LAZYSISTER | Recipe: Gluten Free Pad Thai with Smoked Oysters
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Recipe: Gluten Free Pad Thai with Smoked Oysters

Gluten Free Pad Thai with Smoked Oysters

Recipe: Gluten Free Pad Thai with Smoked Oysters

Disclaimer: This Recipe originally appeared on and has been modified slightly to exclude ingredients that tend to be highly allergenic and not suitable for people with food allergies.

This recipe yields roughly 3 servings of Gluten Free Pad Thai with Smoked Oysters: 2 for dinner and 1 for a mason jar lunch the next day 🙂


  • Gluten Free Pad Thai rice noodles. I used a whole package of Annie Chun’s GF Pat Thai Noodles.
  • 2 Cans smoked oysters, drained and rinsed
  • 1 Tbsp. Tamari sauce (GF substitute for traditional soy sauce)
  • 3-4 cloves garlic, minced
  • 1 tsp. grated ginger
  • 1 egg
  • 2-3 cups bean sprouts
  • 2-3 green onions – sliced
  • handful fresh coriander/cilantro
  • 1/3 cup dry roasted unsalted cashews, chopped
  • 2-3 Tbsp. vegetable oil
Pad Thai Sauce
  • 1/3 bone chicken bone broth stock
  • 3 Tbsp. apple cider vinegar
  • 1 Tbsp. lime juice
  • 4 Tbsp. brown sugar
  • 2 Tbsp. fish sauce
  • 1 Tbsp. Tamari sauce (GF substitute for traditional soy sauce)
  • 1/8 – 1/2 tsp. cayenne pepper to taste

Preparation Method


For the ‘Pad Thai Sauce, combine ingredients in a cup, starting with 2 Tbsp. sugar and increasing to 4 as needed. Taste-test for a tangy balance between sweet and sour. Set aside.

  1. Boil water in a large saucepan, I used my 12-inch Lodge Skillet because it’s flat and makes it easy to soak the packaged noodles. Once water boils, turn off the flame and place the dry noodles into the hot water for about 6 mins to soak.
  2. Meanwhile, warm a wok over medium-high heat. Add 2 Tbsp. oil and swirl around, then add garlic and ginger. Stir-fry 1 minute.Then crack the egg in and stir-fry quickly to scramble (30 seconds).
  3. Add noodles and drizzle over 1/3 of the Pad Thai Sauce. Using a gentle turning motion, stir-fry everything together. Add more sauce every 30 seconds to 1 minute until sauce is used up and noodles are sticky and chewy tasting (‘al dente’ – 5 to 8 minutes)
  4. Turn off heat. Fold in beansprouts and green onion and oysters. (note: beansprouts and nuts can be served alongside the noodles if desired). Taste-test, adding more fish sauce if not flavorful enough. If too salty or sweet, add a good squeeze of lime. Sprinkle over the nuts and coriander.
  5. ENJOY!
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