Ginger and White Wine Pad Thai (Gluten Free)

Over the last seven months, I have been through numerous medical tests, long waits and a variety of doctor visits.  I have seen specialists and special specialists, often going home no closer to an answer for my constant stomach pain and nausea.  My gall bladder has been ruled out several times and I have had more radiation in my body then I care to think about.  After all these months of searching, I am finally getting closer to an answer.  After seven months, ten medical tests, over thirty pounds lost, much money spent and many tears of frustration shed, I am finally feeling like I see a solution materializing.  I was most recently diagnosed with gastroparesis, or paralyzed stomach.  Basically it takes my stomach a very long time to digest, so when food sits I get sick.  I have to eat very small meals, low in fiber and low in fat.  There is also reason to believe that I have gluten sensitivity.  Neither condition is one that will be easily fixed or go away soon, if at all.  So, the journey of learning to eat starts over for me again.  At first, the idea of these new restrictions seemed daunting, but today they seem like a wonderful challenge.  I LOVE to cook and bake and now I have new motivation to find yummy solutions to these issues.  I am also not alone at all in my new restrictions and what an awesome opportunity to share food ideas and solutions with others?

Consider it pure joy, my brothers, whenever you face trials of many kinds, because you know that the testing of your faith develops perseverance. – James 1:2-3

Ginger and White Wine Pad Thai (Gluten Free)

Foreman Style

Ingredients:

2T Extra Virgin Olive Oil

4Gloves Minced Garlic

½ Red Onion, Diced

4 to 6 Asparagus Spears, Chopped

½ Red Pepper, Chopped

10 to 12 Cherry Tomatoes

1 Inch Piece of Fresh Ginger, Grated

2 Eggs, beaten

1 lb Shrimp, Peeled and Deveined (or tofu, chicken, etc)

½ Cup White Wine

1T Gluten Free Soy Sauce

Salt and Pepper to Taste

1 tsp Crushed Red Pepper

8 oz Box of Pad Thai Rice Noodles

Toasted Sunflower Seeds

Scallions

 

Directions:

Warm oil in pan; add garlic, onion, asparagus, red pepper, tomatoes and ginger.  While veggies are cooking, soften noodles in hot water for 8 to 10 minutes.   Add shrimp and eggs to veggies and cook until shrimp starts to turn pink and eggs are cooked, stirring to make sure eggs scramble.  Season with soy sauce, wine and seasonings and add noodles. Cook all ingredients until flavors are married being careful to not over cook noodles.  Top with sunflower seeds and scallions and enjoy!