Gluten Free Shrimp Pad Thai Recipes

Steps:

• Cook the noodles according to package instructions and set aside.
• Stir together the fish sauce, brown sugar, tamarind concentrate, lime juice and sriracha in a small bowl until well combined.
• Heat the oil in a large nonstick skillet over medium heat. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu to the side, allowing the excess oil to drip down into the middle of the skillet. Add the shrimp and shallots and cook, stirring occasionally, until the shrimp are opaque and cooked through, 3 to 4 minutes. Push to the side with the tofu, allowing the excess oil to drip down into the middle of the skillet. Add beaten egg to the skillet and cook, stirring occasionally and chopping to break up, until cooked through, about 30 seconds. Push the egg to the side with the tofu and shrimp. Add the peppers to the skillet and cook just to soften slightly, about 2 minutes. Add the noodles, scallions, bean sprouts and sauce to the skillet. Incorporate the tofu, shrimp and egg into the ingredients and stir fry, coating the ingredients with the sauce and simmering to thicken, 3 to 5 minutes.
• Transfer the stir-fry to a serving dish and top with chopped peanuts and cilantro leaves. Serve immediately with lime wedges.

Steps:

• In medium bowl, mix Tamarind Sauce ingredients until well blended; set aside.
• In 5-quart saucepan, heat 4 cups water to boiling over medium-high heat. Add noodles; remove from heat. Let stand about 3 minutes or until noodles are limp but still slightly firm. Drain; rinse with cold water. Set aside.
• In 12-inch skillet, heat oil over medium-high heat. Stir in green onion whites and garlic; cook and stir 30 seconds. Stir in shrimp; cook 1 to 2 minutes or until shrimp are bright pink.
• Add egg; quickly cook and stir egg about 30 seconds. Add noodles, bean sprouts and half of the tamarind sauce. Cook and toss 3 to 4 minutes to prevent noodles from sticking. Thoroughly cook sprouts until they are no longer crisp. Add remaining tamarind sauce; remove from heat.
• Stir in green onion tops and 1/3 cup chopped cilantro. To serve, divide mixture among 4 serving plates; top with chopped peanuts and cilantro sprigs. Serve each with a lime wedge to squeeze over top.