Gluten and Dairy Free Chicken Pad Thai

Hello everyone

Pad Thai is a traditional street food from Thailand.  It is basically rice noodles, stir fried with egg, vegetables and some kind of meat or fish.  As it is  made with rice noodles this makes it perfect for a gluten free diet.

I purchased all the ingredients to make this dish from my local supermarket so you should be able to easily get everything to make this recipe.

Enjoy!

Fx

Gluten and Dairy Free Chicken Pad Thai

Gluten and Dairy Free Sticky Glazed Chicken Thighs

Serves 4

Ingredients

  • 500g chicken thighs
  • 25ml gluten free soy sauce
  • 1 tablespoon vinegar
  • 1 tablespoon rice wine
  • 1 tablespoon honey
  • 1 tablespoon gluten free hoisin sauce (I used Itsu)
  • 1 garlic clove, minced

Method

  1. Mix together the soy sauce, vinegar, rice wine, honey, hoisin and garlic
  2. Place the chicken thighs in a heat proof dish
  3. Poor the marinade over the chicken and leave in the fridge for at least 2 hours
  4. Preheat the oven to 180 oC
  5. Cook the chicken in the oven for 30 minutes

Gluten and Dairy Free Chicken Pad Thai

Serves 2

Ingredients

  • 150g rice noodles
  • 1 chicken breast, cut into small cubes
  • 1 egg
  • 1 small onion, finely chopped
  • 1 spring onion, finely chopped
  • 1 red pepper, finely chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon chilli flakes
  • 1 tablespoon roasted peanuts, finely chopped
  • 1 teaspoon brown sugar
  • 2 teaspoons fish sauce
  • 2 tablespoons tamarind sauce
  • 110ml water

Method

  1. Place the rice noodles in a bowl of bowling water for about 8 minutes, drain away the water and set the rice noodles aside
  2. In a small saucepan fry the garlic, pepper and shallots for a couple of minutes in a little oil
  3. Stir in the tamarind sauce, chilli flakes, water, sugar and fish sauce
  4. Bring to the boil then set aside to use later
  5. Add some olive oil to a wok and stir fry the chicken for 5 minutes on a high heat
  6. Turn down the heat to medium and stir in the beaten egg
  7. Cook for a couple of minutes
  8. Stir in the cooked rice noodles and the sauce you made earlier
  9. Add in the peanuts and spring onions
  10. Cook for a further minute and then serve

Gluten and Dairy Free Thai Chicken Massaman Curry

Serves 4

Method

  • 2 tablespoons massaman curry paste
  • 1 teaspoon brown sugar
  • 3 chicken breasts, cut into cubes
  • 400g tin of coconut milk
  • 125g small new potatoes, cut into quarters
  • 1 tablespoon fish sauce
  • 1 tablespoon peanuts, optional
  • juice of one lime
  • salt and pepper for seasoning

Ingredients

  1. Add the massaman curry paste to a pan over a high heat
  2. Stir in the thick creamy part of the coconut milk and cook for a couple of minutes
  3. Stir in the chicken chunks and cook for 5 minutes
  4. Add in the remaining coconut milk ad bring to the boil
  5. Add in the potato chunks and simmer for 15-20 minutes or until the potatoes are tender
  6. Stir in the brown sugar, lime juice and fish sauce
  7. Adjust the seasoning with salt and pepper to suit your tastes
  8. Sprinkle in the peanuts if using
  9. Serve with rice

Gluten and Dairy Free Thai Peanut Chicken

Serves 4

Ingredients

  • 2 tablespoons gluten free soy sauce
  • 2 tablespoons fish sauce
  • 1/4 teaspoon chilli flakes
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 2 chicken breasts, diced
  • 1 tablespoon brown sugar
  • 1 onion, diced
  • 1 pepper, diced
  • 90ml water
  • 1 tablespoon creamy peanut butter
  • 2 tablespoons peanuts, chopped
  • handful of fresh coriander, chopped

Directions

  1. Stir together the soy sauce, fish sauce, chilli, garlic and ginger
  2. Pour over the chicken and allow to marinade for a couple of hours
  3. Heat a drizzle of olive oil in a shallow pan over a medium heat
  4. Add in the sugar, onion and peppers and saute for 5 minutes
  5. Add in the diced chicken and any marinade juices, sauce for 10 minutes
  6. Stir in the water and bring to the boil
  7. Simmer for 10 minutes
  8. Stir in the peanut butter and season with salt and pepper
  9. Serve wth jasmine rice and sprinkle some coriander leaf and chopped peanuts

Gluten and Dairy Free Cajun Chicken

Serves 2

Ingredients

  • 2 chicken breasts, cut into strips
  • 1 teaspoon oregano
  • 2 teaspoons paprika
  • 1 teaspoon mild chilli powder
  • 1 garlic clove, minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • salt and pepper for seasoning

Method

  1. Place the chicken strips and all the herbs/spices in a large bowl and stir until well coated
  2. Leave to marinade in the fridge for a couple of hours
  3. Heat a drizzle of olive oil in a shallow or medium heat
  4. Cook the chicken until the juices run clear, about 15 minutes
  5. Serves with chips and coleslaw

Gluten and Dairy Free Spanish Chicken Stew

Hello

As it has rained solidly all day I thought I would share a recipe what reminds me of sunny holidays in Spain.  This can be easily cooked and on the table in about 30 minutes.  The chorizo comes with the usual warning to double check the ingredients as some seem to have milk in the ingredients list, I got a suitable one in Tesco.  Link to the recipe is at the bottom of the post.

It was an exciting day for me today as I got to see my newly stabilised ankle for the first time, I love all that stuff.  A few of you have asked about my operations and Gordon (who my first book is dedicated to) so thought I would share a photo.  I have Ehlers Danlos Syndrome which causes my joints to be extremely hyper mobile and dislocate easily.

Professor Gordon MacKay has been amazing and basically rebuilt me over the last 10 years.  Gordon has invented an internal brace which is used in surgeon to support soft tissue and dramatically reduces recovery time.  To put it into perspective I’ve had my ankle fully fixed only 5 days ago I can walk perfectly with no support or crutches – he is such an amazing surgeon and I’m so grateful he is my doctor.  You can read more about his awesome invention here https://www.mackayclinic.co.uk

Enjoy!

Fx

Gluten and Dairy Free Spanish Chicken Stew

Gluten and Dairy Free Spanish Chicken Stew

Serves 2

Ingredients

  • 2 chicken breasts, cut into cubes
  • 100g chorizo, double check it is dairy free
  • 1 onion, finely diced
  • 1 pepper, cut into chunks
  • 2 garlic cloves, minced
  • 1/2 teaspoon chilli powder
  • 2 teaspoons smoked paprika
  • 1 tablespoon tomato puree
  • 100ml chicken or vegetable stock
  • 300ml passata
  • 2 teaspoons basil
  • salt and pepper for seasoning

Method

  1. Heat a drizzle of olive oil in a shallow pan
  2. Cook the chicken and chorizo for 5 minutes
  3. Stir in the onion, pepper, garlic, chilli and paprika
  4. Cook for 5 minutes
  5. Stir in the stock, tomato puree and passata
  6. Bring to the boil and simmer for 15 minutes
  7. Season with salt and pepper and stir in the basil
  8. Serve with rice