You do have to made some adjustments on this recipe to make it gluten-free, but I was able to find substitutes for all of the sauces that I think work just fine.
2 Tbsp peanut oil
1 carrot, thinly sliced
1 green pepper, sliced or roughly chopped
1 shallot, diced
1 yellow onion, diced
4 thai chillies, chopped (use more or less depending on how spicy you want it)
4 cloves of garlic, finely minced
¼ cup black soy sauce (2 tablespoons of molasses mixed with 2 tablespoons of gluten-free soy sauce)
1 Tbsp light soy sauce (make 1/4 cup of this by using 2 tablespoons gluten-free soy sauce, 2 tablespoons chicken broth and 1 teaspoon sugar)
2 Tbsp oyster sauce (Lee Kum Kee, Green Label)
1 Tbsp fish sauce
1 Tbsp rice vinegar
1 egg, beaten
1 cup cabbage, roughly chopped
1 lb (I would use 1/2 lb next time or chicken breast - you can use any meat you want or tofu/veggies)
1 package of wide rice noodles¼ cup thai basil, chopped*
1 tsp sugar
Heat 1-2 tablespoons of peanut oil (or vegetable oil) in a wok until shimmering. Add carrots and green pepper, cook until almost softened. Remove carrots from wok and add shallot and onions, cook until translucent.
Add thai chillies and ginger, cook for 30 seconds. Add garlic and cook another 30 seconds, but do not brown. Add chicken (or other meat/veggies), and cook through about 3-4 minutes. Add beaten egg and cook until just scrambled. Add cabbage, and cook for 1 minute. Add black soy sauce, oyster sauce, fish sauce, rice vinegar and golden mountain sauce.
Cook for one minute and add rice noodles. Toss until thoroughly coated. Add thai basil, and 1-2 teaspoons of sugar. Give it another toss and you're done!
*Note: There is a difference between Thai and Holy basil. The notable difference is that Thai basil has purple stems and Holy basil does not. Never use sweet/Italian basil in place of Thai basil, it does not taste the same. Most Asian grocery stores will carry all of the ingredients above.
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