Shrimp Pad Thai

by Living Freely Gluten Free

Shrimp Pad Thai
Gluten Free

Today I had my mind set on Shrimp Pad Thai. I needed some bean sprouts for the recipe. To me Bean Sprouts are an essential. I just love them. I had to drive around town to three different stores in order to find them. It was worth the trek all around town though.

I love Thai food! I have not found an issue finding it gluten free. Back in Cali and here in WA I found Thai food restaurants willing to accommodate. My biggest issue is the price. Living on such a strict budget, eating out is a luxury and when we do it must not be expensive and our local Thai place is pricey!

My two favorite Thai dishes are Thai Fried Rice (Recipe to Come!) and Pad Thai. This Pad Thai recipe is the perfect Sunday night dinner. Enjoy making it with a glass of wine and you will have leftovers for lunch the next day.

My two year old daughter really enjoyed this. She liked the shrimp and noodles and getting some carrots snuck in was great.

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14 oz. of Rice Noodles

2 Green Onions

1 Bell Pepper

2 Beaten Eggs

½ Cup Chopped Carrots

½ Large onion chopped

2 Cups bean sprouts

3 Tbsp. chopped peanuts

1 Tomato chopped or 1 Cup of Cherry Tomatoes

2 Tbsp. chopped garlic

Cilantro and Green Onions to garnish

1 Lb. of shrimp (I used frozen and I let it defrost)

3 Tbsp. Avocado Oil

Salt, Pepper, Granulated Garlic (Optional to taste)


¼ Cup Water

3 Tbsp. Fish Sauce

2 Tbsp. Coconut Sugar (or Brown Sugar)

2 Tbsp. Tamari or GF Soy Sauce

¾ Tsp. Paprika

¾ Tsp. Chili Powder

¼ Tsp. Pink Himalayan Sea Salt

Boil a pot of water and then turn off and add your rice noodles. Allow them to sit until tender. In a sauce pan add all of your sauce ingredients and bring to a boil and then reduce to simmer for 5 minutes. Turn off heat and let sit until you’re ready for the sauce.

While the sauce is cooking begin chopping the veggies. In a large frying pan or wok turn the heat on medium, heat the oil. Add the garlic, onion, carrots, and bell peppers. Sauté for 4 minutes, add the shrimp and toss. Continue to cook with the lid on and let the shrimp cook through 8-10 more minutes. Add the tomatoes and bean sprouts, cook 2-3 minutes, then add the noodles and sauce. Toss until the sauce is well incorporated you can add salt, pepper and granulated garlic here if you would like. Cook 2 more minutes. Remove from heat and add the peanuts and mix. Garnish with green onions and cilantro. Enjoy!

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