Gluten Free Pad Thai Recipe
I was casually browsing through Sprouts (a health food store) looking for gluten free noodles to try.
I wanted to try to make Ramen, but the Pad Thai noodles were on sale; so, I decided to go down this route instead.
I actually bought the noodles without researching a recipe.
The next day I embarked on the journey to making Pad Thai. I decided to google a recipe and found the one below.
I ended up having shrimp in the refrigerator, because I was going to make the Brussels Sprouts Caesar Shrimp Salad.
I did not have fish stock, bean sprouts, or nuts.
I also used a cast iron pan instead of a wok.
Do make sure you undercook the noodles. Less is more since it will cook more when you combine everything.
I have a habit of not professionally measuring, since I’ve been cooking so long. I did use too much soy sauce on the shrimp and my mistake (didn’t ruin anything) was adding too much of the soy sauce to the pan when adding the shrimp. I would have preferred crispier shrimp.
I also added tofu (which I had never cooked before either). Wow I was feeling feisty that weekend.
When making the Thai Pad sauce, make sure you check if it is too sweet, salty, or sour for taste.