sweet savoury sauce!
Please modify recipes
to work for your diet.
Gluten & Dairy Free
This delicious pasta dish has the choice of two homemade sauces!
200g (1/2 package) rice noodles
1-2 pieces of cooked chicken ( or shrimp, tofu or meat alternative of your choice)
1 tbsp sesame oil
Choose your favourite vegetables:
1/2 cup carrots grated or chopped
1 red pepper, chopped
3 green onion or chives, chopped
3 cups spinach
Pad Thai Peanut Sauce:
1/3 cup nut butter (peanut butter or almond butter)
2 tbsp maple syrup
2 tbsp fresh lime juice
2 tbsp gluten-free tamari
1/2 tsp ground ginger
1/4 cup water (to thin)
Peanut Free Sauce:
1/3 cup olive oil
2 tbsp sesame seed oil
2 tbsp gluten-free soya sauce
2 tbsp white vinegar
2 tbsp water
1 tbsp honey
1/4 tsp ground ginger
Juice 1/2 lime
Juice 1/2 lemon
1 clove garlic, peeled and minced (optional)
1/4 cup cashews or peanuts
1/4 cup red cabbage, grated
Sprinkle of freshly chopped parsley or cilantro
1) Cook chicken for 20 minutes, until cooked.
2) Put sauce ingredients into a cup blender. Once the sauce is mixed, use a spoon to drizzle a little bit of dressing on the cooked chicken.
3) Put 1 tbsp of sesame oil in a large frying pan. Lightly sauté vegetables, of your choice, for 3-5 minutes.
4) At the same time bring a pot of water to a boil and add rice noodles, boil for about 3 minutes. Remove noodles from water and sauté them in vegetables for a couple of minutes. Stir sauce into vegetable and pasta, add cooked chicken.
Serve Pad Thai in a bowl or on a plate. Top with chives, cilantro and/or cashews or peanuts.
Serve warm. Enjoy!
Ready in about 40 minutes!