Pad-Thai and Peanut Free
Pad-Thai and Peanut Free
Everyone knows that with a peanut allergy it is difficult to find a peanut free Pad-Thai recipe. Most of the time we just omit the peanuts. Here is one good recipe for Pad-Thai that you can use.
Ingredients
- 8 oz (250 g) flat rice noodles
- (about 1/4-inch/5-mm wide) Sauce
- 3 tbsp (45 mL) sugar
- 3 tbsp (45 mL) fish sauce 1/4 cup (50 mL) lime juice
- 2 tbsp (25 mL) seasoned rice wine vinegar (or 2 tbsp tamarind concentrate)
- 1 tbsp (15 mL) ketchup (omit if using tamarind) 1 tsp (5 mL) sambal oelek
- 1/4 cup (50 mL) chicken stock or water
- 1/4 cup (50 mL) vegetable oil 2 tbsp (25 mL) chopped shallots or red onion
- 1 tbsp (15 mL) chopped garlic 8 oz (250 g) chicken breasts, cut into 1/4-inch (5-mm) thick slices
- 1 large bunch green onions, cut on the diagonal into 1-inch
- (2.5-cm) lengths 3 cups (750 mL) bean sprouts Garnish
- 1/2 cup (125 mL) cilantro sprigs 4 lime wedges 2 tbsp (25 mL) flaxseeds (optional)
Instructions
- Directions Soak rice noodles in very hot water for about 20 minutes. They should be pliable and able to drape over your hand but still have a little texture. They will soften more in the wok. Drain noodles and rinse well with cold water. Reserve. Combine sugar, fish sauce, lime juice, seasoned rice vinegar, ketchup, sambal oelek and stock and set aside. Heat oil in a wok or skillet over high heat. Add shallots and garlic and stir-fry for 30 seconds. Add chicken and stir-fry for 2 minutes or until almost cooked through. Add noodles and toss to combine. Add sauce, toss again, and add green onions and half of bean sprouts or all of bok choy. Cook for 2 minutes or until noodles are soft. Sprinkle pad thai with remaining bean sprouts and cilantro and garnish with lime wedges. Sprinkle with flaxseeds and serve immediately.
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: Thai
Recipe by on.
Microformatting by hRecipe.
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