Pad Thai (Traditional — Naturally Gluten-Free)

Ingredients

• 250 g dried rice noodles (pad thai noodles)
• 45 ml neutral vegetable oil
• 150 g firm tofu, pressed and cubed
• 100 g shrimp or additional tofu
• 3 cloves garlic, minced
• 2 long Thai red chillies, sliced
• 100 g bean sprouts
• 3 green onions, cut into 2 cm pieces
• 60 ml fish sauce or tamari
• 30 ml fresh lime juice
• 15 ml palm sugar or brown sugar
• 40 g roasted peanuts, crushed
• 20 g fresh cilantro
• Tellicherry black pepper, to taste

Method

1. 1
   Soak rice noodles in room-temperature water 30 minutes until pliable; drain well.
2. 2
   Heat oil in a large wok over high heat; add tofu (or shrimp) and cook 3 minutes until golden, stirring occasionally; transfer to a plate.
3. 3
   Add garlic and chillies to the wok, stir-fry 30 seconds until fragrant.
4. 4
   Add drained noodles to wok, toss continuously 2 minutes to prevent sticking; return tofu to pan.
5. 5
   Whisk together fish sauce, lime juice, and palm sugar; pour over noodles and toss constantly 1 minute.
6. 6
   Fold in bean sprouts and green onions, cook 30 seconds; plate and garnish with crushed peanuts, cilantro, and black pepper, serve with lime wedge.