Gluten-Free Pad Thai Make At Home Recipe

 Pad Thai is a favorite meal for many when eating out. This meal is so delicious and easy to make at home. Keep reading to get the recipe for Gluten-Free Pad Thai.

 

         
  On New Year's Day, my husband wanted to go out to eat and he was happy that I said yes! I was hungry for something in the line of Oriental food but my favorite place was closed for the holiday. So we decided to check out a new place. We discovered a  small Thai restaurant near us and I was glad that I did. I had never dined at a Thai place before so the menu was new to me. So many entrees that I wanted to try.

 I decided to try Pad Thai as the menu description sounded amazing- Small rice noodles with egg, tofu, sweet radish, onion, and bean sprouts wrapped in a Thai egg crepe. I admit it was the Thai egg crepe that sounded so delicious and persuaded my meal choice for the night. I had never tried Pad Thai so I was curious to know what kind of sauce would be on the rice noodles and veggies. 

 I asked the server if the dish had any dairy in it and was relieved that it did not. Eating out can be hard when you have a dairy allergy. Oriental food is always a preferred spot when I choose to eat out as they usually do not contain any milk products so I don't have to worry about an asthma attack from my dairy allergy. I was able to order the Pad Thai without tofu as I am sensitive to soy too.

 When my order of Pad Thai arrived at my table, I was excited to try it as it looked so delicious. The restaurant had placed an egg crepe over the veggies and rice noodles so it looked like Thai pot pie. I used my fork to slice through the egg crepe and revealed a beautiful mixture of veggies with a nice orange sauce. The orange sauce reminded me of Malaysia palm oil, so my taste buds were excited to try Pad Thai for the first time. 

 The first bite was so delicious and sweet. My dish had plenty of veggies in it as I ordered it without meat so it was a vegetarian meal. If I wanted to make it vegan, I could have ordered it without eggs. The veggies were all cut in thin strips so it was hard to distinguish the noodles from the onions and cabbage. It was a delicious work of art! My husband asked for a bite and I reluctantly let him try the Pad Thai as it was too good to share. I loved that Pad Thai was a dairy-free meal that I could enjoy.

 When we got home from our restaurant dinner, I knew that I had to learn how to make Pad Thai. So I took to the internet in search of a Pad Thai recipe. I was amazed to learn that the Pad Thai sauce was made from Tamarind paste. This was an ingredient that I had never heard of nor have I seen it in grocery stores. So I needed to find a substitute for Tamarind paste. I learned that you could substitute ketchup for the Tamarind paste.

Pad Thai is

~ Delicious

~ Easy-To-Make

~ Vegetarian

~ Dairy-Free

~ Healthy

~ Can be made Keto

~ Make it Gluten-Free with Tamari Soy Sauce

~ Homemade

~ Full of Fiber

~ Loaded with Veggies

Omit the rice noodles to make it Keto-friendly

 Once I looked at a couple Pad Thai recipes online, I knew that this Thai recipe could easily be made into a keto-friendly recipe. Many of my friends follow the keto diet plan, so I wanted to give them options when making this recipe. The keto meal plan is something that I don't follow as I have too many other diet restrictions with my food allergies.

Ingredients Needed

~ Bean Sprouts

~ Carrots

~ Cabbage

~ Zucchini

` Garlic

~ Onion

~ Eggs

~ Peanuts

~ Palm Oil

~ Pad Thai Sauce ~ homemade recipe below

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A traditional Thai meal made vegetarian

 Traditional Pad Thai is made with chicken but since I don't eat meat, I made my dairy-free recipe without meat so it is a meal that vegetarians can enjoy if you omit the anchovies. If you follow a vegan diet, just omit the eggs and the anchovies. The best part of Pad Thai, in my opinion, is all the delicious plant-based vegetables. 

 I also love that this Thai dish is dairy-free. You can use so many different veggies in this dish, just think about the different vegetables that are in Chinese food dishes. I choose to use cabbage, carrots, zucchini, and bean sprouts in my recipe but you could add sweet radish, broccoli, and mushrooms if you like. You could also omit any veggies that you don't like. My husband would prefer that I did not add zucchini. I like cooking my vegetables in this palm oil as it gives the vegetables awesome flavor. Carrots are a keto vegetable that should be used sparingly as they do have carbs in them so you can also omit the carrots and add zucchini or even bean sprouts.  

