Phenomenal Gluten Free Pad Thai | Cook with Luke

fish sauce

🥗Healthier: soy sauce

💰Cheaper: Worcestershire sauce

Soy sauce is easier to find and offers a similar umami flavor.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles lower carbs while spaghetti is a budget-friendly alternative.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds provide a nut-free option, while cashews are often less expensive.

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is leaner, and tofu is a cost-effective protein source.

Get started on your Pad Thai sauce by whisking the ingredients in a bowl until well combined and smooth.

For your Pad Thai base, heat a large, deep fry pan or wok over medium heat and add the extra virgin olive oil. Add the garlic and ginger, and cook stirring for 2-3 minutes until softened and aromatic.

Add in the white parts of the spring onion and the chilli paste and continue to cook, stirring, for 1-2 minutes or until the onions have softened. Add the diced chicken to the pan and cook for 5-6 minutes, browning all sides, and tossing through the flavours.

While your chicken cooks through, it's a good time to whisk your eggs and drain and prepare your rice noodles by soaking them in hot water for 10 minutes.

Once your chicken is cooked through, remove it from the pan onto a plate next to the stove. Add the noodles to the pan and cook for 5 minutes or until firm. Once cooked, pour the beaten egg into the noodles and toss in the pan, stir-frying for 2-3 minutes until the eggs are scrambled.

Add the chicken and Pad Thai sauce to the pan and continue to cook, tossing and turning for 1-2 minutes until well combined and all over flavour coverage.

Serve on a large sharing platter with green onion slices, toasted peanuts, fresh coriander, bean sprouts, and some lime cheeks to squeeze and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens