Gluten Free Pad Thai

The day to day meal preparations can sometimes become boring for your taste buds.  This Pad Thai is definitely not boring, and suited to fit my cravings and maybe yours, for a spicy comfort food.

This is one of my family’s favorite noodle dishes and pair well with the carrots and spices in this dish. The sauce is important to get right, because that is what gives this dish the wonderful flavors. I prefer using my non-stick wok for this dish, but if you do not have a wok, just use a large nonstick skillet.

For the health side of this recipe, fresh ginger root is good for the body and has a plethora of health benefits such as reducing inflammation in the body.  See link here for more information on ginger . Ginger root is not that expensive and can be kept in the freezer, and grated while frozen.


Gluten Free Pad Thai

Serves 6
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Allergy Peanuts
Dietary Casein Free, Dairy Free, Gluten Free, Vegan, Vegetarian
Meal type Lunch, Side Dish
Misc Serve Hot
Region Asian
By author Melissa Belser


  • 1 cup baby carrots (thinly sliced)
  • 6 Medium green onions (roots removed and washed)
  • 1/2 cup non-roasted peanuts (finely chopped)
  • 1/4 cup cilantro (chopped)
  • 2 teaspoons minced Chinese ginger root
  • 3 Cloves minced garlic
  • 1 Tablespoon sriracha sauce
  • 2 Tablespoons sesame oil
  • 3 Tablespoons wheat free soy sauce
  • 3 Tablespoons brown sugar
  • 1 Tablespoon fish sauce (used Thai brand)
  • 8 Ounces chicken or vegetable broth
  • 1 (16 ounce) pkg. oriental style rice noodles (GF brand such as Three Ladies)
  • 1 can sliced water chestnuts
  • 2 Large eggs (optional)


It is very important to not overcook the rice noodles.  This can result in a mushy texture.

Some major grocery store do carry the sesame oil, sriracha sauce, and rice noodles. I prefer to buy in bulk when I visit my local Asian store because of substantial savings and the variety of products to choose from.


Assemble carrots, green onions, peanuts and cilantro, ginger, and garlic. Wash carrots, onions and cilantro. Slice carrots lengthwise. Slice the onions into 1/4 inch slices. Roughly chop the cilantro and the peanuts. Mince (chopped very finely) the ginger and garlic with a fine grater or a sharp knife.
Prepare the sauce. Add sriracha sauce, sesame oil, soy sauce, sugar, fish sauce, ginger, garlic, chicken stock to a small bowl. Whisk to dissolve sugar and blend ingredients. This will go over the noodles after they are cooked. Set the sauce aside until the noodles are cooked.
In a large stock pot, add water to around half and heat to boiling. Cook carrots in the boiling water for about 5 minutes. Remove with a slotted spoon and set aside in a bowl or on paper towels.
Add rice noodles to the same boiling water that the carrots were cooked in. Cook for about 5 minutes. Noodles should be fairly chewy but not hard. This step is crucial to prevent soggy noodles.
Remove noodles from heat, place in a large colander and run under cool water to bring temperature down. This will stop the cooking process.
Add sauce to a non-stick skillet on medium heat for around a minute to warm sauce. Place noodles in pan and add the precooked carrots, water chestnuts, peanuts green onions and e to pan. Push ingredient to side and add eggs and scramble in the side of pan for about 2 minutes. Mix ingredients together using tongs or two forks. Do this for about 3 minutes until sauce dispersed throughout noodles. Turn off heat and add chopped cilantro. Stir in with tongs and serve.

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