Gluten-Free Pad Thai

By Alison Kent and The Test Kitchen

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Gluten-Free Pad ThaiAlways check packaged food labels for gluten, including ketchup (Heinz is gluten-free), sriracha, fish sauce and broth (homemade stock is best – and safest). It's best to steer clear of dry-roasted peanuts for the same reason. To toast nuts, toast in dry skillet over medium heat, shaking pan often, until fragrant and golden, about 4 minutes.3 user reviews.

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Gluten-Free Pad Thai
Photography by Jodi Pudge

This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	340340 cal
pro	21 g21g pro
total fat	13 g13g total fat
sat. fat	2 g2g sat. fat
carb	35 g35g carb
fibre	2 g2g fibre
chol	100 mg100mg chol
sodium	931 mg931mg sodium
potassium	416 mg416mg potassium
% RDI:	-
calcium	88 calcium
iron	1515 iron
vit A	1212 vit A
vit C	5555 vit C
folate	2323 folate

Always check packaged food labels for gluten, including ketchup (Heinz is gluten-free), sriracha, fish sauce and broth (homemade stock is best – and safest). It's best to steer clear of dry-roasted peanuts for the same reason. To toast nuts, toast in dry skillet over medium heat, shaking pan often, until fragrant and golden, about 4 minutes.

Ingredients

1/2 pkg (454 g pkg) wide rice stick noodles 1/2 1/2pkg (454 g pkg) pkg (454 g pkg)wide rice stick noodles
1/3 cup ketchup 1/3 1/3cup cupketchup
1/3 cup sodium-reduced chicken broth 1/3 1/3cup cupsodium-reduced chicken broth
1/4 cup fish sauce 1/4 1/4cup cupfish sauce
3 tbsp lime juice 3 3tbsp tbsplime juice
2 tsp granulated sugar 2 2tsp tspgranulated sugar
1 tsp Asian chili sauce 1 1tsp tspAsian chili sauce or hot pepper sauce
1/4 cup vegetabIe oil 1/4 1/4cup cupvegetabIe oil or peanut oil
2 eggs , lightly beaten2 2eggeggs, lightly beaten
8 oz frozen large shrimp , thawed, peeled and deveined8 8oz ozfrozen large shrimp, thawed, peeled and deveined
10 oz boneless skinless chicken breasts , thinly sliced10 10oz ozboneless skinless chicken breastboneless skinless chicken breasts, thinly sliced
4 shallots , thinly sliced4 4shallotshallots, thinly sliced
4 cloves garlic , minced4 4cloves garlic, minced
1 sweet red pepper , thinly sliced1 1sweet red peppersweet red peppers, thinly sliced
2 tsp minced fresh ginger 2 2tsp tspminced fresh ginger
6 oz medium-firm tofu , cubed6 6oz ozmedium-firm tofu, cubed
3 cups bean sprouts 3 3cups cupsbean sprouts
3 green onions , sliced3 3green oniongreen onions, sliced
1/4 cup chopped unsalted peanuts , toasted1/4 1/4cup cupchopped unsalted peanutunsalted peanuts, toasted
1/2 cup fresh cilantro leaves 1/2 1/2cup cupfresh cilantro leaves
Lime wedges Lime wedges

Preparation

In large bowl, soak noodles in warm water for 15 minutes; drain and set aside.

Meanwhile, in small bowl, whisk together ketchup, chicken broth, fish sauce, lime juice, sugar and chili sauce; set aside.

In wok or large skillet, heat 1 tbsp of the oil over medium-high heat; cook eggs, stirring occasionally, until scrambled and set, about 30 seconds. Transfer to separate bowl.

Wipe out wok. Add 1 tbsp of the remaining oil and heat over high heat; stir-fry shrimp until pink, about 1 minute. Transfer to plate.

Heat 1 tbsp of the remaining oil in wok over high heat; stir-fry chicken until browned and no longer pink inside, about 1 minute. Add to shrimp.

Heat remaining oil in wok over high heat; cook shallots, garlic, red pepper and ginger until softened, about 2 minutes.

Stir in ketchup mixture and noodles. Return shrimp mixture to pan; cook, stirring to coat, until noodles are tender, about 3 minutes.

Return scrambled eggs to pan along with tofu, bean sprouts and green onions; heat through just until sprouts begin to wilt, about 1 minute. Serve garnished with peanuts, cilantro and lime wedges.

Source : Canadian Living Magazine: May 2011