Gluten-Free Pad Thai

Ingredients

• 1/4 cup tamarind paste (see note)
• 1 Tablespoon gluten-free fish sauce (optional)
• 1 Tablespoon tamari gluten free soy sauce
• 2 Tablespoons coconut sugar (or light brown sugar)
• 8 ounces gluten-free Pad Thai rice noodles
• 2 Tablespoons vegetable oil
• 1/4 cup shallot (diced)
• 3 cloves garlic (minced)
• 20 large shrimp (or other protein- see note)
• 2 eggs (beaten)
• 1 1/2 cup mung bean sprouts
• 1/2 cup carrots (shredded)
• 1/3 cup roasted unsalted peanuts (chopped)
• 4 green onions (thinly sliced)
• 1 lime (juiced)
• Red chilis or red pepper flakes (white sugar, and lime wedges, for serving)

Instructions

1. 1

   Cook the rice noodles according to the package directions. Some brands you soak and others are cooked in boiling water like spaghetti. Drain the noodles and spray them with cold water. If longer than 10 inches, cut it in half with kitchen shears after cooking.

2. 2

   While the noodles are cooking. Whisk together the sauce ingredients in a small bowl.

3. 3

   Heat the oil in a large nonstick pan or wok over high heat. Add the garlic and shallot, and cook for 30 seconds. Add shrimp and cook for 1 minute per side.

4. 4

   Push the shrimp to one side of the pan, and pour in the egg on the other side. Use a spatula to scramble the egg. Move the egg to the side.

5. 5

   Add the carrots, noodles, bean sprouts, and sauce. Toss gently for about 1 1/2 minutes until the noodles absorb the sauce.

6. 6

   Remove from the heat and stir in the green onions, lime juice, and half the peanuts. Serve immediately with the extra peanuts and garnishes.