I love Thai food, even more so when I have cooked it and I know it is full of nutritious and healthy ingredients.This particular recipe uses a traditional combination of ingredients that bring together the authentic flavours of Thailand into one of the country’s most signature dishes, Pad Thai. This delicious meal combines sweet with savoury and the best part? It is gluten free and can easily be made without the prawns and fish sauce to make it vegetarian-friendly too! - I hope you enjoy it as much as I do!
- 200g flat rice noodles (gluten-free)
- 100g cooked prawns (peeled)
- 100g bean sprouts
- 100g pak choi (sliced length ways a few times)
- 50g roasted peanuts, chopped
- 5 spring onions, sliced finely
- 3 cloves of garlic, minced
- 2 eggs, beaten
- 1 red chilli, deseeded and finely sliced (use more or less depending on preference)
- 1 fresh lime, sliced into segments
- 4 Tbsp. Fish sauce
- 3 Tbsp. Brown sugar
- 2 Tbsp. Coconut oil
- 1 Tbsp. Tamari sauce
- 1/2 Tbsp. Tamarind paste (combined with 1/2 Tbsp. Water)
- Handful of fresh coriander leaves, roughly chopped
- Combine the tamari and water with the sugar, tamari paste and fish sauce over a medium heat, heating until the sugar dissolves, before removing from the heat.
- Soak the noodles in hot water for about 6 minutes, or until tender, the strain.
- Blanch the bean sprouts in boiling water for 15 seconds, then set aside to cool.
- Heat the coconut oil in a large pan or a wok over a high heat.
- Add the bean sprouts, pak choi, chilli, garlic and most of the spring onions (leave a little aside to garnish your dish). Stir for about a minute making sure the garlic doesn't burn.
- Combine the noodles and prawns into the mixture, tossing and separating them so that the noodles don't stick together. Add the sauce and continue to heat through.
- Push the mixture over to one side, making room to cook the egg. Scrambling using your spatula or mixing spoon. When completely cooked and broken up, mix the egg through with the rest of the noodles.
- Taste to make sure the flavours are right (you can add a little more tamari or some freshly squeezed lime juice if needed), then serve with the remainder of the spring onion, coriander and the lime segments.