Tag Archives: fish sauce

Gluten-Free & Dairy-Free Pad Thai

Pad Thai

One of the most well-known Thai dishes, Pad Thai is a wonderful street food meal. It’s incredibly simple to make and can be whizzed up in minutes. But it’s easy to get it wrong. Too much sugar, too little lime juice, or lacklustre prawns are a commonplace failing. Here I’ve added just a small amount of sweetness, along with a good amount of spiciness and saltiness. And I’ve used spring onions and beansprouts but then also added sprouted seeds, including mung beans, chickpea sprouts and lentil sprouts – for added munchiness and a good dollop of nutrients. Fast food doesn’t need to be junk food – and this dish proves it in one fell scoop.

Serves 4     Preparation time 5 minutes     Cooking time 8 minutes

Ingredients:

500g/1lb 2oz rice noodles
1 red chilli, deseeded and roughly chopped
4 garlic cloves
3cm/1¼in piece of root ginger, peeled and roughly chopped
1 tsp shrimp paste
3 tbsp olive oil
8 spring onions, white part only, finely sliced
4 tbsp fish sauce
1½ tbsp fruit sugar or caster sugar
200g/7oz/2 cups beansprouts
200g/7oz sprouted seeds, such as mung bean, chickpea and lentil
400g/14oz cooked large prawns
2 eggs, beaten
juice 2 limes
banana leaves, to serve (optional)
100g/3½oz/⅔ cup peanuts, to serve
2 large handfuls of coriander leaves, chopped, to serve
tamari soy sauce, to serve

1. Put the noodles in a large heatproof bowl, cover with boiling water and leave to stand for 5 minutes or until soft. Drain well.
2. Meanwhile, put the chilli, garlic, ginger and shrimp paste in a mini food processor or spice mill and blend until finely chopped.
3. Heat the oil in a large wok over a medium-high heat until hot. Add the chilli mixture and stir-fry for 30 seconds. Add the spring onions and stir-fry for a further minute until they soften. Pour the fish sauce in and sprinkle the sugar over. Add the beansprouts, sprouted seeds and prawns and stir-fry for 2–3 minutes until cooked through but the vegetables are still slightly crunchy.
4. Push the ingredients to one side of the pan, add the egg to the other side and stir-fry the egg until cooked. Mix the egg into the other ingredients and add the cooked noodles and stir thoroughly to mix everything in. Add the lime juice and stir through. Serve immediately (on banana leaves if you like) with the peanuts and coriander scattered over, and with tamari sauce on the side.

Thai prawn curry

thaicurry

This Thai Prawn Curry really is super-easy. You can make the curry paste the night before and keep it in the fridge until you use it. (Forget the shop-bought versions when you can make this so easily and it’s so healthy) Then it’s just a case of gathering the rest of the ingredients and starting to cook. Perfect!
preparation time: 15 minutes  cooking time: 30 minutes serves: 4
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Thai pumpkin soup

chillismall01

A hearty, creamy soup with a spicy kick.

Autumn brings many treats, and pumpkins are definitely one of the best. If you want to enhance the flavours of this soup even further, simply roast the pumpkin chunks in an oven (at 180°C/350°F/Gas 4) for 20 minutes until slightly brown on the outside. This will bring out the deep, sweet flavours even more.

preparation time 15 minutes cooking time 20-25 minutes serves 4

contains: nuts, citrus

2 tbsp olive oil
1 tsp sesame oil
2 shallots, finely chopped
1kg pumpkin, peeled, deseeded and chopped into bite-sized chunks
400ml coconut milk
550ml fresh gluten-, yeast- and dairy-free vegetable stock, or vegetable stock made from gluten-, yeast- and dairy-free stock powder
2-3 tbsp fish sauce
2 handfuls chopped coriander leaves
100g peanuts, chopped

red curry paste:
½ tbsp cumin seeds
½ tbsp coriander seeds
2 lemongrass stalks
6 large red chillies, deseeded and coarsely chopped
4 shallots, chopped
2cm piece fresh ginger, peeled and chopped
4 garlic cloves, chopped
2 tsp shrimp paste
5 kaffir lime leaves, chopped
1 small handful coarsely chopped coriander leaves and stems

1 To make the curry paste, heat a heavy-based frying pan over a low heat. Add the cumin seeds and coriander seeds and dry-fry for 2–3 minutes until they start to brown. Keep the seeds moving all the time so they do not burn.
2 Remove from the heat and grind to a fine powder using a pestle and mortar or electric hand-held mini blender. Place in a liquidizer or food processor.
3 Peel and coarsely chop the bottom half of the lemongrass stalks and add, along with chillies, shallots,
ginger and garlic. Blend well. Add the shrimp paste, kaffir lime leaves and the coriander, and blend to form a coarse paste. You’ll need 3-4 tablespoons of the paste for this recipe, so put the rest (about 8 tablespoons) in an airtight container and store in the fridge for up to 1 week.
4 Heat the oils in a large, heavy-based saucepan over a low heat. Add the shallots and cook for 2–3 minutes until just starting to turn golden brown.
5 Stir in the curry paste (3-4 tablespoons) and add the pumpkin, coconut milk and stock. Turn up the heat slightly and bring to a gentle boil, then turn the heat down, cover with a lid and leave to simmer for 10-15 minutes until the pumpkin is soft. Add the fish sauce to taste.
6 Blend the mixture in the pan using a hand-held electric blender to make a smooth soup. Alternatively, blend the soup in a liquidizer or food processor, return to the pan and heat through. Pour into bowls, sprinkle with the coriander and peanuts and serve.

related ingredients: fish sauce, shrimp paste, stock powder