Gluten Free Pad Thai

For the Pad Thai              

2 eggs, beaten

2 tablespoons peanut, ground nut or stir-fry oil                

1 red pepper, de-seeded and cut into thin strips

1 red onion, finely sliced

1 carrot coarsely grated

2 garlic cloves, chopped

1-2 red chillies, deseeded and finely chopped (or leave
seeds in for extra spice)

400g packet, straight to wok Thai Ribbon noodles

4 spring onions, finely sliced
40g chopped peanuts, preferably unsalted

1 handful fresh coriander leaves

For the sauce

2 tablespoons light soy sauce (Tamari sauce is gluten free)

1 tablespoon sweet chilli sauce

Juice from 1 lime
4 tablespoons fish sauce
1 tablespoon soft brown sugar

1. Heat a wok over a high heat and add 2 tablespoons of the oil.
2. Once the oil is almost smoking add the chilli and garlic and stir-fry for 1 minute. Add the red pepper, yellow pepper, carrot and onion and stir fry for 3-4 minutes, until the onion has softened.
3. Add the noodles, and butter beans. Cook for 2 minutes, tossing the ingredients together.
4. Meanwhile make the sauce. Place the soy sauce, sweet chilli sauce, lime juice, fish sauce and sugar into a bowl and mix together.
5. Stir the sauce through the Pad Thai.
6. Beat the eggs in a bowl and add to the wok, cook for 1 minute. Toss the through the spring onions.
7. Place in bowls, sprinkle with the peanuts and the coriander leaves and serve.

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