Pad thai
Hi everyone! I've been meaning to post a noodle recipe for a really long time and this Pad Thaï just seems like such a perfect way to kick things off. It's a really delicious combination of spices and veggies. Ever since I turned GF, and honestly probably even before then, I never really was a fan of pasta of any kind but noodles always seemed slightly more interesting and exciting. My brother on the other hand, has always been a hardcore fan of pasta until he turned GF a few years ago and realised that GF pasta just wasn't as good. Making this recipe is a way for my family to enjoy a pasta-like dish, without all the hassle of finding the perfect GF pasta in the store. I make huge batches of these noodles as my brother eats three or more helpings every time I make this Pad Thaï, and I'm sure once you try this out, your family will be doing the same. This is just as delicious the next day in a tupperware, for a yummy and exotic pack lunch that will impress all the people in the cafeteria!
Serves 4
Ingredients:
- 500g rice noodles
- 1 onion
- 1 bok choy
- 2 cloves of garlic
- 1 head of ginger
- 2 handfuls of soy beans
- 2 tbsp GF soy sauce (tamari)
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- peanuts
- red chilies
- fresh coriander
Step 1: In a large pot, boil some water with a pinch of salt. When the water is at a hard boil where the bubbles keep coming even though your stir, add your noodles and cook for 6 mins or according to packet instructions.
Step 2: Once the noodles are nearly done but slightly undercooked, take them out and plunge them in cold water.
Step 3: Chop the onion and bok choy, mince the garlic and ginger. In a large wok, heat up some oil and add the chopped ingredients.
Step 4: Sauté the ingredients until the onions are translucid, and the bok choy leaves have wilted.
Step 5: Add the sesame oil to the pan, then add the noodles with oyster sauce and soy sauce.
Step 6: Stir fry for a few minutes until for noodles are coloured by the soy sauce.
Step 7: Take off heat, add your garnishes (peanuts, coriander, chilies) and enjoy with some chopsticks!
TIP: you can add some scrambled eggs if you aren't vegan and you want your meal to have more protein!
Serves 4
Ingredients:
- 500g rice noodles
- 1 onion
- 1 bok choy
- 2 cloves of garlic
- 1 head of ginger
- 2 handfuls of soy beans
- 2 tbsp GF soy sauce (tamari)
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- peanuts
- red chilies
- fresh coriander
Step 1: In a large pot, boil some water with a pinch of salt. When the water is at a hard boil where the bubbles keep coming even though your stir, add your noodles and cook for 6 mins or according to packet instructions.
Step 2: Once the noodles are nearly done but slightly undercooked, take them out and plunge them in cold water.
Step 3: Chop the onion and bok choy, mince the garlic and ginger. In a large wok, heat up some oil and add the chopped ingredients.
Step 4: Sauté the ingredients until the onions are translucid, and the bok choy leaves have wilted.
Step 5: Add the sesame oil to the pan, then add the noodles with oyster sauce and soy sauce.
Step 6: Stir fry for a few minutes until for noodles are coloured by the soy sauce.
Step 7: Take off heat, add your garnishes (peanuts, coriander, chilies) and enjoy with some chopsticks!
TIP: you can add some scrambled eggs if you aren't vegan and you want your meal to have more protein!
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