Food on Fridays: Easy Pad Thai (gluten-free, peanut-free, onion/scallion-free)

For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the button to include with your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!

Food on Fridays with Ann

easy pad thai.jpgSo, the other day I made a simple version of pad thai, modified to accommodate my frustrating, limiting food sensitivities. Please visit the original recipe, because I’m sure it’ll taste better than mine.

But if you can’t eat onions or peanuts or gluten and you want a fairly easy meal, here’s what I did:

Easy Pad Thai for Gluten-Free Non-Onion, Non-Peanut Eaters

  • 8 ounces dried, wide and flat rice noodles (half a box)
  • 2 tablespoons brown sugar
  • 2 tablespoons fresh lime juice, plus wedges for serving
  • 3 tablespoons Bragg’s (alternative to soy sauce)
  • 2 teaspoons sesame oil (or any oil, but that’s what I had)
  • 1 garlic clove, minced
  • 2 large eggs, light beaten
  • 1/2 cup fresh cilantro
  • 1/4 cup chopped roasted, salted almonds
  1. Soak noodles according to package instructions. Drain.
  2. In a small bowl, whisk together brown sugar, lime juice, Bragg’s.
  3. In a large skillet, heat oil over medium-high heat.
  4. Add garlic and eggs. Cook together, scraping skillet with spatula until eggs are almost set. Transfer eggs to a plate.
  5. Add noodles and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.
  6. Serve noodles with lime wedges, topped with cilantro and chopped almonds.
  7. (Variations: add carrot slivers and/or bean sprouts, cooking carrots early and the bean sprouts with the tossed noodles)

Is this still pad thai without the peanuts or scallions? I don’t know. But I ate two gigantic servings and wished I’d doubled the recipe.

* * * * *

Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.

Smaller button for various uses

  • There's always more to come: subscribe to Ann Kroeker by e-mail
  • Want to slow down in our fast-paced world? Check out Not So Fast: Slow-Down Solutions for Frenzied Families.
  • "Like" me on Facebook.
  • Follow me on Twitter.
  • Comments

    1. This looks delicious and I did copy the original recipe, and will probably add a chopped chicken breast.
      I may use chopped cashews instead of peanuts. Thanks Ann for hosting your lovely site.

      • Chopped cashews would be an excellent substitute for peanuts! I hadn’t thought of that, but I’ll track some down this week because I’m craving this dish again and again!

    2. Your recipe sounded yummy! It must be hard to cook when you have to adjust the recipes. I sometimes have a hard time just cooking (period).
      This sounded so good, I’ll take a look at the original.

    3. I love this recipe! We keep most of the ingredients posted in your recipe. I’m not familiar with Bragg’s soy sauce. Do you buy it at Whole Foods?

    4. Ann,

      I have always wanted to try to make Pad Thai but found it too intimidating. This recipe is so easy and gluten free too.. thanks. Can’t wait to try it..

    5. Ann, you are much loved and we do hope you have a wonderful time at the retreat and return home refreshed and revitalized.

    6. Ah! What a great surprise to find a Pad Thai recipe that is suitable for me too – of course I’ll leave the eggs out. Maybe add in extra almonds and cilantro.

      Thanks so much.


    Speak Your Mind