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Noodles | Emma Inteman

Category Archives: Noodles

Pad Thai

  • 1/4 cup boiling water
  • 2 tsp tamarind puree/paste
  • 2 Tbsp soft brown sugar
  • 2 Tbsp fish sauce
  • 2 Tbsp peanut oil
  • 1 Tbsp tomato paste
  • 1 Tbsp soy sauce or tamari (gluten free)
  • 1 tsp crushed chilli
  • 200g dried rice noodles (the thicker ones)
  • 2 tsp peanut oil (extra)
  • 1 egg, lightly beaten
  • 2 tsp crushed garlic
  • 1 red onion, cut into thin wedges
  • 2 tsp grated fresh ginger
  • 500g minced chicken
  • 150g (2 cups) Chinese cabbage, finely chopped
  • 100g snow peas, sliced
  • 90g (1 cup) bean sprouts
  • 1 Tbsp chopped coriander
  • 1 cup spring onions, sliced
  • 1 Tbsp lime juice
  • 1 Tbsp chopped peanuts

Put the boiling water and tamarind paste into a heatproof bowl and stir to combine, to dissolve the paste. Add the brown sugar, fish sauce, soy sauce, peanut oil, chilli and tomato paste, then set aside. (This can be done in advance, morning!)

Heat 1 tsp peanut oil in a large wok and swirl to coat, then add the beaten egg and swirl the wok to make a thin crepe. Cook on one side only and when the egg is set, roll it into a thin crepe and slice into thin strips, set aside.

Put the rice noodles in a heatproof bowl and cover with boiling water. Read packet, but generally only needs a minute or two. Best to under cook at this stage as they will cook when you mix in with the hot ingredients at the end. Drain and run under cold water.

Heat remaining oil (1 tsp) in wok and add the garlic, onion and ginger. Saute over a med-high heat for a few minutes. Add the chickenĀ  and saute until the chicken is browned, breaking up any large lumps as you go. Add the tamarind sauce and coat the chicken, allow the sauce to carmalize a little. Finally add the drained noodles, cabbage, snow peas and spring onions and heat through, mixing and tossing altogether as you go. Then add the sprouts, spring onions, coriander, egg crepe and lime juice. Mix together and serve, topped with peanuts.

Tip: Have your ingredients all pre-cut and in bowls ready to go (this can be done in the morning) then you simply add ingredients as per the recipe. There are a lot of ingredients so it is best to be organised to make this a really easy dinner!

* Serves 4-6

* Source: More Gluten Free & Easy by Robyn Russell


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