Prepare rice noodles, drain and set aside. In a medium sized mixing bowl combine peanut butter, honey, gluten free soy sauce, lime juice, orange juice, and red pepper flakes. Set aside. In wok, stir fry garlic in 1 Tbsp. oil for 1 minute or until lightly browned. Add remaining oil and onions; cook for another 2 minutes.
Annie Chun's Rice Noodles, Pad Thai | Vegan, 8-oz (Pack of 6) | Gluten-Free Alternative to Linguine Pasta Our Pad Thai (fettuccine) rice noodles are perfect for making Thailand's national dish, Pad Thai, right at home. Like all our rice noodles, they are fat free food, free of wheat, and gluten.
In a small bowl, whisk together the pad thai sauce ingredients, add into the pan, and sauté for 2-3 minutes. Drain cooked noodles and add to the pan, tossing to coat. Once ready, serve noodles with roasted crushed peanuts, mung bean sprouts, chili flakes, and fresh lime.

To make the sauce in a bowl combine sugar, gluten free tamari, fish sauce and tamarind sauce. Mix until sugar dissolves. Over medium-high heat heat 2 tablespoons oil in a wok and stir fry tofu for 1 minute. Remove. Repeat with the raw shrimp. Add 3 tablespoons oil to the wok and add garlic, shallot and dried shrimp.

Cut spaghetti squash in half and remove seeds. Place face down on a baking sheet lined with a silicone mat and bake for 45 minutes at 375°F. Remove from oven and allow to cool a bit. When cool enough to handle, use a fork to scrape out the “noodles” from the squash shell. Slice onion and caramelize in sauté pan. . 427 356 285 479 372 86 1 200

is pad thai gluten free