Gluten-Free Peanut Pad Thai
Title: Gluten-Free Peanut Pad Thai
Author: Britney Shawley
Recipe type: Dinner
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Serves: 4 people
Pad Thai is so supremely comforting for me. I would have to say it is one of my favorite dishes. This dish is my take on trying to save time and money and effort. Adding all ingredients to a single pan with only one other pot for noodles, really does make life in the kitchen easier.
This is a true kid-friendly meal. Ella always asks for the noodles with peanut butter. Its thick and creamy, salty and savory meal also has burst umami in there from the soya sauce and the perfect sweet from the caramelized onion and maple syrup. Its a true winner. Even though it may not be “authentic” pad thai and little vegetables in the recipe itself, it is indeed delectable. You can also warm it up the next day in the fry pan and you will have crispy edges on those noodles. Serve along side a quickly sauteed mushroom, snap pea, shredded carrots in coconut oil, fresh garlic and sea salt.
1 onion, small and evenly diced
1 tsp coconut oil
1 tsp Soya Sauce- Maggi or Tamari for caramelizing onions
4 Garlic cloves, minced (or 3 tsp ginger powder)
2 inch of ginger, pressed (or 3 tsp ginger powder)
1 – 1/2 cups Water
4 tbsp Peanut Butter (or Almond butter it just wont be peanutty)
2 tbsp Maple Syrup
1 Lime, juice
1/2 tsp Pepper
1 tsp salt
2 tbsp Soy sauce (Maggi, Tamari or Braggs)
12oz Pad Thai Rice Noodles *Half a package (blue package found in ethnic section)
For Toppings: (all are optional)
1 cup Peanuts, finely chopped
4 Green onions, thinly sliced
1. Start with frying onion in coconut oil for about 7 minutes until translucent
add 1 tsp of soya sauce to onions ( to caramelize) and stir for another 2 minutes.
2. Add garlic and ginger minced as small as possible into onions and stir until fragrant. About 2-4 minutes. At this point begin to fill a large pot with water and bring it to a boil.
3. Add Peanut butter into pan and mix into those onions, garlic and ginger. Add water slowly and start to whisk together into a sauce. Add soya sauce, maple syrup, lime, Salt & Pepper. Turn burner to low and let slightly simmer on stove. Being sure to stir often as to not burn.
4. Once water is boiling in pot, add 6 oz or half a package of the blue gluten free pad thai noodles. Let cook according to package. About 5 minutes.
5. Drain water from noodles and add a scoop or two to bowls for serving.
6. Add 2 scoops of sauce on top and mix thoroughly in each bowl to coat the noodles with the thick sauce. Add peanuts on top, sprinkle of salt, pepper, green onions and lime slice.
The pad thai noodles are rice noodles that are often found in the ethnic section of your super market. Already, they are super in expensive.
The ALL NATURAL peanut butter is on sale quite often as there are NO preservatives to keep it on the shelves long. This is perfect for us as it can be used in cooking and baking and you will most certainly use it up before the expiry date. Keep eyes open for sales, and always read ingredient labels look for no more than 1 or 2 ingredients, max. —–>
Quick Tips & Tools:
Tips: If you are making this for a larger or hungry crowd, double the sauce and use the whole pack of noodles. The sauce is thick and creamy, so be sure to add sauce by the spoonful separately to each bowl with noodles, as to not drown noodles in sauce or have too many noodles and too little sauce.
Serve along side a quick veg: sautee mushroom, snap pea, shredded carrots in coconut oil, fresh garlic and sea salt.
Use ALL NATURAL peanut butter. Meaning nothing in the ingredients list but <———— peanut butter.
You can also use Almond Butter as a healthy change.
Tools: Big pot for noodles. Big pan for sauce.
This is already a super fast dinner!! It can honestly be made under 20 minutes and the sauce doesnt even need to sit for long. Enjoy this quick meal with no thought of how to make it faster.
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