If you’re craving that saucy, takeout-style Pad Thai, but want something a little less heavy (and 100% gluten free), this easy Gluten Free Pad Thai is for you. It’s sweet, tangy, and full of flavor: without the heavy, greasy feel of restaurant versions.
This easy dish includes the crave-worthy noodles, tender chicken, and crunchy peanuts you love, but with cleaner ingredients and no hidden gluten. It’s also naturally dairy free and can be made in under 30 minutes.
Why Pad Thai Isn’t Usually Gluten Free
Traditional Pad Thai might look gluten free, but it isn’t always. If soy sauce is used in the sauce, soy sauce contains wheat (unless you substitute tamari). Oyster sauce and other stir-fry sauces also often utilize gluten containing thickeners. Even some peanuts can contain flour for crunch/to keep pieces from sticking.
This homemade version substitutes tamari for soy sauce and keeps the ingredient list simple and trustworthy, so you can enjoy your Pad Thai without gluten.
What Makes This Pad Thai Healthier
This recipe keeps all the flavor while skipping the junk. Olive oil is used instead of butter or excess peanut oil. Rice vinegar is used instead of tamarind paste, so it’s easy to grab at your local grocery-store. +This recipe has fresh herbs, green onions, and bean sprouts for flavor and freshness.
Ingredients
From the pantry: stir fry rice noodles (naturally gluten free, but verify on the label just in case), tamari and fish sauce (get a gluten free version), brown sugar, rice vinegar, crushed peanuts (make sure gluten free), chili powder, sriracha (optional for extra heat), olive oil.
From the meat/refrigerated section: chicken breasts (or you’re welcome to sub shrimp or tofu for a pescetarian or vegetarian option) and eggs.
From the produce section: fresh cilantro, limes, garlic cloves, fresh bean sprouts.
Tip: authentic Pad Thai uses tamarind paste and garlic chives. Feel free to try those if you want a deeper, tangier flavor!
How to Make Gluten Free Pad Thai
You’ll be amazed how easily this dish comes together. Whisk the sauce: tamari, fish sauce, brown sugar, rice vinegar, chili powder, and sriracha.
Cook the noodles per package directions. Stir fry the protein, scrambled eggs, then toss everything with sauce, sprouts, and green onions. Top it off with peanuts, cilantro, and a squeeze of lime. Dinner = fast, fresh, and gluten free.
Substitutions & Variations
Vegetarian: Swap the chicken for tofu and use vegan “fish sauce” or remove fish sauce and add extra tamari or coconut aminos.
Vegan: Skip the eggs, swap the chicken for tofu, and use vegan “fish sauce” or remove fish sauce and add extra tamari or coconut aminos.
Peanut Free: Sub roasted sunflower seeds or crushed chickpeas instead of peanuts for a crunchy topping.
Craving That Takeout Flavor?
If you miss the bold, rich taste of food truck Pad Thai, here’s some secrets:
- Let your sauce caramelize slightly before tossing.
- Add 1 tablespoon sesame oil for extra flavor and aroma.
- Toast your peanuts.
- Swap rice vinegar for tamarind paste.
Storage Tips
Pad Thai is best fresh, but leftovers keep up to 2 days in the fridge. Reheat with a splash of oil or water to loosen the noodles.
More Easy Gluten Free Meals
If you loved this Gluten Free Pad Thai, you may also love these healthy, gluten free meals:
Easy Gluten Free Pad Thai
Ingredients
For Pad Thai:
- 2 tablespoons fish sauce
- 1 tablespoon tamari gluten free soy sauce
- ¼ cup organic brown sugar
- 2 tablespoons rice vinegar
- dash of chili powder
- 1 tablespoon sriracha optional for extra heat
For Gluten Free Pad Thai Sauce:
- 7 ounces stir-fry rice noodles
- 3 tablespoons olive oil divided
- 8 ounces of chicken breasts sliced horizontally to make thin cutlets, then cut into small pieces *you can also sub shrimp or tofu if desired
- 3 eggs
- 3 garlic cloves minced
- 1 cup fresh bean sprouts
- 4 green onions green part only sliced and chopped, divided
- 1/3 cup peanuts chopped
- 2 limes sliced in wedges for garnishing
- ½ cup fresh cilantro chop and mix in or use leaves for garnish
Instructions
- Combine sauce ingredients. Set aside until ready to use.
- Cook noodles per package directions.
- Heat 2 tablespoons olive oil in a large frying pan or wok. Fry chicken until cooked through (internal temp of 165). Remove from pan. Add ½ tablespoon of olive oil and allow it to heat up for just a minute. Beat eggs. Scramble them in the oil, breaking into pieces as they cook. Remove from pan. Add remaining ½ tablespoon of olive oil and garlic. Sautee until fragrant, about 2 mins.
- Add into the pan: cooked chicken, cooked noodles, sauce, bean sprouts, and half of the green onions. Toss to combine.
- Serve topped with remaining green onions, cilantro, peanuts, and limes. Enjoy!
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