We’re obviously on a bit of a Thai kick.
Ever since we visited the Asian food store I’ve been enamoured with cooking everything in coconut milk and curry. Since my parents love Thai food, this is an easy sell.
The other night I wanted to take on the challenge of making my dad’s favourite dish: Pad Thai.
We have incredible prawns at our grocery store here that happen to be very reasonably priced, so I decided to make a bit of a prawn Pad Thai, but you could easily use tofu.
I chose not to follow a recipe but to seek out the familiar flavours using the ingredients we had picked up and came up with this delicious gluten-free variation of the dish.
If you’re looking for a truly authentic version, look elsewhere, but if you want a delicious, easy version you can create in your own kitchen, please give this dish a go!
We spooned out every last bit from the fry pan, which is always a good thing in my books.
- 2 garlic cloves
- 2 tbsp ginger
- 1 eggplant
- 2 cups coconut milk
- 2 tbsp peanut butter
- 2 tsp sriracha
- 2 tsp wheat free tamari
- 1 tsp ketchup
- 2 tbsp red curry
- 2 tsp jarred lemon grass
- 1 red chill, minved
- 15 cooked shelled and deveined prawns (can sub for tofu)
- Rice noodles
- Saute garlic and ginger in a large, deep fry pan
- Cook eggplant at medium heat for 5 minutes
- Add coconut milk, peanut butter, sriracha, tamari, ketchup, curry, lemon grass and 1 red chili and stir.
- Bring to a boil then reduce to medium heat and simmer for 30 minutes
- When eggplant is mostly cooked, add prawns and cook rice noodles for around 3 minutes
- Add rice noodles, fully blend, simmer for 3 minutes, and serve with fresh cilantro
