Gluten Free Prawn Pad Thai
Gluten Free Prawn Pad Thai. Fresh and crunchy bean sprouts, ginger, and onions are mixed with flavorful shrimp and noodles, all coated in a savory sweet-and-spicy sauce and topped with crunchy peanuts. This gluten and dairy free Prawn Pad Thai is packed full of flavour with chilli and lime, is easy to make and will become appear regularly on your menu. Tofu can be substituted for shrimp in this recipe. Products and ingredient sources can change. Pantry Essentials – Shrimp Pad Thai. Make Gluten Free Prawn Pad Thai using 14 ingredients and 4 steps quickly.
Ingredients
-
20 of tiger prawns
-
1/2 of courgette
-
1 of red pepper
-
1 of red onion
-
1 tsp of garlic
-
1 tsp of fresh chopped chilli
-
1 tsp of fresh ginger
-
1 tbsp of dark soy sauce
-
to taste of Fish sauce
-
1 of lemon juice
-
1 tsp of honey
-
of Salt and pepper
-
2 bunches of soaked glass noodles
-
of Chopped peanuts and cashews
Steps
- Stir fry your veg until soft, add in your prawns and 3/4 cook.
- Add your sauce (chilli, garlic, ginger, soy, fish sauce, lemon and honey) and reduce, cooking the prawns through.
- Add your nuts and mix well. Season to taste and add your glass noodles.
- Cool for two minutes and serve. Garnish with coriander
Super easy, not as complicated as it may seem. I actually love pad Thai noodles, YUM! This is a difficult dish to recreate because the essential ingredients are contradictory to those used in a paleo diet. This gluten-free Shrimp Pad Thai gives the Thai classic dish a low-carb makeover using spiralized cucumbers and carrots for the noodles. Add the warm sauce and Pad Thai noodles and cook, stirring to combine, until the shrimp are opaque and cooked through.
