Easy Gluten-Free Shrimp Pad Thai

I remember the first time I tried pad thai at a little street cart in Portland — the flavors blew my mind, but my stomach didn’t agree. After years of tweaking, I finally nailed a version that’s completely gluten-free and tastes even better than the original. My husband polished off the entire wok last Tuesday and asked me to make it again the next night. This one’s a keeper.

aka The Portland Street Cart Knockout

Ingredients

• 8 oz rice pad thai noodles (flat, about 1/4 inch wide)
• 1 lb large shrimp, peeled and deveined
• 3 tablespoons coconut aminos
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 tablespoon pure maple syrup
• 1 tablespoon fish sauce (check label for gluten-free)
• 2 tablespoons avocado oil
• 3 cloves garlic, minced
• 2 large eggs, lightly beaten
• 1 cup bean sprouts
• 3 green onions, sliced thin
• 1/4 cup roasted peanuts, roughly crushed
• Fresh cilantro, for garnish
• Lime wedges, for serving
• 1/2 teaspoon crushed red pepper flakes (optional)

Instructions

1. Soak the noodles: Place rice noodles in a large bowl and cover with warm water (about 110°F). Let them soak for 8-10 minutes until pliable but still slightly firm — they’ll finish cooking in the wok. Drain and set aside.
2. Make the sauce: In a small bowl, whisk together coconut aminos, lime juice, maple syrup, and fish sauce until combined. Set aside.
3. Sear the shrimp: Heat 1 tablespoon avocado oil in a large wok or skillet over high heat until the oil shimmers, about 90 seconds. Add shrimp in a single layer and cook without moving for 1.5 minutes per side until pink and slightly charred on the edges. Transfer to a plate.
4. Scramble the eggs: Reduce heat to medium-high. Add remaining 1 tablespoon avocado oil. Pour in beaten eggs and let them set for 15 seconds, then scramble gently with a spatula into small curds, about 30 seconds total. Push to the side of the wok.
5. Cook the noodles: Add drained noodles and the sauce to the wok. Toss constantly with tongs for 2-3 minutes until the noodles absorb the sauce and turn glossy. The noodles should be tender but not mushy.
6. Combine everything: Return shrimp to the wok. Add bean sprouts and green onions. Toss for 30 seconds to heat through.
7. Serve: Divide among plates. Top with crushed peanuts, fresh cilantro, red pepper flakes if using, and a squeeze of fresh lime.

Tips

• Don’t over-soak the noodles — they should still have a slight bite before going into the wok.
• High heat is essential for that authentic wok flavor (called wok hei). Let the pan get screaming hot before adding shrimp.
• For extra protein, add cubed firm tofu alongside the shrimp.
• Leftovers keep for 2 days refrigerated — reheat in a skillet with a splash of water to loosen the noodles.