Gluten Free Pad Thai
Servings Prep Time
2People 5minutes
Cook Time
15minutes
Servings Prep Time
2People 5minutes
Cook Time
15minutes
Ingredients
Instructions
  1. In a bowl mix together the Tamarind paste, fish sauce, lime juice and sugar.
  2. 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.
  3. Add a little oil to the wok and fry the pepper and spring onions.
  4. 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.
  5. Add the prawns and beansprouts and cook for a couple of minutes then add the noodles and the cooked egg.
  6. Pour over the sauce and heat through.
  7. Plate up and sprinkle over the sliced peanuts to serve.
Recipe Notes

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.