GLUTEN-FREE SHRIMP PAD THAI

Gluten-Free Shrimp Pad Thai image

Earthy noodles coated in a sweet and spicy sauce topped with crunchy peanuts and sumptuous shrimp. What could be better?

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 17

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Ingredients

1 cup unsalted chicken broth
2 tablespoons packed brown sugar
2 tablespoons tamarind paste
2 teaspoons fish sauce
1 tablespoon gluten-free low-sodium soy sauce
1/2 teaspoon chili garlic sauce
10 oz uncooked Thai stir-fry rice noodles
2 teaspoons vegetable oil
4 green onions, sliced diagonally (separating white parts from green tops)
4 cloves garlic, finely chopped
1/2 lb uncooked deveined peeled (tail shells removed) medium shrimp
1 egg, slightly beaten
2 cups fresh bean sprouts
1/3 cup chopped cilantro
2 tablespoons gluten-free roasted unsalted peanuts, chopped
6 sprigs fresh cilantro
Fresh lime wedges, if desired

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.

Nutrition Facts : Calories 480, Carbohydrate 78 g, Cholesterol 135 mg, Fat 1, Fiber 4 g, Protein 21 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 11 g, TransFat 0 g