• prep: 20 min
• cook: 20 min
• total: 40 min

servings:

Homemade Pad Thai that is easy and delicious - no more wishing your local restaurant made it gluten and soy free, now you can make it at home!

• For sauce:
• 6 tablespoons fresh lime and lemon juice (2 limes, 2 lemons)
• 5 tablespoons sugar
• 4 tablespoons fish sauce (I like Thai Kitchen brand)
• 6 tablespoons spicy thai chili sauce (I like Thai Kitchen gluten free brand)
• 3 tablespoons tamarind paste (health food stores or online)
• 1 tablespoon brown sugar
• 1½ tablespoons organic chicken stock
• 2 pinches red pepper flakes, or to taste
• pinch of kosher salt, or to taste
• For noodles:
• 2 packages Pad Thai rice noodles (I like Annie Chun’s)
• For Pad Thai:
• 4 tablespoons sunflower or vegetable oil
• 4 garlic cloves, minced
• 4 shallots, finely diced
• 2 pounds medium sized fresh shrimp, cleaned and deveined or 1 pound chicken, sliced into strips
• 4 eggs, lightly beaten
• 3 cups fresh mung bean sprouts
• ? cup fresh cilantro, finely chopped (about ½ of a bunch)
• 4 tablespoons roasted peanuts
• 5 scallions, chopped, ends removed

Click Here For Step-By-Step Instructions