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Pad Thai Gluten Free

Pad Thai is probably one of the best known Thai dishes after green and red curries. It is really quick to make and really healthy.

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.



Allergens : Gluten & Lactose Free

Chicken Breasts – 2 or 4 if not using prawns

King Prawns – 12 or 24 if not using chicken

Thai Glass Noodles – 400g

Fresh Coriander Leaves – Handful

Tamarind Paste – 3 tsp

1 Lime – Zest and 1 tbsp juice

Garlic Cloves – 3

Red Chilli – 1/2 use more or less depending on how spicey you like it

4 spring onions

Eggs – 2

Brown sugar – 1 tbsp

Salted Peanuts – 30-40g

Beansprouts – 100g

Water – 25ml

Fish Sauce – 3 tsp



Getting Ready.

You will need – 1 Wok, 1 sharp knife, 1 large bowl or casserole dish to soak the noodles in, 1 wooden spoon


Soak the noodles in cold water for 1 hour until you can bend them in two without breaking.


It is really important that you get all the ingredients ready before you start cooking. You want them to hand so you can quickly add them.


Break the eggs into a cup and beat well then set to one side.


Add the finely chopped garlic, chilli, lime zest and chopped coriander (keep a little back to garnish) to a bowl and set to one side. You can pound them in a mortar and pestle but I don’t.


Chop the chicken into small pieces and also set to one side.


Slice the spring onions into 1 inch pieces


Coarsely chop the salted peanuts


Heat the oil in the wok then add all the ingredients from steps 5 and 6. Cook for about 1 minute stirring all the time then after the prawns.


Drain the noodles and add them along with 25ml of water and brown sugar. Add the spring onions and cook for 3 minutes.


Using the wooden spoon move them to one side of the wok then add the egg to the other side and mix until it resembles scrambled egg then mix into the noodles.


Add the lime juice, fish sauce and tamarind paste and mix again. Add half the chopped peanuts and mix some more.


Taste, if happy place into a large bowl or portion onto plates.


Sprinkle the remaining chopped coriander and salted peanuts over the top and serve.

    • Margaret
    • 13th April 2017

    Sorry can’t seem to see where you add chicken/ prawns or are they pre cooked. First message I sent has wrong email address

    1. It explains it all in step 9.
      Always use raw ingredients unless I stated otherwise.

    • Rebecca
    • 16th May 2017

    Lovely recipe but fyi the spring onions aren’t in the recipe list

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