Friday, May 22, 2009

Gluten Free Cookbook Review- Part 1

I just received a copy of Gluten Free Every Day from the fine folks at Andrews McMeel Publishing. The book is written by chef Robert Landolphi. My plan is to try a few of the recipes in the book and then give an overall review. Two things that really strike me about this book at first glance are: one, I have most of the ingredients used in the book in my pantry already and two, the recipes appear straight forward and as the title suggests, easy enough to prepare everyday. I had some left over fresh shrimp in my refrigerator that I had not used in my earlier taco recipe. As I flipped through the book, I came upon a Shrimp Pad Thai recipe. Perfect! I had most of what I needed already and a quick trip to the store completed my ingredient list.

Shrimp and Vegetable Pad Thai:
from Gluten Free Every Day
7 ounces uncooked gluten-free rice stick noodles
1/4 cup GF fish sauce
1/4 cup rice wine vinegar
3 Tbs dark brown sugar
1/4 tsp red pepper flakes
1 Tbs Asian sesame oil
3 Tbs peanut oil
1 pound medium shrimp (peeled, deveined)
1 cup mung bean sprouts
2 large carrots, peeled and cut into matchsticks
1/2 cup red bell pepper, cut into matchsticks
1 shallot, thinly sliced
2 cloves garlic, minced
1/2 cup unsalted roasted peanuts, chopped
4 green onions, sliced into 1-inch pieces
2 Tbs fresh lime juice
1/4 cup fresh cilantro, chopped
Prepare the noodles according to the package directions. Drain in a colander and set aside. In a small bowl, whisk together the fish sauce, vinegar, brown sugar, and red pepper flakes until the sugar is dissolved.

Prepare all the vegetables. In a large pan, heat the sesame and peanut oils over medium-high heat. Add the shrimp and saute until pink, about 3 minutes. Add the bean sprouts, carrots, bell pepper, shallot, garlic, and noodles and saute for 3-4 minutes. Pour the sauce into the pan and, using tongs, toss until combined and coated. When the sauce is almost evaporated from the bottom of the pan, add the peanuts and green onions and cook 1 minute more. Remove from the heat and stir in the lime juice and cilantro.

Pile high and eat. Enjoy!!!
I appreciate the simplicity of this recipe. I made it on a week night after working all day and it was perfect. I was in and out of the kitchen with minimal clean up. I loved the bold flavor combination of citrus from the lime, cilantro, and spicy/salty notes from the sauce. I had enough left over to take to work for lunch the next day. After sitting over night, I think the flavors melded even more and really made for a great lunch. I'll be back with another recipe review from Gluten Free Every Day soon. For more shrimp dinner ideas please visit Diane over at The W.H.O.L.E. Gang for a Friday Foodie Fix.


  1. That looks delicious and sounds like a good cookbook. Thank you for letting us know on Friday Foodie Fix. Please send the leftovers to my house. :-)

  2. Ah, a classic recipe! Love the pic of the ingredients and the dish piled high. :-) We have a new international market about 30 miles away and everyone says they have the freshest bean sprouts bar none. We had planned to stop on the way home yesterday evening from camping, but I felt too grubby to venture in. So I need to go soon so I can try this recipe with the best ingredients.

    The cookbook sounds like a good one. The two things you mentioned are definitely the main criteria for my cooking. :-)

    Thanks, Brian!

  3. I actually just got this book the other day! Your shrimp pad thai looks great, I can't wait to try out some of the other recipes in it too!

  4. I love pad thai. I almost always use chicken but will use shrimp on occasion too. You're plating is much more eloquent than mine though, hah. Looks very tasty.