Traditional Pad Thai Gluten Free

When I was travelling around the world I made it a mission to be taught to cook traditional meals from each country I visited. While I was in Thailand I did a full day cooking course and learned how to make everything from curry paste to rice and noodle dishes. This dish is thanks to Mama Yaya who took me into her kitchen and taught me some incredible things. Pad Thai has been a favourite for as long as I could remember, and I thought I would give it a go. Thai cooking is full of palm sugar, gluten and various other things disguised as being healthy, so be aware. I modified my version to suit my lifestyle; nutritious, sugar free and gluten free. It tasted just as nice as the original version. You don't have to compromise flavour when cooking healthy. This is proof of that. As all my recipes, feel free to add more or less of everything depending on your preferences. That way you make it your own, special Pad Thai as well.

Pad Thai

Serves 4

Ingredients

1 Pack Gluten Free Noodles 

4 Shallots, finely chopped

1 Clove Garlic finely chopped

1 Small Red chilli, finely chopped

4 Tbs Sesame Oil (alternatively use Coconut oil - which has proven to increase metabolism)

2 Tbs Fish Sauce

1 Handful Raw Unsalted Peanuts, chopped 

2 Tbs Gluten Free Soy Sauce 

1 Lime

1 Cup Bean Sprouts (fresh & Organic)

1/4 Cup Chives, roughly chopped

1 Tbs Tamarind Paste

1 Cup Chicken, shrimps, tofu, beef (All optional depending on preference and diet)

2 Tbs Agave Syrup (Optional) The Thai kitchen uses 4 tastes, Sweet, Sour, Salty and Spicy. 

Fresh Coriander

Method

Pre soak the noodles 20 mins in water in room temperature. (Read instructions on brand of noodles, but traditional pad thai noodles just need a soak before frying.)

In a wok heat the sesame oil. Add the garlic and shallots and fry till they turn yellow. Add the soy, agave, red chilli, fish sauce, tamarind and prawns, tofu, chicken or beef. Toss frequently then cover the wok and let the flavours infuse and intensify for 4 mins on medium heat. Finally add the soaked noodles, bean sprouts and chives. Toss frequently and cover again under reduced heat. Squeeze juice from 1 lime in.  Serve immediately, with the peanuts, a wedge of lime, fresh chilli and coriander as garnish. 

Enjoy!