Sunday, January 13, 2013

Pad Thai (Dairy, Gluten and Refined Sugar Free)

Pad Thai is a family favourite.   I love the combination of spices and flavours.  This is recipe does require a lot of ingredients but doesn't take long to prepare.  Enjoy!

Ingredients (serves 4)
  • 1 package Thai rice noodles 
  • 1 tablespoon olive or sesame seed oil
  • 1 egg (optional)
  • 1 tablespoon tamari sauce
  • 1/4 cup tomato paste
  • 1/4 cup chicken or vegetable broth
  • 3 tablespoons fish sauce (ensure it is msg free)
  • 3-4 drops liquid stevia
  • 1/2 chopped onion
  • 3-4 minced garlic
  • 1 chopped sweet bell pepper
  • 1 1/2 teaspoons minced ginger
  • 1 teaspoon coriander
  • 1/2 teaspoon cayenne or to taste
  • 1/2 teaspoon chilli flakes or to taste
  • 1/2 teaspoon ground pepper
  • 2-3 cups cooked shrimp or chicken
  • 1 lime juiced (optional)
  • 1/4 cup crushed cashews

  1. Prepare rice noodles as directed on package.
  2. In a small dish mix tamari, tomato paste, broth, fish sauce and stevia.  Set aside.
  3. In a large wok, frying pan or pot heat oil.  Cook egg to scramble and set aside.  Add onion to pot and cook onion until translucent.  Add garlic, ginger, coriander, cayenne, chilli flakes and bell pepper.  Cook another minute or until fragrant.  
  4. Add sauce from small dish to large pot and combine.  Add chicken or shrimp and heat.
  5. Add rice noodles and egg to the large pot, stirring until completely combined.  Add lime juice and crushed cashews if preferred.
  6. Serve.

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