Allergy Friendly Pad Thai

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Allergy-Friendly Pad Thai

(Gluten-Free and Top 8 Allergen-Free)

Serves 2

Pad Thai used to be one of my favorite foods, until my allergies to fish, shellfish, and wheat blew up. In fact, in its traditional form, this is one of the world’s most allergenic foods since it contains wheat/gluten, soy, fish, shellfish, eggs, and peanuts.

Not one to be daunted, I decided it was time to conquer this amazing dish, and make it allergy-friendly for us Thai food lovers with food allergies.

This recipe serves two, which is the recommended way to make Pad Thai because cooking a larger batch will make for mushy, clumpy noodles. If you want to double the recipe, you will need to cook the sauce a bit longer than 20 minutes to reduce it, and you will need to cook the Pad Thai in two batches for best results.

Sauce Ingredients

½ cup beef broth [allergy-friendly brand such as KITCHEN BASICS]

½ cup low-sodium chicken broth [allergy-friendly brand such as KITCHEN BASICS]

1 clove garlic, thinly sliced

¼ tsp Chinese five-spice powder [try Spicely Organics, which are allergy-friendly]

¼ tsp salt

½ tsp freshly squeezed lemon juice

1 tsp freshly squeezed lime juice

1 tbsp tamarind paste

3 tbsp palm sugar or brown sugar

½ tsp Sriracha hot sauce (optional)

 

Main Ingredients

4 oz rice stick (pad Thai noodles)

2 tbsp canola oil

8 oz chicken breast, or pork, or beef, sliced into ¼-inch thick strips, seasoned with a little salt

1 cup chopped green onion, white and green parts divided

3 cloves finely minced garlic (1 tbsp)

1 1/3 cups bean sprouts, divided

½ cup roasted sunflower seeds, chopped, divided

¼ cup chopped cilantro

½ cup carrots, shredded or cut into match sticks

lime wedges

1. Combine beef broth, chicken broth, garlic, and Chinese five-spice powder in a small saucepan over medium heat. Bring to a boil. Now add salt, lemon juice and lime juice, reduce heat to medium-low and simmer uncovered 20 minutes until reduced to ¼ cup. Strain broth through a strainer or fine sieve, using the back of a spoon to push garlic juices through.

2. Return to the pot, add tamarind paste, palm sugar and Sriracha (if using). Stir over low heat, until the sugar is dissolved. Remove from heat and set aside.

3. Put noodles in a large bowl. Pour boiling water over noodles to cover completely. Use tongs to stir noodles a couple times. Let soak 4 minutes. Drain, and rinse with cool water. Set aside.

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4. Heat a non-stick or well seasoned wok over high heat, add 1 tablespoon of the canola oil and heat until almost smoking, swirl around wok, then add the chicken.  Cook, stirring often, about 3 minutes until golden brown. Transfer to a bowl and set aside.

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5. Add the remaining tablespoon of canola oil to the wok. Add ½ cup of the green onions and the garlic to the wok, and cook stirring about 10-15 seconds. Do not burn the garlic.

6. Add remaining ingredients in the following order, and toss after each addition: noodles, 3 tablespoons of the sauce, chicken, 1 cup of the bean sprouts, and ¼ cup of the sunflower seeds. Season with a little salt. Toss everything until heated through but no longer than 1-2 minutes. Using two utensils will make tossing a lot easier!

7. Transfer to a serving platter and serve garnished with the remaining ½ cup of green onions, cilantro, the remaining 1/3 cup of bean sprouts, the carrots, the remaining ¼ cup of sunflower seeds, and a few lime wedges.

Pad Thai Tips

• While making your sauce, prep all your other ingredients except the noodles.

• “Chopping” sunflower seeds: Put the seeds in a ziplock bag and bang a few times with a rolling pin or a mallet. Attempting to chop these seeds with a knife is a losing battle.

• To mix evenly and cook through, use two large spatulas or spoons to toss the Pad Thai as you’re cooking it.

• Read the recipe through before making it, so you are ready to add ingredients to the wok quickly.

Allergy-Friendly Pad Thai © 2013 by Cybele Pascal

This recipe first appeared in the Spring 2013 issue of Allergic Living Magazine

Gluten Free Chicken Vegetable Yakitori

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Gluten-Free Chicken Vegetable Yakitori

(Gluten-Free and Top 8 Allergen-Free)

Serves 4 as a main, 6 as an appetizer

Yakitori is traditional Japanese street food. These tasty grilled skewers are usually dependent on soy and wheat/gluten for their flavorful marinade, but this allergy-friendly version is made with coconut amino acids instead for a gluten-free, soy-free savory, sweet, and tangy sauce.

The skewers are great for dinner, but also good party food, as they are easy to pass and require no utensils! I like making them with wooden or bamboo skewers, but they can also be made with metal skewers.

