#Glutenfree Bab bim bap around Bangkok

imageEver since I had a stopover in Korea, I have come to enjoy the occasional bab bim bap. Laura over at Gluten Free Traveller recommended this dish as it contains steamed vegetables, rice, egg and kimchi.

I’ve had difficulty finding a gluten free bab bim bap around Bangkok as many of the Korean places I visited added soy sauce to the dishes, either in the rice or kimchi. But I found recently that Sukishi chains don’t – what a relief!

If you do find yourself heading off to Korea, here are a couple helpful websites to prepare you for the trip:

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Pineapple Fried Rice – Kao Pad

526942808e1e9PineappleFriedRiceThis is such a cool dish when you’re on the islands sipping a cocktail watching the sunset. For me, it evokes those memories island hopping with friends. But if you want to create that dish at home (minus the whole pineapple) here’s how to do it!

Serves 3-4

You will need:

  • 2 cups cooked rice
  • 100 grams chicken, pork or shrimp
  • 1 tbsp raisins, chopped
  • 1 tbsp pineapple, diced
  • 1 tbsp tomato, diced
  • 1 tbsp carrot, chopped
  • 1 tbsp onion, diced
  • 1 egg
  • 1 tbsp garlic, chopped
  • handful sweet peas
  • any other veg you want to add!
  • handful of cashews (these are plentiful in Thailand! If salted, remove the salt and 1/2 the soy and fish sauce)
  • 2 tbsp cooking oil
  • 2-3 spring onions sliced finely
  • 1 tbsp gluten free soy sauce
  • 1 tbsp fish sauce
  • tsp sugar
  • 1 tsp curry powder
  • salt and pepper to taste

3611900631_3422184d3dGet your ingredients sorted and then warm up the wok.

  1. Heat the oil over medium heat.
  2. Add the garlic and protein, then add the onion.
  3. Add the egg and stir-fry everything together, adding in the vegetables.
  4. Add in the seasonings and stir together for another minute or so.
  5. Serve with red chili pepper, limes for garnish and sprinkle the green onion on top!

Pad See-Ew – Fried Flat Rice Noodles

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So quick and easy to make!

This is one of my favourite dishes as it’s super easy to make and I get a whackload of kale in one meal. According to WebMD, 1 cup of kale has just 33 calories but:

  • Nearly 3 grams of protein
  • 2.5 grams of fiber (which helps manage blood sugar and makes you feel full)
  • Vitamins A, C, and K
  • Folate, a B vitamin that’s key for brain development
  • Alpha-linolenic acid, an omega-3 fatty acid. (While kale has far less omega-3 than fish, it is another way to get some of this healthy fat into your diet.
  • Lutein and zeaxanthin, nutrients that give kale its deep, dark green coloring and protect against macular degeneration and cataracts
  • Minerals including phosphorus, potassium, calcium, and zinc

    pad_see_ew

    I’ve also used brown rice linguine for this and it works well!

Serves 2

Right, let’s get to the recipe! For this super quick dinner or side dish, you will need:

  • 200 grams wide, flat rice noodles (sen yai). Fresh or dried is ok, but if you’re using the dried kind you need to soak them first
  • handful medium firm tofu or handful of prawns
  • 1 cup kale cut into 1/2 inch sections – use the stalks and leaves! Broccoli and rapini work well for this recipe too!
  • 1 egg tbsp garlic
  • 2 tbsp oil
  • 1 tbsp gluten free soy sauce
  • 1 tbsp oyster or fish sauce
  • 2 tsp palm sugar
  • 2 tsp apple cidar vinegar
  • salt and pepper to taste
  • red chili if desired

Get your ingredients ready and your wok warmed up. This is a quick dish!

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Don’t be an idiot like me and add the kale too soon!

 

  1. Heat the oil over medium heat
  2. Add the garlic and tofu or prawns. Stir-fry for 2 minutes.
  3. Then add the egg and cook, then the noodles. Stir it all together.
  4. Add the kale and all the seasonings. Stir again for another 2 minutes.
  5. Serve with red chili powder and a slice of lime.
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Pad Thai

Phat_Thai_kung_Chang_Khien_street_stallI’ve been lazy lately, making pad thai with the organic pad thai sauce I bought. But if you want to cook it from scratch, here’s how!

Pad thai was originally invented to get rid of the Chinese influence of wheat noodles. They didn’t stir fry very well, so rice, being the main export of Thailand, was converted into noodles and a new dish was born!

Serves two.

You will need:

  • 100 grams rice noodles and water for soaking
  • 100 grams chicken or tofu
  • 1 egg
  • 2 tsp chopped garlic
  • 2 tsp chopped shallot
  • 2 tsp dried shrimp (optional)
  • 1/2 cup bean sprouts
  • 1/4 cup shredded carrots
  • 1/4 chopped spring onions
  • 3/4 cup water
  • 2 tbsp oil
  • 1 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tbsp palm sugar
  • 1 tbsp chili sauce
  • 3 tbsp tamarind juice (substitute rice vinegar)
  • 1 tbsp roasted peanuts
  • slice of lime for garnish

Method:

  1. Soak the rice noodles in some water before you start.
  2. Heat the oil in a wok over low heat. Add the garlic and firm tofu. Stir fry until the tofu becomes golden and a little crispy on the outside.
  3. Add the dried shrimp and stir fry for a minute. Then push everything to one side.
  4. Drain the rice noodles and add to the wok. Add in the water and stir fry until the noodles become soft, then add the seasoning, bean sprouts, carrots, spring onions etc. Leave out the peanuts and lime for later.
  5. After stir frying for a couple minutes, push everything to the side and add in the other tbsp of oil. Crack the egg and let it spread out across the bottom of the pan. Flip it over and let it cook, then start breaking it up into smaller pieces.
  6. Mix everything together now, turn off the heat and serve. Add the roasted peanuts on top, or on the side, with a slice of lime. As in the picture you can also serve chili powder, beansprouts and spring onions on the side as a garnish. Your choice!