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Vegetable Pad Thai

April 8, 2014

Gluten Free

I do not think I will actually go on a gluten free diet but it always handy to know how to cook gluten free food just encase someone does need those specific diet requirements.  It is always a good idea to cook something familiar to all of your guests so they do not feel the food is too strange.  There is nothing worst then a dinner guest who does not want to try new things.   I added egg to my dish, but meats and other vegetables can be substituted to your taste.

This recipe was adapted from Gluten Free Cooking For Health (Anness Publishing Ltd, 2010).

Stir Fry


Sunflower oil, 1 large onion (chopped), 200g mushrooms (chopped), 2 carrots (peeled and chopped), 1 large leek (peeled and chopped), 1 x 300g pack gluten free (straight to wok) noodles, 1 egg (beaten), 2 tbsps ketchup, 1 tsp sugar, 2 tbsps light soy sauce.


1. Heat the oil in a large wok on a medium heat.
2. Add all of the vegetables and fry until soft.
3. Add the noodles and stir.
4. Add the rest of ingredients, stir and season to taste.
5. When all of the ingredients have cooked divide onto plates and serve.

(Serves about 3 or 2 really hungry people)


From → Main Meals

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