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Food on Fridays with Ann
So, 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
- Soak noodles according to package instructions. Drain.
- In a small bowl, whisk together brown sugar, lime juice, Bragg’s.
- In a large skillet, heat oil over medium-high heat.
- Add garlic and eggs. Cook together, scraping skillet with spatula until eggs are almost set. Transfer eggs to a plate.
- 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.
- Serve noodles with lime wedges, topped with cilantro and chopped almonds.
- (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.
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Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.
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