels before stir-frying.

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
480
(
Calories from Fat
90
)
Daily Value
Total Fat
9g
15%
(
Saturated Fat
1 1/2g
8%
,
Trans Fat
0g
)
Cholesterol
135mg
45%
Sodium
910mg
38%
Potassium
470mg
13%
Total Carbohydrate
78g
26%
(
Dietary Fiber
4g
16%
,
Sugars
11g
)
Protein
21g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
5 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
See More  
More To Explore
powered by ZergNet

Comments (0)

Add a Review

From Around the Web

powered by ZergNet