Phad Thai!
Phad Thai for trubbleclef
Taken from the Coeliac Society of Australia Inc.'s Wheat and Gluten Free, Fortiori Publishing, 2005.
I made this recipe the other night, and it was pretty tasty! I didn't have most some of the ingredients on hand, so I made some substitutions. I'll have to try it with the proper ingredients sometime in the future.
This recipe is completely gluten free, meat free and dairy free. To make it nut free, simply leave out the peanuts, to make it egg free, leave out the eggs. Simple.
Ingredients
* 200 g [6 1/2 oz] rice stick noodles
* 5 ml [2 teaspoons] olive oil
* 300 g [10 oz] firm tofu, cut into thin sticks
* 2 spring onions [scallions], sliced - (I didn't have any spring onions, so I used a medium brown onion instead.)
* 1 medium carrot, sliced
* 2 medium zucchini [courgettes], sliced
* 40 ml [2 Australian tablespoons, 2 2/3 tablespoons everywhere else] water
* 40 ml [2 Australian tablespoons, 2 2/3 tablespoons everywhere else] snipped fresh garlic chives - (I didn't have garlic chives. I used fresh regular chives from my herb pots outside, and about 1/2 teaspoon minced garlic.)
* 2 eggs, lightly beaten
* 1/4 cup [60 ml, 2 fl oz] fish sauce - (Didn't have any fish sauce either! I used a gluten free soy sauce. We tend to use Fountain Soy Sauce or Pure Harvest Tamari.)
* 1/3 cup [80 ml, 2 2/3 fl oz] gluten free sweet chilli sauce - (I've not yet found a sweet chilli sauce that wasn't gluten free, but oh well. We just use whatever generic brand is cheapest.)
* 1/4 cup [60 ml, 2 fl oz] gluten free tomato sauce - (For the Americans, that's ketchup.)
* 40 ml [2 Australian tablespoons, 2 2/3 tablespoons everywhere else] lime juice - (I didn't have lime juice, so I used lemon juice.)
* 1 cup [90 g, 3 oz] bean sprouts - (I didn't have any of these either. I left them out altogether.)
* 40 ml [2 Australian tablespoons, 2 2/3 tablespoons everywhere else] chopped fresh coriander (cilantro) - (Didn't have any. I used fresh flat-leafed Italian parsley from my herb pots outside.)
* 40 ml [2 Australian tablespoons, 2 2/3 tablespoons everywhere else] chopped dry-roasted peanuts - (I used salted roasted peanuts.)
Method
1. Cover the rice noodles with boiling water and set aside for 10 minutes or until soft. Drain well.
2. Heat the oil in a wok over high heat. Add the tofu and cook until golden. Add the vegetables and water and stir fry for 3 minutes. Push the mixture to one side.
3. Add the chives and eggs and stir until scrambled.
4. Add the noodles, sauces and lime juice to the wok and stir fry until heated through. Remove from the heat and toss through the bean sprouts, coriander and peanuts.
Serves 4-6.
My Notes
* Okay, so I substituted almost every ingredient in this recipe. But it still tasted pretty good, and the method still worked. That's the beauty of stir fries. Whether this still classes as a Phad Thai though... well, I'll leave that for you to decide.
* Make sure you use a deep pan or wok to cook this one. I didn't want to go to the hassle of getting out my wok, and used my shallow iron frying pan. Boy, was I stirring gingerly when I added all those vegetables, and adding the noodles doubled the volume again! I was lucky not to end up with vegetables all over my kitchen. So, use something bigger than you think you'll need to cook it in. Stir fries are supposed to be stirred vigorously, after all, not delicately turned (as I was, by the end, when faced with impending noodle avalanche all over my stove).
* I don't like eggs. So, I cooked the egg and chives in a small saucepan, and added it to Emma's bowl at the end, so that she didn't miss out.
* 'Spring onion' or 'scallion' is a loose term, the meaning of which meaning varies depending on which country or even which city you're in. I think for this recipe, they mean THIS SIZE rather than THESE, which I would call shallots. Two shallots just wouldn't go far, since they're just glorified chives.
