Thai Gluten-Free Shrimp and Pineapple Fried Rice (Pad Thai Kung Sapparod)
Experience a delightful, gluten-free Thai shrimp and pineapple fried rice that's both visually stunning and flavorful. This authentic Pad Thai Kung Sapparod recipe features succulent shrimp, sweet pineapple, and crunchy beansprouts in a tangy tamarind sauce atop jasmine rice. Enjoy an unforgettable meal that captures the essence of Thailand's vibrant culinary scene.
Allergens
Shellfish (shrimp)
Ingredients
- 1. 2 cups cooked jasmine rice (preferably day
- old) 2. 8 large shrimps, peeled and deveined 3. 1 cup fresh pineapple, diced 4. 1 cup mung bean sprouts 5. 2 tablespoons tamarind paste 6. 2 tablespoons fish sauce 7. 2 tablespoons palm sugar 8. 2 tablespoons vegetable oil 9. 2 cloves garlic, minced 10. 2 eggs, beaten 11. Green onions and roasted peanuts for garnish
Instructions
- Heat a wok or large pan over medium high heat. Add the vegetable oil, followed by the shrimps and cook until pink. Remove from the wok and set aside.
- In the same wok, add garlic and sauté until fragrant.
- Add the cooked rice and stir fry for a few minutes until it is heated through.
- Make a well in the center of the rice and crack the eggs into it. Scramble the eggs with the rice.
- In a small bowl, mix together tamarind paste, fish sauce, and palm sugar. Pour this over the rice and stir well to combine.
- Add the shrimps back into the wok along with the diced pineapple and bean sprouts. Stir fry for another 2 3 minutes until heated through and combined.
- Turn off the heat and transfer the fried rice to a serving dish. Garnish with green onions and roasted peanuts.
Chef’s Insight
Use day-old jasmine rice for best results - Add a pinch of red pepper flakes for extra heat if desired
Notes
Adjust the tamarind sauce to taste, adding more if you prefer a tangier flavor - Use gluten-free fish sauce for a completely gluten-free meal