Gluten-free Pad Thai recipe
4 tbsp fish sauce 3 tbsp light brown sugar 1/2 tbsp tamarind paste mixed with 1/2 tbsp water or 3 tbsp lime juice 200g (7oz) gluten-free flat rice noodles 2 tbsp of vegetable oil 100g (3 1/2oz) pak choi, leaves separated and sliced lengthways 3 garlic cloves 100g (3 1/2oz) bean sprouts 1 red chilli, deseeded, 1/2 finely chopped and 1/2 sliced 6 spring onions, finely sliced 100g (3 1/2oz) cooked prawns 2 eggs, beaten handful of coriander leaves 50g (2oz) peanuts, roasted lime wedges, to serve

Pad Thai is an incredibly flavourful recipe that combines sweet, sour, salty and chilli flavours all in one stir-fried dish. Gluten-free rice noodles are used instead of traditional noodles for this dish, so no need to find an alternative. Please note that, although we do stock gluten-free flat rice noodles, as these are a specialist product they may have limited availability. You may be able to find gluten-free flat rice noodles at specialist health food stores.? Put the fish sauce, sugar and tamarind or lime juice in a small saucepan and set over a medium heat. Warm until the sugar dissolves completely, then remove from the heat. Soak the noodles in hot water for about 5-7mins until tender, but not soft. Blanch the beansprouts in boiling water for 15 seconds and set aside to cool. Put 2 tablespoons vegetable oil in a large pan or wok over a high heat. Add the pak choi, garlic, bean sprouts, the chopped chilli and most of the spring onions. Stir-fry for about 1 minute until the garlic is aromatic, but watch that it does not burn. Add the prawns and noodles to the pan with 1 tablespoon water, tossing them around and separating any noodles that are sticking together. Add in the sauce and cook, tossing occasionally, until the noodles have soaked up most of the liquid and are cooked through. Push the noodles to one side of the pan and add the beaten egg. Scramble it in the pan, making sure the yolk is cooked through, then stir through the noodles. Taste, and if necessary, add more of the seasoning ingredients. Serve with the remaining spring onions, sliced chilli, coriander and peanuts sprinkled over the top and lime wedges on the side.

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