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Gluten-Free Shrimp Pad Thai

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  • Prep 30 min
  • Total 30 min
  • Servings 4
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Earthy noodles coated in a sweet and spicy sauce topped with crunchy peanuts and sumptuous shrimp. What could be better?
By Betty Crocker Kitchens
Updated Sep 20, 2016
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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

Steps

  • 1
    In medium bowl, mix Tamarind Sauce ingredients until well blended; set aside.
  • 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.
  • 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.
  • 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.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    The key to successful stir-fry is having all ingredients completely prepared before you start to cook.
  • tip 2
    Tofu can be substituted for shrimp in this recipe. Purchase extra-firm tofu, and drain well in paper towels before stir-frying.
  • tip 3
    Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

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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