Pad Thai is a simple, healthy and delicious meal that’s perfect for lunches or dinners throughout summer, autumn and spring. And as it is a quick recipe, it’s a great one to have on hand for when you’re trying to be time-savvy!
Garlic and onion are commonly used ingredients in many recipes, however, they are considered as high in FODMAPs. Cobram Estate has a range of infused olive oil including Cobram Estate Garlic & Onion Infused Extra Virgin Olive Oil, so you don’t miss the garlic and the onion flavours!
Traditional Pad Thai recipes often contain whole garlic which is high in a type of FODMAP called fructans. Therefore, to keep this recipe low FODMAP, we have switched whole garlic and onion for Cobram Estate Garlic & Onion Infused Extra Virgin Olive Oil.
This provides this recipe with the same great taste, without the tummy ache!
Low FODMAP Pad Thai
Serves 2
Ingredients:
125g 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 & Onion Infused Extra Virgin Olive Oil
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)
Method:
1. Cook and drain rice noodles according to package instructions.
2. Mix Sauce in a small bowl.
3. Heat 2 tbsp Cobram Estate Garlic & Onion Infused Extra Virgin Olive Oill l in a large non stick pan over high heat.
4. Add chicken and cook for 2 minutes until mostly cooked through.
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. Add bean sprouts, tofu, noodles, then the sauce mixture.
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. Serve immediately, with the remaining peanuts on top and lime wedges on the side (with a sprinkle of chilli)!
end to give it a little zest.
Cobram Estate Garlic & Onion Infused Extra Virgin Olive Oil is crafted from olives grown in Australia’s leading groves on the banks of the Murray River. Each season, selected olives are harvested and crushed within hours to produce the freshest and finest Extra Virgin Olive Oil. Their master blender combines specific olive varieties selected for their light flavours and delicate aromas together with cold pressed garlic and onion oil. Available at Coles and Woolworths, Australia.
