The other night I had to make a meal fast, so what did I do? I tried a recipe that I had never made before! The bf was nervous, but this recipe from Thai Kitchen was so easy that I was done in 20 minutes! This pad thai was flavourful and made a great snack of leftovers which we ate on Sunday. So good, next time I’m going to double the recipe.
Ironically, since I don’t have any leftovers to eat for lunch today (Monday), I’m trying this Thai Kitchen pad thai “take out” box which is — you guessed it — gluten free. I picked it up at the same time I shopped for the ingredients below and couldn’t believe I found a ready to heat and eat, shelf stable gluten free meal — hallelujah!
PS Thai Kitchen has a great list of all their gluten free products (as well as all the other common allergens) here, and they even have a gluten free thai recipe collection. I look forward to working my way through them!
Easy Pad Thai
From Thai Kitchen (original recipe here). Slightly modified.
- 1 bag of rice noodles (I used Thai Kitchen Stir-Fry Rice Noodles)
- 3 Tbs. evoo
- 1 egg, lightly beaten
- 2 Tbs of fish sauce
- 1⁄2 jar (4 oz.) Thai Kitchen Pad Thai Sauce (I didn’t have this so I used ½ jar of the Thai Kitchen Spicy Peanut Sauce — yum!
- 1 package of firm tofu, strained and cut into 1⁄2″ cubes
- 1 cup bean sprouts
- 1⁄4 cup unsalted peanuts, crushed
- Optional: 1 cup of sliced chicken, prawns or vegetables (I used chicken)
- Optional garnish: sprigs of fresh cilantro, lime wedges, and chilies
Bring 2 cups of water to a boil (or use very hot tap water). Turn off heat and immerse rice noodles in hot water for 3-5 minutes until noodles are soft, cooked through but still firm and al dente, not mushy. (Check firmness frequently, as you would regular pasta.) Rinse with cold water for 30 seconds. Drain well and set aside.
Heat 1 Tbsp. vegetable oil in a wok or frying pan. Add egg and fry until scrambled. Remove and set aside. Heat 2 Tbsp. vegetable oil in a wok or frying pan. Add sliced chicken, prawns, or vegetables (if using). Stir-fry for 1 minute. Add noodles, pad thai sauce and tofu. Stir-fry for 3-5 minutes or until all ingredients are well cooked. Add bean sprouts, peanuts and scrambled egg. Mix well to combine. Serve immediately with sprigs of cilantro, lime wedges, and fresh chilies.