Sunday, March 23, 2014

Pad Thai - gluten-free

Fabulous home made Pad Thai...courtesy of Marita's kitchen:)
Served with a sweet potato/quinoa patty, topped with avocado sauce and Sriracha drizzled on both dishes.


  • 9 oz./250 g. pad Thai rice noodles (click on link to see what these look like)
  • 1.5 Tbsp. tamari sauce
  • 4 cloves garlic, minced
  • 1 fresh red or green chili, sliced
  • 1 thumb-size piece ginger, grated
  • 4 green onions, sliced
  • shredded cabbage
  • 1 egg
  • 2-3 cups bean sprouts
  • 1/3 cup dry-roasted unsalted peanuts or cashews, ground
  • 1 fresh lime, sliced into wedges
  • 2 Tbsp. coconut oil
  • cilantro
  • cucumber
  • PAD THAI SAUCE: (without tamarind* next time will try use some)
  • 1/3 cup veggie stock
  • 3 Tbsp. rice vinegar (or substitute white vinegar)
  • 1-2 Tbsp. lime juice
  • 3 Tbsp. brown sugar
  • 2 Tbsp. fish sauce
  • 1 Tbsp. tamari sauce
  • 1/8 tsp. white pepper


  1. Combine 'pad Thai sauce' ingredients together in a cup, stirring well to dissolve sugar. Note that this sauce needs to taste sweet first, followed by sour and then salty to create good pad Thai. Set aside.
  2. Bring a large pot of water to boil. Dunk in rice noodles and switch off heat. Allow noodles to soak approximately 6 minutes, OR until soft enough to bend easily, but still firm and 'undercooked' by regular standards (this is the key to good pad Thai, so be sure not to over-soak or boil the noodles. They will finish cooking later). Drain and rinse noodles briefly with cold water to keep from sticking. Set aside.
  3. Heat a wok or large frying pan over medium-high heat. Drizzle in the coconut oil and swirl around, then add the garlic, chili, ginger, and the white parts of the green onion, reserving remaining for later. Stir-fry 1 minute to release the fragrance.
  4. Push ingredients aside and crack egg into center of pan. Stir quickly to scramble (or scramble before hand), then combine with other ingredients.
  5. Add prepared noodles and cabbage plus 3-4 Tbsp. of the pad Thai sauce. Using two utensils, lift and turn noodles to stir-fry and combine with other ingredients. Continue frying in this way, adding more of the sauce every minute or two, until all sauce has been added and the noodles are chewy-delicious and a little bit sticky (8-10 minutes). When sauce has been absorbed and noodles are cooked, fold in the bean sprouts (you want them to stay crispy).
  6. Remove from heat and taste-test, adding more fish sauce until desired taste is achieved. Portion out onto individual plates and add a lime wedge on the side. Before eating, top with remaining green onion, cilantro and squeeze over the lime wedge, then finish with a generous sprinkling of chopped/ground nuts. For those whole like it extra spicy, serve with Thai chili sauce or Sriracha, and ENJOY!

 slightly cook noodles to soften
 ginger, scrambled egg and cabbage
 cilantro, chopped nuts, cucumber and chopped up red chili
Cook noodles and cabbage, and prepare according to directions