Friday, January 29, 2016

Gluten Free Pad Thai

I got this recipe from  The Clueless Vegetarian cookbook and then changed it up to suit my family! You will notice that with my changes, this recipe is no longer vegetarian, but delish none the less!!!

1 package (500g) wide rice noodles (pad thai style)
6 Tbsp lime juice
4 Tbsp tamari (gluten free soy sauce)
4 Tbsp organic cane sugar (any granulated sugar will do!)
2 Tbsp ketchup
1 tsp crushed red pepper flakes (optional- only use it if you want it spicy!)
2 Tbsp vegetable oil (I like to use grape seed oil at high heat!)
20 shrimp, defrosted under cold running water, taken out of the shell and cut each shrimp in 1/2 or 1/3's depending on the size of the shrimp. (The Vegetarian Cookbook calls for a package of extra firm tofu cut in 1/2 inch cubes instead of shrimp!)
2-3 cloves of garlic, minced or chopped
3 eggs, beaten
1 bag of bean sprouts, (approximately 4 cups)
1 bunch of green onion, (approximately 5) sliced, white and green parts
1 cup of peanuts (omit peanuts if you want this recipe to be nut free!
1/4 cup cilantro, chopped (optional)

Place the rice noodles in a large bowl, add hot tap water or boiling water from a kettle and let them soak for at least 30 minutes, while you prepare the rest of the recipe.
Combine the lime juice, tamari (soy sauce), sugar, ketchup, and crushed pepper flakes.  Set aside.
Heat the oil in a wok or large non-stick skillet over medium-high heat.  Add the shrimp (or tofu) and stir fry until the shrimp turns pink or the tofu is golden. Once it is cooked, remove from wok with a slotted spoon, leaving the oil behind.
Add the garlic to the pan, cook for a few seconds (10ish) and then add the eggs and cook, stirring, until the eggs are scrambled.
Now, drain the noodles and add them to the wok and mix well.
Stir the lime juice/ tamari/ sugar/ ketchup/ pepper flakes mixture and then pour it into the wok.
Cook, stirring constantly, for 2-3 minutes, until the noodles are well coated.
Stir in the bean sprouts and green onion, and then add back the shrimp or tofu.
Add the peanuts and toss for another minute or two until the whole thing is combined.
You can either add the cilantro at the end or sprinkle it on top when you serve it!

This recipe is for my dog walking/ yoga buddy Danielle, who supports me in my blogging efforts and always shares her next great recipe!

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