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Gluten Free Pad Thai Recipe

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This recipe for Gluten Free Pad Thai is from For the Love of Family, Friends and Food Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pkg wide rice stick noodles
1/2 cup ketchup
1/2 cup sodium-reduced chicken broth
¼ cup fish sauce
3-4 tbsp lime juice
2 tsp granulated sugar
2 tsp Asian chili sauce or hot pepper sauce
¼ cup vegetable oil or peanut oil
8 oz frozen large shrimp. Thawed, peeled and deveined
10 oz boneless skinless chicken breasts, thinly sliced
1 small onion thinly sliced
4 cloves garlic, minced
1 sweet red pepper, thinly sliced
2 tsp minced fresh ginger
3 cups of bean sprouts (substitute with broccoli)
3 green onions, sliced
Directions:
Directions:
In large bowl, soak noodles in warm water for 15 minutes, drain and set aside. Meanwhile, in small bowl, whisk together ketchup, chicken broth, fish sauce, lime juice, sugar and chilli sauce; set aside.
In wok or large skillet add 1 tbsp of oil and heat over high heat; stir-fry shrimp until pink, about 1 minute. Transfer to plate. Heat 1 tbsp of the remaining oil in wok over high heat; stir fry chicken until browned and no longer pink inside, about 1 minute. Add to shrimp. Heat remaining oil in wok over high heat; cook onions, garlic, red pepper, ginger and broccoli until softened, about 2 minutes. Stir in ketchup mixture and noodles. Return shrimp mixture to pan; cook, stirring to coat, until noodles are tender. Option: garnish with cilantro leaves, peanuts, and lime wedges

 

 

 

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