I have toiled for quite some time trying to create a gluten free pad thai that mirrored my favorite little hole in the wall Thai restaurant in Ashland. The one that makes me drive approximately 30 minutes out of my way after work to satisfy my craving for the perfect pad thai. I believe I may have found the secret, and I’m excited to share it with you. The secret is the chili paste…
1 package rice noodles
2 cups chopped broccoli
1 cup snap peas
1 green bell pepper-chopped
2 eggs lightly mixed
2 cloves garlic
1/2 cup cilantro
1 cup chopped mushrooms
1 tbs. coconut oil
2 tbs. chili paste
2 tbs. raw cane sugar
10 tbs. tamari
8 tbs. Extra Virgin Olive Oil (EVOO)
In a large bowl, place rice noodles in hot water and let sit while you prepare the wok.
In a large wok, heat coconut oil over medium heat, then add garlic and scallion. Add in mushrooms, broccoli, bell pepper, carrot, and snap peas. Stir, then place a lid over the mixture and let sit 5 minutes. Then, create a small opening in the center of the walk and crack the two eggs into the center. Allow to sit with lid on for 3 minutes then mix eggs thoroughly into veggie mixture.
Place lid on veggies and prepare the sauce: in a small bowl, combine chili paste, brown sugar, tamari, and EVOO. Mix thoroughly.
When noodles have softened in the large bowl, and veggies have softend in the wok, remove noodles from bowl and add into the wok. Mix thoroughly, then add sauce.
Allow to sit in wok for 3 additional minutes then serve into bowls and garnish with chopped cilantro.
Serves 4-6 (or two hungry people with lunch leftovers!)