The Gluten Free Lifesaver Flavourful and Vibrant 10-minute Pad Thai – Fast Food For The Soul!
I’m in absolute LOVE with Pad Thai at the moment. I straight out crave it! Forget takeaway; pad thai has become my go-to for lazy movie nights in. It’s fresh, healthy, full of flavour and colour, and with my 10-minute recipe it’s also quick and easy!
When I have an evening to myself, I just about rush to the shop for ingredients, cook up a storm, and sink into the sofa with an over-sized plate of delicious, hot pad thai. Mmm…
Pad Thai to me is just a plate of all things good. There’s prawns, egg, peanuts, mango.. and the sauce. Oh, that sauce!!
Making pad thai can be more or less intricate, but it doesn’t have to be a big and elaborate display of culinary art in order to taste absolutely amazing!
Here’s my 10-minute super duper tasty “put-your-feet-up-and-enjoy” pad thai recipe:
You’ll need:
- 300 gram pack flat rice noodles
- 3 tsp tamarind concentrate
- 3 tsp fish sauce
- 3 tsp white sugar
- 3 tbsp neutral oil
- 2 garlic cloves
- 2 spring onions
- 1 egg, beaten
- 100 grams fresh bean sprouts
- 1/4 cup green peas
- 1/4 cup roasted peanuts (not salted) -I buy plain peanuts, and roast them in a dry pan.
- 1/2 cup fresh prawns
- 1 lime in wedges
- half a mango in strips
Method:
- Firstly prepare the rice noodles as directed on the pack, then set them aside.
- Mix the tamarind concentrate, 1 tbsp oil, sugar and fish sauce in a small bowl.
- Slice the spring onions into thin 2 cm long strips, and peel and finely chop the garlic. Heat a wok with 2 tbsp of oil, and toss the garlic and spring onion in the hot oil for less than a
minute. Keep the veggies moving in the pan by tossing the pan or stirring with a wooden spatula. - Pour the beaten egg over the veggies and stir until it is cooked through and mixed in evenly.
- Add the prawns, peas and the bean sprouts to the wok, and keep tossing to move everything around evenly.
- Lastly add the cooked noodles and the sauce, and toss well.
- Crush or chop the roasted peanuts
- Take off the heat once the prawns are cooked, and serve with sliced mango, a drizzle of lime, and crushed peanuts over top.
Did you try this recipe? If so, I’d love to hear from you! Take a picture of your meal, and get featured on the blog! 🙂
This recipe sounds divine! I added a few ingredients to my list so I can give this a try!! I love pad thai, too!!!! A lot!!
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Thanks! 🙂 I’m such a big fan, I never seem to tire of it. It’s just too tasty!!
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I absolutely love pad Thai. I tried at home once but I think my wok wasn’t hot enough and it ended up a bit gummy. You’ve inspired me to give it a shot again!
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Thanks Nicola 🙂 I find this recipe makes it a bit easier to get it right. In fact, my husband made it for dinner today! He normally doesn’t want to bother with pad thai, as he thinks it’s too much of a “juggle” -but he absolutely nailed it! In fact, he has no excuse from now on ha 😀
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I’m confused as to why is this listed under vegan/vegetarian? It most definitely is not.
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Hi Mary, Thank you for a valid question! As you can see in the descriptions for my categories, I bundle up related categories under one. I don’t have enough of some recipe types to have separate categories for them. As I’m sure you know, there are many different types of vegetarianism, such as lacto, lacto-ovo, pesco and pollo vegetariansim. All, including vegan, are included in this bracket, and this recipe suits lacto-ovo and pesco vegetarians. I hope that clears it up for you, and thank you for your comment! -Kristine 🙂
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