Missing takeaway Pad Thai? Try this Gluten Free Pad Thai at home.
We live within walking distance from our local Wok & Go and I used to love picking up a Pad Thai after a long day at work, but unfortunately they don’t make a gluten free option so instead I started making it at home. After a little searching in the supermarket to find tamarind paste – harder than you’d think – I’ve been really pleased with the consistent results from this recipe, though we don’t always stick strictly to traditional ingredients depending on what I have in the fridge!
An additional benefit of making this at home is that I have better portion control as the Wok & Go portions are huge, even the small one (and it would be rude not to eat it all…)
On a side note, the Wok & Go website is very informative on their ingredients: you pick your local restaurant and all the allergens are clearly listed for each dish. In my local the only gluten free option is the Thai Green Curry Box, which I will definitely try sometime soon now I know it’s an option.
|Prep Time||5 minutes|
|Cook Time||15 minutes|
- 200 g King Prawns
- 2 whole Lime Juice
- 2 tsp Light Brown Muscovado Sugar
- 2 tbsp Fish Sauce
- 4 Spring Onions
- 25g Peanuts finely sliced
- 1 medium Egg
- 2 tsp Tamarind Paste
- 1 red pepper
- 75 g beansprouts
- 130 g rice noodles roughly one nest per person
- In a bowl mix together the Tamarind paste, fish sauce, lime juice and sugar.
- Cook the egg in the wok (or large frying pan) - keep stirring the egg while cooking until it looks like scrambled egg. Remove the egg from the heat and put to one side in a bowl.
- Add a little oil to the wok and fry the pepper and spring onions.
- While the vegetables are frying soften the noodles - in a large bowl pour over a kettle of boiling water until they are covered. Leave to stand for 5-10 mins (or follow the instructions on your packet) until the noodles are soft, then drain.
- Add the prawns and beansprouts and cook for a couple of minutes then add the noodles and the cooked egg.
- Pour over the sauce and heat through.
- Plate up and sprinkle over the sliced peanuts to serve.
On the day we made this recipe we didn't have bean sprouts so we added some green beans; not quite as authentic but still delicious.
Some recipes will suggest you keep the egg in throughout cooking, but we've found this makes it a bit chewy by the end. It's far better to take it out, shred it roughly, then add it back in for a couple of minutes at the end before serving.
We've not been able to find traditional Pad Thai ribbon noodles in a gluten free variety, so we usually use whatever good quality rice noodles are available in the supermarket at the time.