Taken from the Coeliac Society of Australia Inc.'s Wheat and Gluten Free, Fortiori Publishing, 2005.
I made this recipe the other night, and it was pretty tasty! I didn't have most some of the ingredients on hand, so I made some substitutions. I'll have to try it with the proper ingredients sometime in the future.
This recipe is completely gluten free, meat free and dairy free. To make it nut free, simply leave out the peanuts, to make it egg free, leave out the eggs. Simple.
Ingredients
* 200 g [6 1/2 oz] rice stick noodles
* 5 ml [2 teaspoons] olive oil
* 300 g [10 oz] firm tofu, cut into thin sticks
* 2 spring onions [scallions], sliced - (I didn't have any spring onions, so I used a medium brown onion instead.)
* 1 medium carrot, sliced
* 2 medium zucchini [courgettes], sliced
* 40 ml [2 Australian tablespoons, 2 2/3 tablespoons everywhere else] water
* 40 ml [2 Australian tablespoons, 2 2/3 tablespoons everywhere else] snipped fresh garlic chives - (I didn't have garlic chives. I used fresh regular chives from my herb pots outside, and about 1/2 teaspoon minced garlic.)
* 2 eggs, lightly beaten
* 1/4 cup [60 ml, 2 fl oz] fish sauce - (Didn't have any fish sauce either! I used a gluten free soy sauce. We tend to use Fountain Soy Sauce or Pure Harvest Tamari.)
* 1/3 cup [80 ml, 2 2/3 fl oz] gluten free sweet chilli sauce - (I've not yet found a sweet chilli sauce that wasn't gluten free, but oh well. We just use whatever generic brand is cheapest.)
* 1/4 cup [60 ml, 2 fl oz] gluten free tomato sauce - (For the Americans, that's ketchup.)
* 40 ml [2 Australian tablespoons, 2 2/3 tablespoons everywhere else] lime juice - (I didn't have lime juice, so I used lemon juice.)
* 1 cup [90 g, 3 oz] bean sprouts - (I didn't have any of these either. I left them out altogether.)
* 40 ml [2 Australian tablespoons, 2 2/3 tablespoons everywhere else] chopped fresh coriander (cilantro) - (Didn't have any. I used fresh flat-leafed Italian parsley from my herb pots outside.)
* 40 ml [2 Australian tablespoons, 2 2/3 tablespoons everywhere else] chopped dry-roasted peanuts - (I used salted roasted peanuts.)
Method
1. Cover the rice noodles with boiling water and set aside for 10 minutes or until soft. Drain well.
2. Heat the oil in a wok over high heat. Add the tofu and cook until golden. Add the vegetables and water and stir fry for 3 minutes. Push the mixture to one side.
3. Add the chives and eggs and stir until scrambled.
4. Add the noodles, sauces and lime juice to the wok and stir fry until heated through. Remove from the heat and toss through the bean sprouts, coriander and peanuts.
Serves 4-6.
My Notes
* Okay, so I substituted almost every ingredient in this recipe. But it still tasted pretty good, and the method still worked. That's the beauty of stir fries. Whether this still classes as a Phad Thai though... well, I'll leave that for you to decide.
* Make sure you use a deep pan or wok to cook this one. I didn't want to go to the hassle of getting out my wok, and used my shallow iron frying pan. Boy, was I stirring gingerly when I added all those vegetables, and adding the noodles doubled the volume again! I was lucky not to end up with vegetables all over my kitchen. So, use something bigger than you think you'll need to cook it in. Stir fries are supposed to be stirred vigorously, after all, not delicately turned (as I was, by the end, when faced with impending noodle avalanche all over my stove).
* I don't like eggs. So, I cooked the egg and chives in a small saucepan, and added it to Emma's bowl at the end, so that she didn't miss out.
* 'Spring onion' or 'scallion' is a loose term, the meaning of which meaning varies depending on which country or even which city you're in. I think for this recipe, they mean THIS SIZE rather than THESE, which I would call shallots. Two shallots just wouldn't go far, since they're just glorified chives.
