I love having Chinese/Thai every now and then but sadly a lot of the meals that you can get are made with “normal” soy sauce which contains wheat so there are plenty of dishes that I used to enjoy that I can no longer have while out. Sad times. One dish that is high up on my favourites is Prawn Pad Thai so if I want to have it then I will have to cook it myself using gluten free soy sauce. Luckily it is a really easy recipe to make. If you are not familiar with the tasty goodness that is a Pad Thai it is a dish made with rice noodles, beansprouts, fish oil, soy sauce, sugar, lime juice, chilli, coriander and peanuts and egg. You can have it with chicken, quorn or my favourite, prawns.
This recipe is both gluten and dairy free and makes enough for two people. If you fancy having a starter with it you could also try my gluten free prawn toasts which are very nice even if I do say so myself.
Prawn Pad Thai
What you need:
125g Rice Noodles
250g Raw Prawns
2 Tbsps Fish Oil
2 Tsps Gluten Free Soy Sauce
2 Tsps Palm Sugar (or you can use brown sugar)
Handful of Peanuts Chopped
1/2 Red Chilli Sliced and Deseeded
2 Eggs Beaten
2 Spring Onions Sliced
2 Garlic Cloves Chopped
1 Lime Quartered
Handful of Coriander Chopped (include the stalks)
2 Handfuls of Beansprouts
Coconut Oil to Fry
How To Make:
Cook your noodles as required and set to one side.
Melt the coconut oil in the wok over a medium to high heat.
Mix the fish oil, soy sauce and palm sugar together in a cup and set aside.
Chuck in the raw prawns, chilli and spring onions to the pan and cook until the prawns turn pink, add in the garlic and cook for 30 seconds.
Move all the ingredients to one side of the pan and then add the beaten egg to the other stirring constantly to get a scrambled egg effect. Once the egg is completely cooked add in the chopped peanuts and coriander (keeping some back for garnish) as well as the beansprouts and the fish oil mix. Stir fry for 2-3 mins.
Add the cooked noodles to the wok and give everything a good mix, then serve.
Garnish with your chopped coriander and peanuts that you kept back. Serve with the quarter lime and squeeze the juice over the dish before eating.
So there you have it a quick and easy Prawn Pad Thai, I am really getting into recreating my takeaway favourites at home and next on my list is mastering a Chinese curry as I really miss those.
Let me know if you give this recipe a try. What’s your favourite takeaway dish that you make at home?