Enjoy the vibrant and aromatic flavours of this low FODMAP Pad Thai. Bursting with the perfect blend of spices, this dish will transport you straight to Thailand. With tender chicken and a medley of colourful vegetables, it’s a feast for both the eyes and the taste buds. Whip up this delicious dish and savour the exotic flavours while keeping your tummy happy. Delight in the magic of Thai cuisine without any FODMAP worries!
Low FODMAP Pad Thai
Prep time: 20 mins
Cook time: 15 minutes
Serves: 4
Ingredients:
- 8 ounces gluten-free rice noodles
- 2 tbsp garlic-infused oil
- 1 pound shrimp, peeled and deveined (or substitute with firm tofu for a vegetarian option)
- 2 eggs, beaten
- 1 cup bean sprouts
- 1 red bell pepper, thinly sliced
- 3 green onions (green parts only), sliced
- 1/4 cup unsalted roasted peanuts, chopped (optional)
- Lime wedges, for serving
For the sauce
- 3 tbsp low FODMAP tamari sauce (e.g. San J Organic Gluten Free Tamari Soy Sauce)
- 2 tbsp maple syrup
- 2 tbsp rice vinegar
- 1 tbsp low FODMAP fish sauce (e.g. Niulife Vegan Fysh Sauce)
- 1 tsp tamarind paste (ensure it’s low FODMAP)
- 1/4 tsp red pepper flakes (optional, adjust to taste)
Method:
- 1. Cook the rice noodles according to the package instructions. Drain and set aside.
2. In a small bowl, whisk together all the sauce ingredients until well combined.
3. Heat the garlic-infused oil in a large pan or wok over medium heat. Add the shrimp (or tofu) and cook until pink and cooked through. Remove from the pan and set aside.
4. In the same pan, pour in the beaten eggs and scramble them until cooked. Push the eggs to one side of the pan.
5. Add the cooked rice noodles, bean sprouts, red bell pepper, and green onions to the pan. Pour the sauce over the ingredients and toss everything together until well coated.
6. Add the cooked shrimp (or tofu) back to the pan and stir to combine.
7. Serve the Pad Thai hot, garnished with chopped peanuts (if using) and lime wedges on the side for an extra burst of flavour.
