The flavours of Pad Thai

The flavours of Pad Thai. Gluten, sugar, and soy free

The flavours of Pad Thai. Gluten, sugar, and soy free


When I was pregnant, I worked near a Wagamama’s restaurant (Japanese and asian food). On particularly rigorous days it was a treat to pop there for lunch. My favourite on the menu was the Pad Thai. Salty, sweet, chilli, lime-y, ginger-y sesame oil flavours with soft stir fried vegetables, fried egg, chicken and the distinctive sweetness of the chopped spring onion garnish.

Delicious!

I’m not eating noodles or peanuts now, or using soy sauce, but I decided to try and recreate the flavours with cauliflower rice yesterday and it was a triumph.

I know in the photograph it doesn’t look too inviting (I’m not sure how cauliflower rice can look like anything other than a mush!), so you’ll just have to believe me that it was delicious! I used strips of cooked beef because its what I had but you can use chicken, prawns or shrimps as you prefer.

When I had finished eating, the coconut aminos that I had ordered arrived. So I made a dip that would work well if you had fried chicken or prawns as a side with this.

The garnish is stir fried slices of courgette (zuccini) and sliced spring onion and it made the dish.

The flavours of Pad Thai

Ingredients:

  • 1 cauliflower, shredded (I grated it but you can blitz in a food processor)
  • 1 while onion, or 3 shallots, finely chopped
  • 1.5 inch ginger, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 tbs olive oil
  • 1 tbs sesame oil
  • 1 egg
  • 0.5 courgette (zucchini), chopped
  • 0.5 courgette (zucchini), Sliced into thin strips (I used a mandolin) dried on kitchen paper
  • 3 cooked Beef slices, chopped into strips
  • 3 spring onions, finely sliced
  • small handful of bean sprouts
  • handful of chopped fresh coriander
  • 1 tsp dried chilli flakes (fresh chilli finely chopped if you prefer)
  • salt and  and freshly ground pepper to taste
  • Juice of 1 lime

For the dip:

  • Juice of  1 lime
  • 1 tbs sesame oil
  • 1 tsp sweetener
  • 1 tbs coconut aminos (use soy sauce if you eat it)

Directions:

  1. Steam the grated cauliflower until soft or cook in a microwave for 3 minutes (Should be soft and sweetened)
  2. Strain the cauliflower in a cheese cloth to remove excess water and season with salt and pepper
  3. Heat half the oil in a wok over a medium heat and fry the onions until softened
  4. Add the beef, chopped courgette, ginger and garlic, salt, pepper and chilli flakes and fry until soft and browned (I wanted the vegetables slightly caramelised to bring some sweetness)
  5. Add the bean sprouts, and some of the spring onions and fry for a couple more minutes
  6. Move over to one side of the wok and fry the egg on the other side, stirring until it is cooked, and then mix in with the beef and vegetables.
  7. Decant onto a plate
  8. Add the rest of the oil to the wok (add coconut aminos if you want) and stir fry the cauliflower rice until browned
  9. And the cooked beef and vegetables, and the coriander, squeeze over the lime and toss together till all warmed through
  10. Serve, topped with garnish and with lime wedges

For the garnish:

Stir fry the courgette slices and the rest of the spring onion with a sprinkle of salt and a little oil over a high heat for 1-2 minutes

(Crushed toasted peanuts can also be sprinkled over)

For the dip:

Gently warm the lime juice and sweetener until the sweetener is dissolved (I used xylitol which needs a little help dissolving)

Leave to cool and then add to the sesame oil and coconut aminos

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3 comments on “The flavours of Pad Thai

  1. Pingback: Mushroom Pad Thai | Tabasco & Thyme

  2. Pingback: Searching for the Twin Cities best Pad Thai on Friday, made my husband a very happy guy! « Dinner Date

  3. Pingback: Sweet Sesame Chicken and Cauliflower Rice Stir-fry (Gluten, soy and sugar free) | Tolu's Kitchen

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