Authentic and Classic Shrimp Pad Thai (Gluten-Free Version!)
Shrimp Pad Thai is a typical Thai recipe made with rice noodles sautéed with shrimp, peanuts, bean sprouts, sauces and spices. It is a dish sold mainly in kiosks and local markets, consumed above all as street food: easy and quick to make even at home, it is ideal to propose as a main dish for a lunch different from the usual or an ethnic-inspired dinner with friends.
The dish is characterized by strong but perfectly balanced flavors: the rice noodles are sautéed in the wok, a semi-spherical pot of oriental origin, together with seed oil, a few finely chopped garlic cloves, a drop of soy sauce, tamarind cream, fish sauce and a drizzle of water. Once well mixed, they are enriched with soy sprouts, coriander, chives and cleaned shrimp, without the shell.
All you have to do is finish it all off with some toasted peanuts, for a pleasant crunchy touch: the result will be a super tasty dish, which will conquer even the most skeptical palates, to be served immediately with a few slices of lime for a fresh and slightly acidic note. In our version we decided not to use them but, if you like them, you can scramble two eggs and add them to the rest of the ingredients.
What Does Pad Thai Consist of?
Pad Thai is a world-famous Thai stir-fried noodle dish known for its perfect balance of sweet, sour, salty, and umami flavors. Traditionally made with rice noodles, it includes ingredients like shrimp or chicken, tofu, eggs, bean sprouts, and peanuts, all tossed in a flavorful sauce made from tamarind paste, fish sauce, palm sugar, and lime juice. The dish is often garnished with fresh herbs, crushed peanuts, and chili flakes for added texture and spice.
Pad Thai has an interesting history rooted in Thailand’s national identity. It became popular during the 1930s and 1940s under the leadership of Prime Minister Plaek Phibunsongkhram, who promoted it as a unifying national dish amid efforts to modernize the country. Inspired by Chinese stir-fried noodles, Pad Thai was adapted using local Thai ingredients, making it uniquely Thai. Over time, it gained international recognition and is now one of the most beloved dishes in Thai cuisine, enjoyed in street food stalls and restaurants worldwide.
What Does Pad Thai Taste Like?
Pad Thai has a deliciously complex flavor that balances sweet, sour, salty, and umami notes. The tamarind paste gives it a tangy kick, while fish sauce and soy sauce add saltiness. Palm sugar brings a touch of sweetness, and stir-fried noodles absorb all these rich flavors. Crunchy peanuts and fresh lime enhance the dish with nuttiness and acidity, while chili flakes can add a spicy heat. The result is a harmonious, savory-sweet taste with a slight tang and a satisfying mix of textures.
Pro Tips for The Best Homemade Pad Thai
- Instead of boiling, soak rice noodles in warm water until they are soft but still slightly firm. Overcooked noodles will turn mushy when stir-fried.
- Pad Thai cooks quickly, so have everything—protein, sauce, vegetables, and garnishes—ready before starting.
- A hot wok or pan is essential for achieving the signature smoky flavor and slightly crispy texture of the noodles.
- Overcrowding the pan can lead to soggy noodles. Cook in small portions to ensure even cooking and better texture.
Is Pad Thai the Same as Drunken Noodles?
No, Pad Thai and Drunken Noodles (Pad Kee Mao) are different dishes, though both are popular Thai stir-fried noodle dishes. Pad Thai has a sweet, tangy, and nutty flavor, with a lighter and slightly drier texture, thanks to its tamarind-based sauce. In contrast, Drunken Noodles are much spicier, saltier, and more savory, made with a bold sauce of soy sauce, oyster sauce, garlic, and Thai basil. Drunken Noodles also use wide rice noodles and are stir-fried at high heat for a slightly smoky flavor.
Different Types of Pad Thai
Pad Thai comes in several delicious variations, each with its own unique twist. Here are the main types:
- Pad Thai Goong (Shrimp Pad Thai) – The most traditional version, made with stir-fried shrimp, eggs, tofu, and the signature tamarind-based sauce.
- Pad Thai Gai (Chicken Pad Thai) – A popular alternative using tender chicken instead of shrimp for a heartier dish.
- Pad Thai Jay (Vegetarian Pad Thai) – Made without meat or fish sauce, often using tofu and soy sauce instead, making it a great plant-based option.
- Pad Thai Moo (Pork Pad Thai) – Features stir-fried pork for a slightly richer, meatier taste.
- Pad Thai Talay (Seafood Pad Thai) – A seafood lover’s version, including shrimp, squid, and sometimes mussels or scallops.
