Gluten-Free Bean Curd Pad Thai: A Healthy Thai Stir-Fried Noodle Dish Without Wheat
Healthy and Delicious Gluten-Free Bean Curd Pad Thai
This is a special Bean Curd Pad Thai recipe created for my wife, who loves noodles but experiences stomach discomfort after eating wheat. We highly recommend this dish for anyone with gluten sensitivities! The chewy bean curd transforms into perfect Pad Thai noodles, complemented by a medley of vegetables, plump shrimp, and savory scrambled eggs. Enjoy this healthy Thai stir-fried noodle dish at home, ready in just 15 minutes.
Main Ingredients
- 250g Dried Bean Curd
- 1/2 Onion, thinly sliced
- 2 handfuls Bean Sprouts, washed and drained
- 3 Eggs
- 2 handfuls Peeled Shrimp, thawed and patted dry
Pad Thai Sauce
- 3 Tbsp Sugar
- 3 Tbsp Vinegar
- 2 Tbsp Soy Sauce
- 2 Tbsp Fish Sauce
- 1 Tbsp Oyster Sauce
- 3 Tbsp Sugar
- 3 Tbsp Vinegar
- 2 Tbsp Soy Sauce
- 2 Tbsp Fish Sauce
- 1 Tbsp Oyster Sauce
Cooking Instructions
Step 1
First, lightly press the dried bean curd to remove excess water and set it aside.
Step 2
Slice the dried bean curd thinly to resemble Pad Thai noodles. You can adjust the thickness according to your preference. My wife prefers thinner noodles, so I sliced them as thin as possible.
Step 3
Wash and prepare the vegetables by slicing them into bite-sized pieces. In a separate bowl, mix all the Pad Thai sauce ingredients together. Having the sauce pre-mixed makes the cooking process much smoother.
Step 4
In a bowl, lightly beat the eggs with a pinch of pepper. Scramble them in a lightly oiled pan until just cooked, then set aside.
Step 5
Heat some oil in a wok or large skillet over medium-high heat. Add minced garlic and sliced scallions (or onions) and stir-fry until fragrant and lightly golden. This creates a flavorful base.
Step 6
Once the aromatic garlic and scallion oil is ready…
Step 7
…add the sliced onions and stir-fry until they become translucent.
Step 8
When the onions are about halfway cooked and still have a slight crispness…
Step 9
…add the peeled shrimp to the pan and stir-fry with the onions.
Step 10
Once the shrimp turn pink and are almost cooked through…
Step 11
…add the prepared bean curd noodles to the pan. Stir-fry to coat them with the aromatics and cook for a minute.
Step 12
When the bean curd noodles are slightly softened, add the washed bean sprouts. Stir-fry quickly for about 30 seconds to a minute until the sprouts are just wilted. Avoid overcooking, as they can become mushy.
Step 13
Once the bean sprouts are slightly tender, pour in the pre-mixed Pad Thai sauce. Toss everything together well to ensure the noodles, shrimp, and vegetables are evenly coated with the delicious sauce. Cook for another minute until everything is heated through.
Step 14
Serve the finished Bean Curd Pad Thai immediately onto plates. Top generously with the prepared scrambled eggs and, if desired, sprinkle with nuts for added texture and flavor. This entire dish can be prepared in about 15 minutes! Enjoy your healthy and delicious meal.
