Mike & I are both fans of Pad Thai. Chinese, sushi, Japanese — all Asian foods, really.
Avoiding gluten makes eating delicious Asian foods difficult, since soy sauce is full of gluten, and is basically in everything.
I don’t really have the patience, or the knowhow to make a lot of Asian foods — but I know I like rice noodles, and am allowed to eat them — so when I found this recipe for Easy Pad Thai, I wanted to give it a shot.
I’d found a lot of other recipes out there — but they all called for ingredients that I might not ever use again. I really, really like this one because all you need is some soy sauce, lime juice and brown sugar, and you’re halfway there.
Oooh! Also — if you’ve never used rice noodles before — don’t feel like you have to use the same brand she features in her recipe. My grocery store carries a few other bands in the international aisle, and they’re usually cheaper.
I make mine a little bit differently, and change it up as far as proteins — chicken and shrimp are both delicious additions, and I mix up an extra batch of the pad thai sauce to marinate whichever one I want to use ahead of time.
Obviously, if you’re avoiding/allergic to wheat — you’ll want to use gluten-free soy sauce. I also add, like, 18 times the amount of Sriracha Patricia’s recipe calls for, because we like things hot, hot, hot. (Also, Mike always adds more. Always. He’s a badass)
Mike hates peanuts in his pad thai, so if I feel like adding some to mine, I’ll chop some up — but lately I’ve just been skipping it, since I’m lazy. I also have a love/hate relationship with scallions. I don’t know what it is. The last few times I made a batch of pad thai for dinner, I forgot to get some at the store, and it was just as tasty without them.
Patricia also noted a lot of people thought there should be more sauce — I am one of those people. Those noodles are like little delicious sponges.
From start to finish, it’s about 30 minutes! I make it once a week, and Mike told me it’s his favorite pad thai, ever — athank you very much.