Why you need to try my gluten-free pad thai recipe
Today’s recipe post actually happened a bit by accident. I was planning another recipe post and quickly whizzed this up for lunch without noticing how delicious it actually is!
I am a big Pad Thai fan from all my trips to Thailand but find sometimes it can be a bit tricky to digest. Even if I find a restaurant that offers gluten-free pad thai recipe; it still has lots of oil, fibrous peanuts and beansprouts.
Today I’m offering a much easier to digest, gluten-free Pad Thai recipe-it uses gluten-free soy sauce, courgettes instead of bean sprouts and peanut butter (which for many is easier to digest for some than raw peanuts).
Nutrition Notes: gluten-free pad thai recipe
I have included the nutritional breakdown for this gluten-free pad thai recipe too. The key points here are:
- If you are trying to include more vegetables in your diet but find them hard to digest, courgettes are a good place to start. They’re fairly low in fibre and break down easily. They contain soluble fibre which is kinder to the gut- to begin with, peel them, slice them finely and use 1/4-1/2 courgette per person. Make sure they’re cooked well.
- The recipe is high in protein, low in sugar, contains anti-inflammatories (from the ginger, turmeric and black pepper) and Vitamin B12 (from the Nutritional yeast)
- The only thing to watch is the fat content. I’ve used coconut oil but you can just as easily use a lower fat oil to bring this down. The peanuts are much easier to digest in peanut butter form but do contain some fats so use sparingly.
- You can use brown rice noodles (like these noodles from Clearspring) or white noodles. Brown noodles do have a higher amount of fibre so I usually use white ones (easily available in the Thai aisle of a supermarket) when my gut is flaring.
Gut Friendly Gluten Free Pad Thai
- - 2 cups of rice noodles pre-cooked or dry depending on preference
- - 2 chicken breasts diced
- - 1 courgette
- - 1 tablespoon of coconut oil or olive oil if preferred
- - 1-2 tablespoons of Shwartz chicken seasoning optional but it worked nicely! I am sure other brands are avaliable but this one works for me.
- - 2 tablespoons of gluten-free soy sauce.
- - 1 thumbsize piece of ginger.
- - 1 garlic clove.
- - 1-2 slices of lime
- - 1 teaspoon of cashew nut butter
- -Nutritonal Yeast optional
- - 1 teaspoon of turmeric optional
- - Black pepper for seasoning optional
Add 2 tablespoons of coconut oil to frying pan and heat.
Finely chop ginger and garlic and add to pan. Cook until they brown.
Peel and finely slice courgette and add this to the pan.
Add diced chicken, and chicken seasoning. cook until lightly browned (around 6-8 minutes)
Add in noodles (if you buy dry rice noodles; you'll need to boil these in water beforehand for five minutes) and stir fry with chicken and courgette for 2 minutes.
Add soy sauce, turmeric and squeeze over the juice of 1 slice of lime.
Add 1 teaspoon of nut butter and melt in pan, stirring through.
Turn pan off heat. Add in a sprinkle of black pepper, nutritional yeast and a final squeeze of lime.
Calories 328.5g per serving (this can easily be lowered by replacing coconut oil with frylight spray)
If on slimming world, switch to frylight and syn the cashew nut butter (2.75 syns per serving). Everything else is syn free!