- Pad Thai Woon Sen (Glass Noodle Pad Thai) – A lighter version using glass noodles instead of rice noodles, giving it a slightly chewy and springy texture.
What is The Sauce in Pad Thai?
Pad Thai sauce is a flavorful blend of sweet, tangy, salty, and umami elements. The key ingredients include tamarind paste (for a signature tangy flavor), fish sauce (for saltiness and umami), palm sugar (for sweetness), and sometimes soy sauce for extra depth. Some variations also add oyster sauce or lime juice for more complexity. This sauce is what gives Pad Thai its distinctive balance of flavors, coating the noodles and ingredients in a rich, slightly sticky glaze.
How Do I Keep Noodles From Clumping Together?
To keep Pad Thai noodles from clumping together, it's important to handle them properly. First, soak the rice noodles in warm water until they are soft but still slightly firm, avoiding boiling, which can make them too sticky. After soaking, rinse them under cold water to stop the cooking process and remove excess starch. Tossing the noodles with a little oil before stir-frying can also help prevent sticking. Additionally, cooking in small batches ensures even heat distribution, preventing overcrowding in the pan. Lastly, adding the sauce gradually rather than all at once allows the noodles to absorb the flavors evenly without becoming too sticky.
Can I Make a Vegan Pad Thai?
Yes! You can easily make a vegan Pad Thai by replacing animal-based ingredients with plant-based alternatives. Use tofu instead of shrimp or chicken for protein, and swap fish sauce for soy sauce or tamari to keep the dish vegan. Ensure your noodles are egg-free, and skip the egg altogether or use a vegan egg substitute.
Why is My Pad Thai so Sour and Dark?
If your Pad Thai looks too dark and tastes overly sour, it’s likely due to an excess of tamarind paste in the sauce. Tamarind gives Pad Thai its signature tang, but too much can overpower the balance of flavors.
Additionally, using dark soy sauce instead of regular soy sauce can make the dish darker than usual. To fix this, try reducing the tamarind paste and balancing the flavors with a bit more palm sugar for sweetness and fish sauce or soy sauce for saltiness. A squeeze of fresh lime at the end can enhance the taste without making it too sour.
Can I Make Pad Thai Ahead of Time?
Yes, Pad Thai can be made ahead of time, but it’s best enjoyed fresh. To prepare in advance, cook the sauce, protein, and toppings separately and store them in airtight containers in the fridge for up to 3 days.
Does Pad Thai Freeze Well?
It's not ideal! Rice noodles tend to become mushy and break apart when thawed.
How to Store Gluten Free Pad Thai
To store Pad Thai leftovers, let the dish cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. When reheating, stir-fry it in a hot pan with a splash of water or extra sauce to revive the texture. Avoid microwaving if possible, as it can make the noodles dry and chewy.
Ingredients
How to Make Gluten Free Pad Thai
Place the dried rice noodles in a large bowl, cover them with warm water and let them rehydrate.
Place the dried rice noodles in a large bowl, cover them with warm water and let them rehydrate.
Pour 30 ml of seed oil into the wok pan or a pan with high edges, add the peanuts and leave them to toast for a few minutes, stirring often, then transfer them to a plate and set aside.
Pour 30 ml of seed oil into the wok pan or a pan with high edges, add the peanuts and leave them to toast for a few minutes, stirring often, then transfer them to a plate and set aside.
Add the remaining oil and brown the finely chopped garlic cloves for about 2 minutes.
Add the remaining oil and brown the finely chopped garlic cloves for about 2 minutes.
Add the rice noodles, well drained from the water, and sauté for a few moments over a high flame.
Add the rice noodles, well drained from the water, and sauté for a few moments over a high flame.
Add the fish sauce, tamarind, 10 ml of soy sauce and water.
Add the fish sauce, tamarind, 10 ml of soy sauce and water.
Mix all the ingredients well to distribute the flavors.
Mix all the ingredients well to distribute the flavors.
Flavor with the chopped coriander and the washed and chopped chives, then add the soy sprouts, previously rinsed under cold running water and well drained.
Flavor with the chopped coriander and the washed and chopped chives, then add the soy sprouts, previously rinsed under cold running water and well drained.
Let it cook for a few minutes, then add the already cleaned shrimp and the soy sauce kept aside.
Let it cook for a few minutes, then add the already cleaned shrimp and the soy sauce kept aside.
Cook everything for 2-3 minutes, stirring with kitchen tongs, and finally finish with the toasted peanuts.
Cook everything for 2-3 minutes, stirring with kitchen tongs, and finally finish with the toasted peanuts.
Garnish each plate with a slice of lime. Enjoy!
Garnish each plate with a slice of lime. Enjoy!
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