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.
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.