Quick & Easy Pad Thai with Shrimp (gluten-free)
"You'll find this recipe easier than traditional Pad Thai recipes, and yet the taste is all there. Many of you are discovering that tamaraind paste - a traditional ingredient in pad thai - is difficult to find. But I have learned in my travels that originally pad thai was made without tamarind (it didn't become part of the standard recipe until much later), hence this recipe made with lime juice instead of tamarind. This simple swap makes the pad Thai sauce easy to put together, and so much better than bottled or packaged pad Thai sauces, which can never give you the same taste as fresh. I hope you enjoy this recipe...."
INGREDIENTS
•
8 oz. Pad Thai rice noodles, or enough for 2 people
•
12-15 small to medium raw shrimp, shells removed
•
1 Tbsp. soy sauce (use wheat-free for gluten-free diets)
•
3-4 cloves garlic, minced
•
1 tsp. grated ginger
•
1 egg
•
2-3 cups bean sprouts
•
2-3 green onions, sliced
•
handful fresh coriander/cilantro
•
1/3 cup dry roasted unsalted peanuts, chopped
•
2-3 Tbsp. vegetable oil
•
PAD THAI SAUCE:
•
1/3 cup chicken stock
•
3 Tbsp. vinegar
•
1 Tbsp. lime juice
•
3-4 Tbsp. brown sugar
•
2 Tbsp. fish sauce
•
1 Tbsp. soy sauce (use wheat-free for gluten-free diets)
•
1/4 to 1/2 tsp. cayenne pepper, to taste
•
1/8 tsp. white pepper
ADVERTISEMENT