Sincerely Carolina

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Day Twenty-Six: Gluten-Free with RR Challenge — Thai-ed Up Day, Easy Evening

by caroline

Today was a BUSY day, meaning that when it came time for dinner this evening, I knew I wanted it to be something easy. I was also hoping it would be something I could make work for Day 26 of the Gluten-Free with Rachael Ray Challenge. So, I crossed my fingers and flipped open the May 2011 issue of EveryDay with Rachael Ray, and spotted a recipe for a Thai Noodle Bowl with Shrimp. It was also next to the label "15-minute, One-Pot Supper".


I lo-o-o-ve Thai food, so this recipe instantly landed a dinner date with me. No cheesy one-liners required. ;)

I decided to swap the noodles with brown rice and the shrimp with cubed portobello mushrooms to make it gluten-free and vegan. Shrimp is not exactly one of my faves, so it seemed like a reasonable switch-er-oony to me. I also opted for light coconut milk instead of regular just because I figured I would lighten it up a bit, and tamari in place of soy sauce because it is what I had on hand.

I love Thai Kitchen products when I am cooking up a dish like this. They list "gluten-free" and "vegan" right on the label if the item meets those standards, making it easy-peasy for the consumer.

Here are the details. Without considering the boiling time for the rice (which took about 35 minutes), this recipe really was prepared and done in 15 minutes. How nice is that?


Thai Rice Bowl with Portobello Mushrooms

(Print me!)

RR's Ingredients
The G-Spot Used
  • 4 oz. rice noodles
  • 1 1/2 cups brown rice
  • 1 can (13.5 oz) coconut milk
  • 1 can (13.5 oz) gluten-free, light coconut milk
  • 1 Tablespoon soy sauce
  • 1 Tablespoon gluten-free tamari
  • 1 Tablespoon Thai red curry paste
  • 1 Tablespoon gluten-free Thai red curry paste
  • 1 lb. peeled, deveined medium shrimp
  • 2 portobello mushroom caps, cut into cubes
  • 2 cups snow peas
  • 2 cups snow peas
  • salt and pepper
  • salt and pepper
  • cilantro, for garnish
  • cilantro, for garnish
  • lime wedges, for garnish
  • lime wedges, for garnish



Cook brown rice according to directions and set aside. In a separate pot, bring 1 cup water, coconut milk, soy sauce and curry paste to a simmer. Add mushrooms and cook 1 minute, Add snow peas and cook to crisp-tender, about 3 minutes. Season with salt and pepper. Divide brown rice between two bowls and ladle soup on top. Garnish with cilantro and lime wedges.

See — gluten-free and vegan right on the label!

Purr-dy. :D

Wonderful dish! I couldn't believe how easy it was to make something so clean and delicious. Next time, I think I would add a little more red curry paste — I love the rich flavor and I like my food spicy!


Note: This recipe is gluten-free and vegan. (If you have allergies or food sensitivities, always check specific manufacturer’s products for allergens and/or cross-contamination issues.)


One of the aspects of ethnic foods I love most are the different flavors and spices that are used. They can really turn a simple dish into something amazing! I love spicy Mexican food, sweet and sour flavors in one of my favorite Asian dishes, and the coconut and curry flavors that are bound to Thai meals.

What are some of your favorite ethnic dishes?