Pad Thai sauce is so easy to make

 Pad Thai gets its delicious taste from a sweet sauce and this sauce is so easy to make. If you are short on time, you could buy Pad Thai sauce in a jar but when you make it at home you can make it keto-friendly. 

 Traditional Pad Thai sauce has tamarind paste in it and fish sauce in it but those items may be hard to find in a traditional grocery store so I discovered that you can use ketchup, soy sauce, brown sugar, and anchovies to get the same flavor as fish sauce is made from anchovies. Just make sure to use sugar-free ketchup and a keto-friendly sugar. My husband was surprised at how close my recipe tasted to the restaurant version of Pad Thai. If you like a lot of sauce with your veggies, just double the recipe. You can store the extra Pad Thai sauce in the fridge for another batch of Pad Thai.

The eggs are so delicious in Pad Thai

 Pad Thai has scrambled eggs in it and that adds some protein to this dish. Adding the eggs to the cooked veggies is so easy. After you cook all the vegetables, just push the veggies to the side and add the whisked eggs to the empty part of the pan. Scramble the eggs and then stir them into the cooked veggies. Traditional Pad Thai only has 2 eggs in it but I added three to my recipe, you could add more if you like more eggs in your dish. 

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Add rice noodles for a non-keto version

 Traditional Pad Thai also contains rice noodles so omitting the noodles makes this a keto meal. The rice noodles also will soak up some of the delicious Pad Thai sauce so the keto Pad Thai will have more sauce to it but trust me extra sauce is so good. I decided to make some rice noodles so I could try this recipe with them. So to make this meal keto-based, just serve the rice noodles on the side. So non-keto friends can add them to their dish. I tried the Pad Thai both ways and I thought it tasted great with or without the rice noodles. If you decide to add rice noodles, cook them according to the directions on the package. I like to add a tablespoon of palm oil to the cooked noodles to keep them from sticking. 

 Palm Oil is a healthy ingredient in Keto recipes

When you use Malaysia Palm Oil in recipes, you get some amazing flavor and some added health benefits. Palm oil is also a great source of vitamin E tocotrienols and beta-carotene. Malaysian red palm fruit oil has more carotene than tomatoes or carrots. This oil is also stable at high temperatures. This naturally trans-fat-free oil is a great addition to any chef’s kitchen. So check out the facts about palm oil and give this delicious oil a chance in your recipes. You can purchase red palm oil at Amazon.

Check out my recipe for Roasted Rainbow Brussels Sprouts that I made with Malaysia Palm Oil

Keto-Friendly Pad Thai With Malaysia Palm Oil

Yield: 4

Author: Mom Knows Best

This restaurant-quality Pad Thai recipe is surprisingly easy to make at home and can be made keto-friendly.

ingredients:

PAD THAI INGREDIENTS

• 1 batch Pad Thai Sauce (see below)
• 2 tablespoons Malaysian sustainable palm oil
• 1 cup bean sprouts
• 1 cup shredded carrots
• 1 cup shredded cabbage
• 1 zucchini, thinly sliced
• 4 cloves garlic, minced
• 1 small onion, thinly sliced
• 3 eggs, whisked
• 1/4 cup chopped peanuts

SAUCE INGREDIENTS

• 1/3 cup keto-friendly brown sugar
• 1/4 cup sugar-free ketchup
• 1/4 cup soy sauce
• 1 small can anchovies, diced up
• juice of 1 fresh lime
• 1/4 teaspoon crushed red pepper flakes

instructions:

How to cook Keto Friendly Pad Thai With Malaysia Palm Oil

1. Make the sauce - Whisk all ingredients together in a medium bowl until completely combined. Set aside.
2. Cook the veggies - Add 2 tablespoons palm oil to a heated sauté pan. Add all the veggies and garlic to the palm oil. Saute the veggies for about 5 minutes or until soft, stirring occasionally, 
3. Cook the eggs - Push the cooked veggies to one side of the pan and add the eggs on the other side.  Then cook the eggs until scrambled.  
4. Add the Pad Thai sauce and stir up everything together in the pan until well combined.
5. Remove the Pad Thai from the heat and sprinkle the crushed peanuts on top of it.

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