Love Thai food? Then this Pad Thai recipe is a definite winner! This gluten and dairy free Prawn Pad Thai is packed full of flavour with chilli and lime, is easy to make and will appear regularly on your menu.
This post was previously published in August 2017 but has now been updated with new images.
I love having Chinese or Thai food every now and then but sadly a lot of these meals are made with ‘normal’ soy sauce which contains wheat. So there are loads of dishes that I once enjoyed that I can no longer eat while out. Sad times. One dish that is high up on my favourites is Prawn Pad Thai. This means if I want to have it, I am going to have to cook it myself using Tamari, a gluten free soy sauce. Luckily Prawn Pad Thai is a really easy recipe to make.
So what is Pad Thai? Pad thai is commonly served as a street food as well as appearing in most restaurants in Thailand. It’s made with rice noodles, a protein such as chicken, prawns, tofu (or even a combination of those), beansprouts, chillies and eggs. These are coated in a tasty sauce and then sprinkled with chopped peanuts, coriander and a squeeze of lime juice before serving. 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.
Love Thai food? Then this Pad Thai recipe is a definite winner! This gluten and dairy free Prawn Pad Thai is packed full of flavour with chilli and lime, is easy to make and will become appear regularly on your menu.
Cook the rice noodles as directed and leave to one side.
Heat the sesame oil in a wok over a medium to high heat.
Mix the fish oil, soy sauce and palm sugar in a bowl and leave to the side.
Chuck the prawns, chilli and spring onions into the pan and cook until prawns are pink. Add in the garlic and cook for 30 seconds.
Move all ingredients to one side of the pan and then add the beaten egg to the other side and stir constantly until it has a scrambled eggs effect. Add in the chopped peanuts and coriander (remember and keep some for garnish) as well as the beansprouts and the fish oil mix. Stir fry for 2-3 minutes.
Add in the noodles and give everything a good mix. Top with the chopped peanuts and coriander and serve along with a quarter lime. Squeeze the lime juice over the Pad Thai just before eating.
Want to make a few changes to the recipe? Then try some of these to switch it up:
Use a different protein: Not everyone likes prawns so why not make it with beef, chicken, pork or tofu instead.
Make it vegan 🌱: cut out the fish oil and eggs. You could scramble some tofu instead.
Use more veg: Want to add more veg to this dish? How about chopped peppers, onions, mushrooms, broccoli or whatever else you have in the fridge.
Low Carb: Instead of using rice noodles lower your carb intake for the day by adding courgetti in to the wok.
Make it milder/spicier: For extra spice add in more chilli or if you like it a bit milder then reduce the amount of chilli or skip it entirely.
So there you have it, a very quick and easy Prawn Pad Thai. I am really getting into recreating my takeaway favourites at home. Next on my list is mastering a Chinese curry as I really miss those.
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback!
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