Created 12 Jan 2025 ยท Updated 1 month ago
Low FODMAP Pad Thai
By Sander
Preparation
20 min
Difficulty
Easy
When I visited Thailand, I was obsessed with Pad Thai. I'm not even exaggerating, I ate it three times a day sometimes. If you deal with IBS: you can absolutely make this sweet-sour-savory noodle dish low FODMAP without destroying what makes it amazing.
This version uses chicken and egg. To make this dish vegetarian, swap the chicken for firm tofu. Prefer shrimp? Go for it! In Thailand, Pad Thai typically features a mix of proteins - could be egg, tofu, beef, or all combined. The beauty of this dish is its flexibility.
As for the veggies, you can follow this recipe, or just use whatever you have. In Thailand, they're not precious about it either - they just grab what looks good at the market and make it work.
This version uses chicken and egg. To make this dish vegetarian, swap the chicken for firm tofu. Prefer shrimp? Go for it! In Thailand, Pad Thai typically features a mix of proteins - could be egg, tofu, beef, or all combined. The beauty of this dish is its flexibility.
As for the veggies, you can follow this recipe, or just use whatever you have. In Thailand, they're not precious about it either - they just grab what looks good at the market and make it work.
Ingredients
Person
Instructions
-
1
Bring 500ml water to a boil in a kettle or pot.
-
2
Prep ingredients: Julienne the carrots, cut broccoli into small florets, shred the cabbage, and cube the chicken into bite-sized pieces.
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3
Heat wok over high heat. Add oil and once shimmering, scramble the eggs until just set. Add chicken and cook until golden brown, stirring occasionally. For extra flavor, add garlic-infused oil.
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4
Add carrots and broccoli, stir-frying for 2-3 minutes until crisp-tender. Add cabbage and stir-fry for another minute. Pour in fish sauce, soy sauce and maple syrup, tossing to combine.
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5
Soak rice noodles in the boiling water until just tender but still firm, about 2-3 minutes. Drain well and add to wok along with bean sprouts. Toss everything together until heated through, about 2 minutes.
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6
Divide among plates and garnish with a squeeze of fresh lime, chopped coriander and crushed peanuts.
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7
Enjoy!
