Prawn Pad Thai
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.
Prawn Pad Thai
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.
Prawn Pad Thai
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.
Ingredients
- 125 G Rice Noodles
- 250 G Raw Prawns
- 2 Tbsps Fish Oil
- 2 Tsps Tamari
- 2 Tsps Palm Sugar alternatively you can use brown sugar
- 1 Handful Salted Peanuts chopped
- Half A Red Chilli sliced and deseeded
- 2 Eggs beaten
- 2 Spring Onions sliced
- 2 Cloves Garlic chopped
- 1 Lime quartered
- 1 Handful Fresh Coriander chopped (include stalks)
- 2 Handfuls Beansprouts
- 1 Tbsp Sesame Oil or Peanut Oil for frying
Instructions
-
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.
POSSIBLE VARIATIONS:
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!
If you are looking for other seafood dishes:
11 responses to “Prawn Pad Thai”
Leave a Reply
Ooh thank you for this, I look forward to trying it! I follow a modified low-fodmap diet and found a recipe a while ago for low-fodmap sweet and sour chicken which is fab! I think that when you make dishes like this at home they taste much fresher but I do miss the convenience!
Lisa x
http://www.whatlisadidnext.com
This looks delicious! I like the fact you have noodles and peanuts for ingredients, that must be tasty. It’s nice this dish is both gluten and dairy free. Even though you can’t eat many dishes when you go out, at least you’re certain that everything you make is fresh, clean and made with love.
BS, xx | http://www.queenbsdiary.com/
Oh my goodness, that looks delicious! I’m going to save this for later as we’re having friends over for dinner next weekend. I’ve been struggling to decide what to cook but I don’t anymore, thank you 🙂
That looks really inviting and tempting. I think you should start thinking about producing a cook book. Well done with the picture too, looks really professional.
I’m always looking for some good and healthy recipes of salads and this one is not only healthy but looks delicious too. I wonder how many calories are in there though. Anyway, is a great recipe and I’m thinking to try it someday. I’m not allergic to gluten, however, I guess is a good idea to avoid it when possible.
I don’t like prawns much but my husband loves to eat them occasionally and he loooooves Thai. I think I am going to have to try your recipe for him soon 🙂
Amazing recipe! I have to definitely try it! I love Thai cuisine and this one looks sooo delicious
Ally,
http://www.inspo-book.blogspot.com
I am still having breakfast right now but this looks so delicious and i think i am hungry! I always love a good Chinese meal.
I’ve been trying out need recipes recently …adding this to my list..looks really good
I’ve never tried pad thai before, but it looks so fresh and light! I also love prawns too so this could be my ideal summery dinner 😀
It is really nice, easy to make too! The peanuts give it an extra crunch. Let me know if you do give it a try 😊