This recipe is gluten-free, so long as your fish-sauce is gluten-free.

However, if you're just cooking for your family or non-picky eaters, you can cook the tofu, shrimp, and veggies together.

These recipe directions are for a pad thai party, with most of the components made and served separately.

This recipe will serve 6-7 hungry people.

**To make the pickled radishes, add radishes to a couple tablespoons rice vinegar and 1/2 tablespoon sugar. In a pinch, substitute with a mixture of equal parts lime juice and brown sugar. Your regular grocery store may have it, but if not, try a specialty grocery store or asian market. *I had a difficult time finding tamarind paste. Set out the noodles, along with the tofu, shrimp, vegetables and other toppings. Stir to combine and cook for another couple minutes. Cook for 2 minutes, then crack the eggs into the pan and stir around until just cooked. Meanwhile, add another tablespoon of peanut oil to the saucepan. Bring to a boil, and then reduce heat to low, stirring occasionally. In a small saucepan, combine tamarind paste, fish sauce, honey and rice vinegar. Remove from pan and set aside to keep warm. Cook for 4-5 minutes or until broccoli reaches your desired texture. If needed, add a little more peanut oil, followed by the broccoli and red pepper. Cook for 7-8 minutes or until browned on all sides. (We covered the finished bowls with aluminum foil and kept them in the microwave.)Īdd another tablespoon or two of peanut oil to the pan, followed by the tofu. Remove from the pan and set aside to keep warm. Cook for 3-5 minutes or until pink and lightly browned. Add shrimp and season with salt and pepper. Drain as soon as noodles are starting to soften.Īdd 1 tablespoon of peanut oil to a large sauce pan over medium heat. Most types will require soaking the noodles in hot water for 10-25 minutes. Prepare rice noodles according to package directions. 1 head of broccoli, chopped into bite sized pieces

Mark bittman pad thai