Thai food. Pad Thai. One of our favourite food. We had it on one of our first dates and it’s one of our most ordered meals, still. To learn how to cook Pad thai, it took some practices.

We had the pleasure to learn how to cook thai food from my two sisters in law, who are both from Thailand. They just know what they do and it turns out better than in the restaurant! This recipe is an original recipe that I adapted to an histamine-low, gluten-free, sugar-free, egg-free Pad thai. But don’t worry: it is not lacking in taste.

One of the most important ingredients of an original Pad Thai is: tamarind. Tamarind is a kind of date fruit of the tamarind tree. Inside the pods are the seeds, which are enveloped by a brownish to black-red pulp. To get the fruit pulp separated from the seeds, we have to lay the tamarind in water over night and in the next morning, we have to squeeze the tamarind until we can separate the seeds from the paste.

The second traditional ingredient is the fish sauce. But as you might know, fish sauce is not histamine free. Fish sauce does a magical thing: it brings in acid and salt to a recipe. In this recipe I did use fish sauce, as the rest of the recipe is histamine-free. But if you want to be safe, you can mix the juice of two lemons and salt together and replace the fish sauce with it. Are you ready? Then let’s go!

If you have a histamine intolerance: Make sure to read our article and to replace the fish sauce e.g. with Lemon (It depends on how you react to Lemon). Of course, do not add any chili as a topping.