A classic gluten free Thai dish with rice noodles tossed in a sweet and salty tamarind sauce, finished with your favourite protein and vegetables.
30 minutes prep time
- 2 pkg. Desiam tamarind paste
- 3 tsp. Thai Kitchen fish sauce
- 4 tsp. Bragg all purpose liquid soy seasoning
- 1 tsp. rice wine vinegar
- 4 tbsp. honey
Mix all ingredients together and set aside.
Meanwhile, soak approx. 250 grams of rice noodles in tap water set at hottest setting and covering noodles completely- allowing to soak for ten minutes. Drain, rinse and repeat three times. This process will ensure your noodles are not overcooked.
Steam your choice of vegetables and cook your protein to your liking (suggestion: shrimp, chicken or tofu).
In a wok, heat one teaspoon of avocado oil over med-high heat, add one clove of garlic minced and cook for one minute while stirring.
Add rice noodles and toss while adding sauce, continue to cook and toss occasionally for one minute or until incorporated and hot.
Top with vegetables, protein, fresh lime, peanuts and a variety of herbs like basil, cilantro or mint. To make the recipe spicy, drizzle with Sriracha and sprinkle red Thai chilies.
Recipe created by Chef Dany Duguay
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