Tested till perfect Gluten-Free Pad Thai
Gluten-Free Pad Thai
Photography by Jeff Coulson

Gluten-Free Pad Thai

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.

By Alison Kent and The Test Kitchen

Source: Canadian Living Magazine: May 2011

Recipe4 out of 5 based on 27 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 25 minutes
  • Portion size 4 to 6 servings

Ingredients

  • 1/2 pkg (454 g pkg) 1/2pkg (454 g pkg)wide rice stick noodles, (about 1/4-inch/5 mm wide)
  • 1/3 cup 1/3cupketchup
  • 1/3 cup 1/3cupsodium-reduced chicken broth
  • 1/4 cup 1/4cupfish sauce
  • 3 tbsp 3tbsplime juice
  • 2 tsp 2tspgranulated sugar
  • 1 tsp 1tspAsian chili sauce, (such as sriracha)
  • 1/4 cup 1/4cupvegetable oil
  • 2 2eggeggs, lightly beaten
  • 225 g 225gfrozen large shrimp, thawed, peeled and deveined
  • 280 g 280gboneless skinless chicken breastboneless skinless chicken breasts, thinly sliced
  • 4 4shallotshallots, or 1 onion, thinly sliced
  • 4 4cloves garlic, minced
  • 1 1sweet red peppersweet red peppers, thinly sliced
  • 2 tsp 2tspminced fresh ginger
  • 170 g 170gmedium-firm tofu, drained and cubed
  • 3 cups 3cupsbean sprouts
  • 3 3green oniongreen onions, sliced
  • 1/4 cup 1/4cupchopped unsalted peanutunsalted peanuts, roasted
  • 1/2 cup 1/2cupfresh cilantro leaves
  • lime wedges
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Preparation

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

Meanwhile, in small bowl, whisk together ketchup, 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.

Add 1 tsbp of the remaining oil to wok; heat 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.

Nutritional Information per each of 6 servings: about

cal 453 pro 28g total fat 17g sat. fat 3g
carb 47g fibre 3g chol 133mg sodium 1,241mg
potassium 555mg

RDI%

calcium 11 iron 20 vit A 16 vit C 73
folate 31
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