Pad Thai Gluten Free
It is easy to mess it up so the timing is really important. You should get all the ingredients ready before you start cooking or you will end up with a plate of mush and noodles that have stuck together. Once you take your time and read the recipe in full before you start you will easily master it.
The noodles can be hard to find. Some supermarkets do them, I got mine in Supervalu Clonakilty, the best place to look is in Asian stores. You can use egg noodles but the dish won’t be the same at all nor will it be gluten free.
Look for Glass noodles, they are low fat and gluten free so really healthy. I hear a lot of chefs telling people to soak them in boiling water first. This is totally wrong and will leave you with overcooked mushy noodles. They should have a nice bite to them and they should not stick together so it is best to soak them in cold water for about an hour before cooking them.
I made this with chicken and prawn, you can choose to make them with one or the other if you prefer.
You can get Tamarind in most Asian stores and it is fairly cheap. If you buy it in Tesco like I did, then expect to pay a whole lot more for it.
You will need – 1 Wok, 1 sharp knife, 1 large bowl or casserole dish to soak the noodles in, 1 wooden spoon
Sorry can’t seem to see where you add chicken/ prawns or are they pre cooked. First message I sent has wrong email address
It explains it all in step 9.
Always use raw ingredients unless I stated otherwise.
Lovely recipe but fyi the spring onions aren’t in the recipe list