Low FODMAP Pad Thai | FODMAP Friendly Recipe

• 125 g dried rice sticks

Sauce:

• 1 tbsp tamarind puree
• 3 tbsp brown sugar
• 2 tbsp fish sauce 
• 1 1/2 tbsp oyster sauce

Stir fry:

• 2 tbsp Cobram Estate Garlic or Onion Infused Extra Virgin Olive Oil or a mix
• 150 chicken breast, thinly sliced
• 2 eggs, lightly whisked
• 1 1/2 cups of beansprouts
• 1/2 cup firm tofu, sliced
• 1/4 cup of spring onion (GREEN TOPS ONLY), sliced 
• 1/4 cup finely chopped peanuts

Serve your pad thai with:

• Lime wedges (essential!)
• Ground chilli or fresh sliced chilli (optional)

Instructions

1. 1. Cook and drain rice noodles according to package instructions.
2. 2. Mix Sauce in a small bowl.
3. 3. Heat 2 tbsp Cobram Estate Garlic or Onion Infused Extra Virgin Olive Oil in a large non stick pan over high heat.
4. 4. Add chicken and cook for 2 minutes until mostly cooked through.
5. 5. Push to one side of the pan, pour egg in on the other side. Scramble using the wooden spoon (add a touch of extra oil if pan is too dry), then mix into chicken.
6. 6. Add bean sprouts, tofu, noodles, then the sauce mixture.
7. 7. Toss gently for about 1-2 minutes until the sauce is absorbed by the noodles. Add spring onions and half the peanuts. Toss through quickly then remove from heat.
8. 8. Serve immediately, with the remaining peanuts on top and lime wedges on the side (with a sprinkle of chilli)!