Pad Thai Inspired Rice (Gluten-Free)

apostbyerica

Asian food is a staple in our house. My husband and I have spent a lot of time in China on business, and we love asian flavors. Thai food is one of our favorites, but when we order from a local restaurant we never know how much oil or preservatives are launched into the food. With my food allergies, it is important to be cautious – so I’ve come up with some Asian inspired recipes that are easy to make, and use ingredients I always have on hand.

I love all kinds of rice. Right now I am really liking this Texmati variety. It cooks very fast, and the texture is perfect. It has the structure of basmati rice, but the chew of something more American. It stays hydrated even when stored in the fridge, and doesn’t dry out like most Asian varieties. One of the tricks I use is to cook the rice in a mixture of broth and coconut milk for added richness, and flavor.

Here’s what you’ll need to make this awesome dish: 

  • 1 cup Texmati Rice
  • 1 cup chicken broth
  • 1 cup coconut milk
  • 1/4 cup natural peanut butter
  • 2 tbs apple cider vinegar
  • 1 tbs maple syrup
  • 1/2 clove garlic (grated on microplane)
  • 2 tbs soy sauce
  • Red pepper flakes (to taste)
  • 1/2 cup water
  • 2-4 tbs chopped cilantro
  • 2-4 tbs chopped green onions
  • 2 eggs (optional)
  • toasted sesame seeds

Cook the rice according to the package instructions, but I replace the water with 1 cup of chicken broth and 3/4 cup coconut milk. I always add a drop of olive oil or butter and a pinch of salt to my rice. The key to cooking rice is to use a rice cooker! But if you don’t have one, make sure the pot you use has a tight fitting lid – and most importantly – do not remove the lid during the cooking time. If steam escapes from the pot, you will lose precious cooking time and have a rice disaster. 

For the sauce: 

In a small sauce pan over low heat, combine 1/4 cup coconut milk, peanut butter, vinegar, maple syrup, soy sauce, garlic, red pepper flakes and water. Whisk together over low heat until bubbly and combined. Remove from heat, and whisk in some of the cilantro and green onion. (Reserve some for garnish)

Optional Egg: 

I have an egg allergy, so I skip this step…but my husband likes a little added protein to this dish. Simply scramble an egg in a small fry pan over low heat, and add it to the dish.

To assemble:

Once the rice is cooked and stood for a few minutes, stir in the peanut sauce and egg.

Top with toasted sesame seeds, extra red pepper flakes and more cilantro and green onion if preferred.

Jazz it up with bean sprouts, shredded carrot, chopped peanuts and a lime wedge for the true Pad Thai experience. 

Let me know what you think in the comments! Do you cook your rice in coconut milk?

  • Eat Well, Live Well
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