My first experience with Pad Thai was two years ago at a little Thai spot in the northern suburbs called Your Choice Thai restaurant. I was always leery of Thai and Chinese places because I was afraid that everything was contaminated by gluten (soy sauce, breading, etc). After a long conversation with the owner and chef, they informed me that their Pad Thai (and also their Panang, which is the best EVER) was gluten free. Regardless, I am now completely addicted to Pad Thai and have been working on perfecting my own little recipe. Here it is - hope you enjoy!
Ingredients for the dish (Prep time: 45 minutes)
1 package Pad Thai Rice Sticks, 8 ounces
2 TBSPs canola oil
2 whole boneless, skinless chicken breasts, cut into bite-sized pieces
2 TBSPs minced garlic
1 whole medium yellow onion, chopped
1 whole red pepper, sliced
1 cup shredded carrots
1 TBSP of ginger, peeled and finely chopped
Salt and pepper, to taste
1 cup of cucumber, peeled/seeded/shredded, for garnish (recipe note: traditional pad thai recipes call for bean sprouts, which I happen to not enjoy. If you do, 1 cup of bean sprouts would be the substitute and I would mix them in when you are adding the onion, bell pepper, carrots and ginger)
1 cup of cucumber, peeled/seeded/shredded, for garnish (recipe note: traditional pad thai recipes call for bean sprouts, which I happen to not enjoy. If you do, 1 cup of bean sprouts would be the substitute and I would mix them in when you are adding the onion, bell pepper, carrots and ginger)
1 bunch Cilantro, for garnish
1 lime, cut into triangles for garnish
¼ cup chopped peanuts, for garnish
Serve in bowls and garnish with cucumber, fresh cilantro, chopped peanuts and lime. Enjoy!
Ingredients for the sauce (Prep time: 5 minutes)
2 tsps GF Hoisin Sauce
3 TBSPs creamy peanut butter
3 TBSPs GF low sodium tamari sauce
1 TBSP of Sriracha Hot Chili Sauce
1/2 tsp of garlic powder
1/2 tsp of garlic powder
Preparation Instructions:
Soak the pad thai rice sticks in warm water for 45 minutes.
For the sauce: Mix the hoisin, peanut butter, soy sauce and Sriracha (we like spicy, so I used roughly a tablespoon) to form a paste. Set aside.
For the sauce: Mix the hoisin, peanut butter, soy sauce and Sriracha (we like spicy, so I used roughly a tablespoon) to form a paste. Set aside.
When the noodles are done soaking, drain water and set aside.
Heat the oil in a wok over high heat for about 2 minutes. Add the chicken, cook for 2-3 minutes, then add the garlic, onion, bell pepper, carrots, and ginger. Stir well, cover and continue cooking about 5 more minutes until the chicken and vegetables are done. Fold in the noodles and sauce. Cook for an additional 5 minutes.
Serve in bowls and garnish with cucumber, fresh cilantro, chopped peanuts and lime. Enjoy!
No comments:
Post a Comment