Friday, January 18, 2013

Gluten-free Pad Thai

We enjoy going to a Thai restaurant...especially since they use rice noodles and there are several gluten-free choices.  I love choosing Pad Thai.  I am excited to share my gluten-free Pad Thai recipe with you.  Enjoy!

Pad Thai

2 boneless, skinless chicken breasts
2 tablespoons canola oil
1 pkg. Tinkyada Fettuccine Noodles
1/3 cup fish sauce
1/3 cup brown sugar
½ tablespoon sesame or peanut oil
1 tablespoon soy sauce
Juice of one lime
¼ teaspoon red pepper flakes
2 eggs, lightly beaten
1 teaspoon minced garlic clove
1 cup cooked shrimp
2 cups fresh bean sprouts
½ cup dry-roasted peanuts, chopped
1 cup cilantro leaves

Slice chicken into cubes while slightly frozen.  Fry chicken in canola oil.  Prepare noodles according to package directions.  Combine fish sauce, brown sugar, sesame or peanut oil, soy sauce, lime juice, and red pepper flakes in a small bowl.  Remove chicken from frying pan when fully cooked.  Beat eggs and scramble eggs in frying pan.  Add garlic and shrimp and sauté for several minutes.  Add cooked noodles, chicken, and sauce mixture.  Before serving, stir in peanuts and cilantro.

Serves 6-8

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