The day to day meal preparations can sometimes become boring for your taste buds. This Pad Thai is definitely not boring, and suited to fit my cravings and maybe yours, for a spicy comfort food.
This is one of my family’s favorite noodle dishes and pair well with the carrots and spices in this dish. The sauce is important to get right, because that is what gives this dish the wonderful flavors. I prefer using my non-stick wok for this dish, but if you do not have a wok, just use a large nonstick skillet.
For the health side of this recipe, fresh ginger root is good for the body and has a plethora of health benefits such as reducing inflammation in the body. See link here for more information on ginger http://www.medicalnewstoday.com/articles/265990.php . Ginger root is not that expensive and can be kept in the freezer, and grated while frozen.
Gluten Free Pad Thai
|Prep time||15 minutes|
|Cook time||15 minutes|
|Total time||30 minutes|
|Dietary||Casein Free, Dairy Free, Gluten Free, Vegan, Vegetarian|
|Meal type||Lunch, Side Dish|
|By author||Melissa Belser|
- 1 cup baby carrots (thinly sliced)
- 6 Medium green onions (roots removed and washed)
- 1/2 cup non-roasted peanuts (finely chopped)
- 1/4 cup cilantro (chopped)
- 2 teaspoons minced Chinese ginger root
- 3 Cloves minced garlic
- 1 Tablespoon sriracha sauce
- 2 Tablespoons sesame oil
- 3 Tablespoons wheat free soy sauce
- 3 Tablespoons brown sugar
- 1 Tablespoon fish sauce (used Thai brand)
- 8 Ounces chicken or vegetable broth
- 1 (16 ounce) pkg. oriental style rice noodles (GF brand such as Three Ladies)
- 1 can sliced water chestnuts
- 2 Large eggs (optional)
It is very important to not overcook the rice noodles. This can result in a mushy texture.
Some major grocery store do carry the sesame oil, sriracha sauce, and rice noodles. I prefer to buy in bulk when I visit my local Asian store because of substantial savings and the variety of products to choose from.