Pad Thai

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Pad Thai with ALL the toppings is way less complicated than it looks. I’m using a couple of shortcuts and some BIG flavours to make this a lip-smackingly tasty dinner.

Prep Time: 10 mins | Cook Time: 20 mins

Pad Thai


  • 6 oz 175g dried 5mm-wide flat rice noodles
  • 1 tsp sesame oil
  • 1 3/4 oz 50g pot of potted brown shrimp (the teeny tiny shrimp in butter) * (see note 1)
  • 1 1/2 tbsp vegetable oil
  • 1/4 tsp salt
  • pinch of garlic salt
  • 20 large raw king prawns peeled and de-veined
  • 3 cloves garlic peeled and minced
  • ½ tsp dried chilli flakes
  • 2 eggs beaten
  • 2 tbsp fish sauce
  • 1 tsp tamarind paste
  • 2 tbsp sweet chilli sauce
  • 1 tbsp soft brown sugar
  • 2 tsp shrimp paste
  • 2 tbsp dark soy sauce or tamari for gluten free
  • 1 tbsp Thai preserved radish chopped (optional)
  • 1/3 cup 40g roasted peanuts, coarsely chopped
  • 4 spring onions (scallion halved, then finely sliced lengthways
  • 3 1/2 oz 100g fresh bean sprouts (mung bean sprouts)
  • 2 tbsp roughly chopped coriander/cilantro

To Serve:

  • 2 limes sliced into wedges
  • 1 fresh red chilli sliced
  • Extra chopped coriander/cilantro spring onions, chopped peanuts and chilli flakes


  • Boil a large pan of water and add the noodles. Turn off the heat and leave to stand for 3-4 minutes. Drain, then rinse with cold water until cold. Drizzle on the sesame oil and toss together – to prevent the noodles from sticking.
  • Heat a large wok over a high heat. Add the potted shrimp in butter, vegetable oil, salt and garlic salt. Fry for 2-3 minutes until lightly golden.
  • Tip the shrimp into a small sieve over a bowl to catch the oil.
  • Place the reserved oil back into the wok, along with the king prawns, garlic and dried chilli flakes. Fry for 2-3 minutes until the king prawns just start to turn pink.
  • Whisk the eggs together and add to the prawns.
  • Fry, stirring often with a spatula until the eggs are just scrambled.
  • Turn down the heat to medium and add the noodles, potted shrimp, fish sauce, tamarind paste, sweet chilli sauce, sugar, shrimp paste and soy sauce/tamari.
  • Toss everything together, heating for about 5 minutes, until the noodles are hot. Keep the noodles moving around the wok to stop them sticking, and ensure any pieces of shrimp paste are broken up.
  • Add the preserve radish, peanuts, spring onions (scallions), beansprouts and coriander (cilantro).
  • Toss together and cook for a further 1-2 minutes, until the beansprouts are just heated through.
  • Serve with lime wedges and top with fresh red chillies. You can also sprinkle on extra coriander/cilantro, spring onions, chopped peanuts and chilli flakes if you like.

Nutritional Information

Screenshot 2019 12 02 Pad Thai

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