In this recipe, I will teach you how to make gluten free pad thai from scratch as well as share a homemade recipe for tamarind paste. As an added bonus, I made sure this recipe was gluten AND soy free!
Pad thai has got to be one of the best meals that’s quick, easy and oh so tasty! Many people ask me, is pad thai gluten free? It can be confusing because it’s usually made with rice noodles. However, pad thai recipes often call for soy sauce and most soy sauces contain gluten.
Instead of soy, this recipe calls for coconut aminos which is a gluten- and soy-free alternative to soy sauce. Coconut aminos looks and tastes pretty much identical to soy sauce but is made from the fermented sap of coconut palm.
Recipe for tamarind paste
For this recipe, we actually bought full on fresh, dried tamarind. Whoa!! They look like little poop nuggets…see?
Anyways, I digress! The amount of tamarind paste this recipe calls for is a touch more than what you’d need if you purchased the store-bought stuff because we’re using actual tamarind. Store bought tamarind paste can be very concentrated and strong – so I wanted to make sure to give you a head’s up on this. If using store-bought tamarind paste, you may want to consider putting a little bit less in.
Making tamarind paste from dried tamarind is super easy. All you have to do is de-shell the tamarind, put them all in about 2 cups of warm water, squish them around with your hands until it starts getting thicker, and then put it through a fine strainer. That’s it!
Let me know what you think about this healthy gluten free pad thai recipe and check out all of my other recipes!
Gluten free soy free pad thai recipe
- 6 chicken breasts
- 450 g rice noodles
- 6 Eggs
- 1 tbsp coconut oil
- 1 bunch green onions
- 340 g bean sprouts
- 1 bunch fresh cilantro
- 2 limes
- 1/2 cup fresh tamarind paste See directions
- 1/4 cup fish sauce
- 1/4 cup coconut aminos
- 2 tbsp lime juice
- 1 tsp Yai’s thai chili garlic sauce
- 1/2 tsp garlic powder
- 1/4 cup crunchy peanut butter
- To make the tamarind paste, de-shell the tamarind and put them all in 2 cups warm water. Squish them around with your hands until it starts getting thicker and then put it through a fine strainer to remove pulp and seeds
- Bake your chicken breasts at 350’F for 30 minutes, set aside
- While your chicken is baking, make the sauce by mixing everything together in a bowl
- Then scramble your 6 eggs in a pan with coconut oil and set aside
- Put your noodles on to boil
- While your noodles are boiling. slice up your chicken breast, green onions and cilantro
- When your noodles are done, toss them back in the pot and mix in the sauce, chicken, scrambled eggs, green onions, cilantro and bean sprouts
- Garnish with fresh cilantro and lime wedges
Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. Tara helps people clear up cystic acne, balance hormones and blood sugar + improve anxiety and gut health NATURALLY with food.