Before making this recipe,  Pad Thai was something I hadn’t experienced. Ever.

So why did I attempt a Pad Thai recipe? Simple. My husband loves it.

Sometimes when you are gluten/soy free and you want to experience a food that your husband had an amazing experience with and raves about… you just have to make it yourself!

He was my taste tester. He helped me to create a Pad Thai worthy of the name and pretty darn close to what he had at a restaurant.

This recipe is so flexible. As long as you have the rice noodles and pad thai sauce you can change the meat and veggies included to your liking!

We have made this recipe with chicken and shrimp. I love both!

Ingredients: 

• 8 oz pad thai rice noodles
• 2 TB EVOO
• 2 garlic cloves
• 3 TB coconut aminos
• 4 TB lime juice
• 4 TB brown sugar
• 2 tsp fish sauce
• 1/4 tsp red pepper flakes
• 4 green onions, sliced
• 1/4 bunch fresh cilantro, leaves only, roughly chopped
• 1/2 c smashed peanuts
• 14 oz can bean sprouts or 1/2 cup fresh bean sprouts
• 2 large eggs
• 8 oz shrimp ( I used salad shrimp, but you can use whatever size you like!)

                                      Here are the ingredients for just the sauce:

Step 1: In a small bowl, stir together the coconut aminos (you can find coconut aminos on amazon or substitute your favorite soy sauce/GF soy sauce), lime juice, brown sugar, fish sauce and red pepper flakes.

Step 2: Bring a large pot of water to a boil and add noodles. Cooking for 7-10 minutes or until tender.

Step 3: In a large skillet, heat the vegetable oil to medium heat and sautee the thawed shrimp with the garlic until heated through

Step 4: Drain the rice noodles and add them to the pan with the shrimp.

Step 5: Pour the sauce you made in Step 1 in the pan with the noodles and shrimp. Stir fry over medium heat from 5 minutes.

Step 6: Scramble 2 eggs in a bowl.

Step 7: Move Pad Thai over to one side of pan and pour the scrambled eggs into the other side.

Step 8: Cook the eggs on their own side of the pan and stir to scramble.

Step 9: When the eggs are cooked, combine the pad thai with the eggs

Step 10: Add drained bean sprouts and smashed peanuts. (I put peanuts in a ziploc, seal and smash with my rolling pin.)

Step 11: Cook for 5 more minutes on medium-low, stirring every so often.

Step 12: Serve with fresh cilantro, green onions and a wedge of lime. Yum!

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