Gluten Free Thai Recipe: Pad Thai Noodles With Salmon + Shrimp
Whether you’re gluten free by necessity or choice (or don’t even know the difference anymore because you feel so damn great on a gluten free diet that you’re sticking with it!), there are some foods you’re sure to be missing.
And Asian food.
And the Thai marriage of the two: Pad Thai noodles, of course!
While Pad Thai doesn’t necessitate any gluten, many restaurants and sauces use gluten as a sauce thickener. But for all of you dreading a life spent without Thai Vegan on speed dial (or maybe that’s just me), I’ve whipped up a gluten free take on pad thai that’ll knock your socks off. (I hope!)
Inspired by Jennifer Brennan’s no-frills The Original Thai Cookbook (which I ordered on Amazon immediately upon hearing Chrissy Teigan‘s recommendation!), this gluten free pad thai noodles recipe is jam packed with authentic flavor, topped with salmon for a unique protein-packed twist, and delightfully gluten free!
Gluten Free Pad Thai Noodles Recipe With Salmon + Shrimp
8 ounces gluten free pad thai noodles, brown rice
6 gloves garlic, diced
1.5 cups small cooked shrimp
2 Tbsp organic cane sugar
6 Tbsp gluten free fish sauce
3 Tbsp gluten free ketchup
2 eggs, scrambled
1 lb salmon
1 Tbsp coriander
2 Tbsp peanuts
3 scallions, chopped
Prep the gluten free noodles according the package instructions for preparing a stir fry. (This usually entails soaking the noodles in hot water for 8-10 minutes, but check the package.)
In a large sauté pan over high heat, add olive oil to coat and stir fry the garlic until brown. Add the shrimp and toss until hot and coated. Add the sugar, gluten free fish sauce, and gluten free ketchup and stir until the sugar dissolves.
Add the eggs and let them set before scrambling. Add the salmon, flipping it after 2-3 minutes. Add the coriander and stir. When the salmon is cooked to your liking, add the noodles (drained, of course) into the sauté pan. Toss until well combined.
Top with the peanuts and scallions and drizzle with the lime.