1WokMeals · 2017 · Asian · Good Food · Seafood

Gluten-free Sweet Potato Noodles Pad Thai (egg free)

Hmmm… Thai food! For most of us that cannot eat gluten, Thai food tends to be one cuisine which is typically gluten-free ~ and usually safe to eat when out.

If however, you enjoy experimenting in the kitchen (as I clearly do!) then why not try to recreate some of your favourite recipes in your own kitchen?

Pad Thai is one of my favourites – however, if you cannot eat eggs, or choose not to, then this recipe is just for you!

My recipe is definitely not an authentic Thai dish! I was given a delicious traditional recipe by a Thai friend years ago, which I have adapted to make my own. Although my egg free Pad Thai does not even come close to tasting anything like hers, I did have fun adding my own flair to this dish.

Sweet Potato Noodles Pad Thai (egg free)

 

Servings: 2 – 4

By: gfchopstix

Prep time: 20 minutes

Cooking time: 10-15 minutes

Allergens: peanuts, shellfish

 

Ingredients:

  • 24 queen sized freshwater prawns (heads removed)
  • 200g sweet potato noodles (read the label to ensure gluten-free)
  • 2 fresh garlic cloves, finely chopped
  • 1 knob of fresh ginger, finely chopped
  • 1/4 cup of unsalted peanuts, finely chopped for garnishing
  • 100g of fresh bean sprouts (I used soy bean)
  • 1 – 2 tablespoons cooking oil (I used peanut oil)
  • A small bunch of fresh coriander for garnishing
  • 1 fresh lemon, cut into wedges for garnishing

For the sauce:

  • 2 tablespoons gluten-free soy sauce
  • 2 tablespoons peanut butter
  • 1 teaspoon Thai fish sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon dark rice vinegar
  • 2 Tablespoons hot filtered water
  • Juice of 1 lemon

Instructions:

To make the sauce:

  1. In a small bowl, place two tablespoons of peanut butter
  2. Add the 2 tablespoons of hot filtered water and stir until a thin paste forms
  3. Now add the soy sauce, fish sauce, sesame oil, dark rice vinegar and juice of one fresh lemon
  4. Stir and set aside

Prepare the noodles:

  1. Bring a full kettle of water to a boil
  2. Place the sweet potato noodles into a heat resistant bowl
  3. Carefully pour the boiling water over the noodles and leave to stand for 10 – 15 minutes
  4. Drain when the noodles feel soft to the touch and the water has cooled  – do not stick your hands into boiling water!

Time to fry:

  1. Rinse the prawns under running water if needed
  2. Heat 1 – 2 tablespoons of cooking oil in a wok (large pan)
  3. Add the chopped garlic and ginger and fry for about a minute
  4. Now gently add the prawns
  5. Pour in the peanut sauce (the one that you have already made)
  6. Turn the heat to low and stir (the prawns will star to turn a darker pink)
  7. Place the sweet potato noodles (without the water they were soaking in) on top of the prawns
  8. Place the bean sprouts on top of the noodles
  9. Cover with a lid and steam for about 2-5 minutes until tender
  10. Stir gently
  11. Turn off the heat and spoon onto your plate
  12. Garnish with chopped peanuts and fresh coriander
  13. Enjoy!

 

 

 

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