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• Total Time 45 min
• Yield 4 Servings
• Level Medium

Here's the famous Pad Thai, made from gluten free rice noodles and seasoned with chili sauce. You can use tofu, shrimp or chicken as the primary protein source.
 

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Ingredients

• 8 ounces rice vermicelli noodles (thick or thin),
• 3 tablespoons vegetable oil for stir frying)
• 3 cloves fresh garlic, peeled and minced
• 1/4 cup fish sauce (or to taste)
• 1/4 cup sugar
• 1 tablespoon paprika
• 6 tablespoons thai chili sauce
• 1 egg, beaten
• 1/2 pound tofu, shrimp or chicken
• 1 cup bean sprouts
• 6 lime wedges for garnish
• 1/4 cup chopped scallions for garnish

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Directions

1. 1. Soak the noodles for 20 minutes in warm water and then drain thoroughly.
2. 2. In a large wok or skillet fry the garlic in the oil - do not burn! Add noodles and continue cooking until noodles are translucent, about three to five minutes. Do not allow to stick to pan/wok.
3. 3. In a small bowl, mix together fish sauce, sugar, paprika and Thai chilli sauce.
4. 4. Add the egg, fish sauce mixture; then tofu, shrimp or chicken; cook three to five minutes until brown. Add bean sprouts and cook for two or three minutes more.
5. 5. Serve with lime wedges and scallions.