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Gluten-Free Shrimp Pad Thai

Betty Crocker Kitchens
Updated Sep 20, 2016
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Earthy noodles coated in a sweet and spicy sauce topped with crunchy peanuts and sumptuous shrimp. What could be better?

Gluten-Free Shrimp Pad Thai

  • Prep Time 30 min
  • Total 30 min
  • Servings 4
  • Ingredients 17
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Ingredients

Tamarind Sauce

  • 1 cup unsalted chicken broth
  • 2 tablespoons packed brown sugar
  • 2 tablespoons tamarind paste
  • 2 teaspoons fish sauce
  • 1 tablespoon gluten-free low-sodium soy sauce
  • 1/2 teaspoon chili garlic sauce

Shrimp Mixture

  • 10 oz uncooked Thai stir-fry rice noodles
  • 2 teaspoons vegetable oil
  • 4 green onions, sliced diagonally (separating white parts from green tops)
  • 4 cloves garlic, finely chopped
  • 1/2 lb uncooked deveined peeled (tail shells removed) medium shrimp
  • 1 egg, slightly beaten
  • 2 cups fresh bean sprouts
  • 1/3 cup chopped cilantro
  • 2 tablespoons gluten-free roasted unsalted peanuts, chopped

Garnish

  • 6 sprigs fresh cilantro
  • Fresh lime wedges, if desired

Instructions

  • Step 
    1
    In medium bowl, mix Tamarind Sauce ingredients until well blended; set aside.
  • Step 
    2
    In 5-quart saucepan, heat 4 cups water to boiling over medium-high heat. Add noodles; remove from heat. Let stand about 3 minutes or until noodles are limp but still slightly firm. Drain; rinse with cold water. Set aside.
  • Step 
    3
    In 12-inch skillet, heat oil over medium-high heat. Stir in green onion whites and garlic; cook and stir 30 seconds. Stir in shrimp; cook 1 to 2 minutes or until shrimp are bright pink.
  • Step 
    4
    Add egg; quickly cook and stir egg about 30 seconds. Add noodles, bean sprouts and half of the tamarind sauce. Cook and toss 3 to 4 minutes to prevent noodles from sticking. Thoroughly cook sprouts until they are no longer crisp. Add remaining tamarind sauce; remove from heat.
  • Step 
    5
    Stir in green onion tops and 1/3 cup chopped cilantro. To serve, divide mixture among 4 serving plates; top with chopped peanuts and cilantro sprigs. Serve each with a lime wedge to squeeze over top.

Nutrition

480 Calories
9g Total Fat
21g Protein
78g Total Carbohydrate
11g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
90
Total Fat
9g
15%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
135mg
45%
Sodium
910mg
38%
Potassium
470mg
13%
Total Carbohydrate
78g
26%
Dietary Fiber
4g
16%
Sugars
11g
Protein
21g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
5 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

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