Gluten Free Pad Thai
FOR THE PAD THAI:
7 oz wide rice noodles
2 Tablespoons Chili Pepper with Garlic Oil
2 spring onions, sliced
1–2 garlic clove(s), finely sliced
1 hot red chilli, finely sliced
½ small broccoli, cut into florets
1 red pepper, finely sliced
2 carrots, shaved into ribbons with a speed peeler
¼ cup roasted & unsalted peanuts, crushed
1 handful fresh cilantro, to garnish
1 lime, to serve (optional)
FOR THE SAUCE:
5 Tablespoons Lemon Garlic Finishing Sauce
2–3 Tablespoons maple syrup, adjust to taste
Traditionally Pad Thai comes with either chicken or beef, sometimes with shrimp If you want to add more protein to the dish however, you can add tofu and stir-fry it with the other veggies.
Cook rice noodles according to the package instructions, but do not cook them fully as you’ll give them another minute or two in the wok after. Drain, stir a little bit of oil through them to prevent them from sticking together, and set aside.
Heat one Tablespoon of Chilli Pepper with Garlic Oil in a wok or a large frying pan. Once hot add spring onions, garlic and chilli, stirring constantly until fragrant. Transfer to a separate dish.
Heat up another tablespoon of Chili Pepper with Garlic Oil in the same wok / frying pan, and stir-fry broccoli, and stir for about 2 minutes. Add the red pepper and carrot ribbons, and stir-fry until cooked yet still crunchy. Transfer all vegetables to a separate dish.
Mix all the sauce ingredients together in a small bowl, and pour the sauce to the bottom of the wok / frying pan. Add in noodles and give them a good stir with the sauce. Add spring onions, chilli, garlic and stir-fried vegetables. Mix everything well and let it warm up, stirring the whole time, for a minute or two.
Serve in plates and add the crushed peanuts on top with fresh cilantro and lime if using.