Gluten-Free Pad Thai

Gluten-Free Pad Thai 2014 image Author: Canadian Living Credits: Gluten-Free Pad Thai 2014 image

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.

  • Portion size 6 servings

Ingredients

  • 1/2 pkg (454 g pkg) wide rice stick noodles (about 1/4-inch/5 mm wide)
  • 1/3 cup ketchup
  • 1/3 cup sodium-reduced chicken broth
  • 1/4 cup fish sauce
  • 3 tablespoons lime juice
  • 2 teaspoons granulated sugar
  • 1 teaspoon Asian chili sauce (such as sriracha)
  • 1/4 cup vegetable oil
  • 2 eggs lightly beaten
  • 225 g frozen large shrimp thawed, peeled and deveined
  • 280 g boneless skinless chicken breasts thinly sliced
  • 4 shallots or 1 onion, thinly sliced
  • 4 cloves garlic minced
  • 1 sweet red pepper thinly sliced
  • 2 teaspoons minced fresh ginger
  • 170 g medium-firm tofu drained and cubed
  • 3 cups bean sprouts
  • 3 green onions sliced
  • 1/4 cup chopped unsalted peanut roasted
  • 1/2 cup fresh cilantro leaves
  • lime wedges

Method

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 facts per each of 6 servings: about

  • Sodium 1241 mg
  • Protein 28 g
  • Calories 453.0
  • Total fat 17 g
  • Potassium 555 mg
  • Cholesterol 133 mg
  • Saturated fat 3 g
  • Total carbohydrate 47 g

%RDI

  • Iron 20.0
  • Fibre 0.0
  • Folate 31.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 73.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Gluten-Free Pad Thai

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