Pad Thai

Pad Thai
660 Calories 
4 Servings


Pad Thai is to Thai food what Lasagna is to Italian: a dish that is a combination of signature ingredients and flavors that is classic to the culture. When you make Pad Thai at home you can use gluten free Fish Sauce, and making the dish at home guarantees that it’s very fresh.


8 ounces Rice Stick Noodles
1 lb Extra Firm Tofu, Diced - Marinade in 2 TBS. each of Tamari Soy Sauce, Miso Paste, Fish Sauce 20 minutes

4 cloves Shallot, thinly sliced (about 2 TBS)
1/4 cup Vegetable Oil, (peanut, grape seed, coconut or canola oil)
2 large Eggs, lightly beaten
1/2 cup Chicken Breasts, optional boneless and skinless
10 large Shrimp, optional  peeled and de-veined
2 cloves Garlic, minced
2 tsp Fresh Ginger, thinly sliced

Pad Thai Sauce

1/3  cup Chicken Broth
2 TBS Rice Vinegar
1 tsp Chili Pepper or Flake, thinly sliced
1/3 cup Ketchup or Tamarind Paste* see bottom note
4 TBS Fish Sauce, gluten free
4 TBS Lime Juice
1 TBS Agave or Palm Sugar, or 2 T honey or maple syrup

8 Lime Wedges, to serve
1/2 cup Cilantro Leaves, fresh and cleaned taken off stems
2 cups Bean Sprouts
1/4 cup Unsalted Peanuts, roasted, chopped
2 Green Onions, sliced in an angle


1. Prep the noodles and tofu: Soak noodles in hot water for 7- 15 minutes, until tender; drain, drop into an ice bath (bowl of ice and water) to stop cooking and set aside.
Marinade the tofu cut into ½ inch cubes, in soy sauce/miso paste/fish sauce blend. If going GF blonde miso and GF soy sauce).

2. In a small bowl, whisk together ketchup, chicken broth, fish sauce, lime juice, agave (honey or maple syrup) and chili sauce until thoroughly blended.

3. In wok or large skillet, heat 1 TBS of high burning point oil (peanut oil is traditional) cook the shrimp until it just turns pink (about 1 min). Remove from pan and set aside on paper towel.
Brown tofu, set aside on paper towel.

4. Heat another TBS of oil and thoroughly cook chicken (or use left over cooked chicken). Add it to the shrimp and tofu.

5. Heat 1 TBS of oil over high heat and cook red chili pepper, shallot, garlic, and ginger until softened. Add to chicken and shrimp.

6. Heat another TBS of oil and cook the eggs, stirring occasionally to scrambled and cook until set set.

7. To the eggs in the wok add the cooked shrimp, chicken and vegetables. Stir in sauce mixture until well blended. 
Add the cooked noodles.
Toss and continue cooking for about 3 minutes and allow sauce to thicken.

8. Remove from heat, place on a serving dish and top with sliced green onions fresh bean sprouts then cilantro, and on the top add the peanuts.
Serve with lime wedges and Sriracha Hot Sauce on the side.


1 ounce of tamarind paste mixed with ¾Cup of hot water, stirred and strained can be replace with 1/3Cup of Ketchup

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