Marinade

6 tbsp coconut amino acids

2 cloves garlic, finely minced, or pressed

1 tsp grated fresh ginger

½ tsp salt

¼ tsp freshly ground pepper

1/8 tsp cayenne pepper (optional)

2 tbsp brown sugar

3 tbsp dry sherry

3 tbsp mirin

Ingredients

1½ lbs boneless chicken breast, cubed into 1-inch pieces

6 green onions, white and green parts, cut into 1 ½-inch pieces

1 red bell pepper cut into 1-inch pieces

8 ounces small white button mushrooms (halved, or even quartered if larger than 1 ½ inches) trimmed and wiped clean (don’t rinse)

2 Tablespoons olive oil

salt and freshly ground pepper

finishedproductyakitori1. Combine the marinade ingredients in a medium bowl, stirring well to dissolve brown sugar. Transfer to a small saucepan, using a rubber spatula to scrape out all sauce from the bowl.

2. Bring to a simmer over medium heat, decrease heat to medium-low and keep at a slow simmer for 18 minutes until slightly thickened. Remove from heat and let cool to room temp. (Or place in refrigerator to cool).

3. Combine sauce with chicken in a large bowl, tossing well to coat the chicken. Cover and marinate in the refrigerator 2 hours.

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4. Meanwhile, this is a good time to prep your vegetables.

5. In the final hour of marinating the chicken, soak wooden or bamboo skewers in cool water. You will need about 10 skewers if you are using 10-inch skewers, and 16 if using 8-inch skewers.

6. Thread chicken and vegetables onto the skewers, starting with peppers, alternating chicken and vegetables. Don’t pack too tight. Reserve the remaining marinade to baste the skewers while grilling.

7. Brush skewers with olive oil, sprinkle with salt and freshly ground pepper, flip, sprinkle other side.

8. Preheat grill to medium. Oil the grill well.

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9. Add skewers, baste with reserved marinade.

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10. Cook for 4 minutes, flip skewers. baste again, and cook 4 minutes. Continue cooking, turning to brown on all sides and until chicken is cooked through, about 16 minutes total. Keep an eye on them, as they need to be turned often. Transfer to a platter and serve warm.

 

Gluten-Free Chicken Vegetable Yakitori © 2013 by Cybele Pascal

This recipe first appeared in the Spring 2013 issue of Allergic Living Magazine

Allergy Free Banana Chocolate Swirl Bread

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 Banana Chocolate Swirl Bread

Allergy-Free Banana Chocolate Swirl Bread

(Vegan and Refined Sugar-free)

 

Not your momma’s fruitcake, this quick bread is chock-full of natural kid-pleasers like chocolate, bananas, and honey.  It’s also gluten-free, vegan, and refined sugar-free. We eat it for breakfast toasted with Earth Balance buttery spread, with tea, and of course, for dessert.

 

4 ounces semi-sweet chocolate or ½ cup semi-sweet chocolate chips (dairy and soy-free)

1/2 cup canola oil

3/4 cup honey (or agave nectar)

3 ripe medium-sized bananas (1 ¼ cups mashed)

2 Tablespoons flax seed meal mixed with 1/4 cup + 2 Tablespoons hot water (“flax eggs”)

1 Tablespoon freshly squeezed lemon juice

1 teaspoon lemon zest

1/2 teaspoon cinnamon

¼ teaspoon nutmeg

2 cups my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend

1/2 teaspoon xanthan gum

2 teaspoons double acting baking powder

1/4 teaspoon salt

Ingredients

1. Preheat oven to 350°F.

2. Chop chocolate into pieces the size of an almond or smaller, and set aside in a microwave safe bowl.

3. Use an electric mixer to combine canola oil and honey on medium speed. Mash the bananas, add to bowl, and blend thoroughly. Add “flax eggs”, lemon juice, lemon zest, cinnamon, and nutmeg.

4. In a separate bowl, combine flour mix (to measure flour, use a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife or straightedge), xanthan gum, baking powder, and salt. Add dry ingredients to wet, and mix until combined.

5. Melt the chocolate in a microwave safe bowl, at 30-second increments, stirring between each with a wooden spoon. Do not overheat the chocolate as it burns very easily. Once melted, scoop out 1½ cups of batter and mix thoroughly into the melted chocolate.

6. Oil a 9×5-inch loaf pan and dust with a little flour. Spoon the batters into the loaf pan in two layers, alternating spoonfuls of banana and chocolate to simulate a checkerboard. To create swirls, run a knife or skewer through the batters in a swirling motion. Bake 60 to 70 minutes, rotating the pan halfway through. To test for doneness, insert a skewer into the center of the bread. It should come out clean (perhaps with a little melted chocolate). Let cool in pan on a rack for 30 minutes. Then invert onto rack, flip and let cool completely before slicing.

Allergy-Free Banana Chocolate Swirl Bread © 2014 by Cybele Pascal