Gluten Free Curry Pad Thai

This is a dinner that my kids love, they usually ask for a second helping and they will always have clean plates at the end of dinner time! I use a gluten free brown rice pad thai noodle from Sprouts (I linked it below). This recipe has egg in it for protein, but sometimes we will also add in chicken. You could easily make this dish vegan by subbing the eggs for tofu or leaving them out all together. I add broccoli and peas into this recipe for the veggies because those are some of my kid’s favorites, but you could add in whatever vegetables you’d like! It would also be really good with some chopped cashews on top, however I typically skip the nuts because my son can’t have them.

What would normally be an unhealthy meal when eating out, is cleaned up by preparing it at home with healthy oils and fresh ingredients! It is also prepared with brown rice noodles versus a white noodle that is more processed, giving it more nutrients and fiber.

If you are cooking this for your kids and you’re not sure if they will like the curry, you can cut back on the amount and season to taste. Try adding more coconut aminos for flavor if needed. The sesame oil and fresh cilantro also add lots of flavor to this dish! I also typically chop the onion in this recipe fairly small because my youngest will pick it out of her noodles if it is in slices.

RECIPE

Ingredients:

• 8 oz gluten free pad thai noodles, cooked according to packaging

• 1/2 cup onion, chopped or sliced

• 1 large garlic clove, minced

• 1 1/4 cup broccoli florets

• 1/2 cup frozen or fresh peas

• 3 eggs, beaten

• 3 tablespoons sesame oil

• 1 tablespoon coconut oil

• 2 teaspoons curry powder

• 1 teaspoon salt

• 1/4 cup coconut aminos

• cilantro, chopped for garnish

• cashews, chopped for garnish (optional)

Directions:

Begin by cooking your gluten free pad thai noodles according to the packaging. Drain and set aside when done. In a large cast iron skillet or wok add 2 tablespoons of sesame oil. Heat over medium heat, add onion. Cook for about 3 minutes, until tender and starting to brown. Add garlic and cook for one more minute. Remove onion and garlic from the pan and set aside on a plate. Add one tablespoon of sesame oil to the pan and sauté the broccoli for about 3-4 minutes. Add the cooked noodles with 2 tablespoons of water and curry powder, toss to combine (I find to helpful to use tongs once adding the noodles). Push noodles to the side of the pan, making a hole in the middle. Add 1 tablespoon of coconut oil in the center of the pan and the beaten eggs. Toss eggs until cooked, then mix together with the noodles. Add the peas, onion and garlic back into the pan, along with the coconut aminos and salt. Toss to combine and cook until the peas are heated through. Serve with fresh cilantro and cashews on top.