Pad Thai
Don’t let anyone tell you that low FODMAP dishes are boring. There are so many flavours in this Pad Thai dish - salty, sweet, sour, spicy and umami, that your tastebuds will be singing.
The ingredients below serve 4.
Ingredients:
250g rice noodles
2 chicken breasts (600g), sliced
360g bean sprouts
64g spring onion green tops
1 red chilli*
3 eggs
200g red pepper
Sauce
2 tbsp soy sauce
2 tbsp fish sauce
a little sesame oil
2 tsp sugar (palm sugar or maple syrup)
2 tbsp lime juice
Garnish:
2 tbsp of peanuts
1 cup of coriander
Method:
Cook noodles in boiling water as per instructions (usually cover and soak for 20 mins) then snip with scissors
Combine sauce ingredients in a small bowl - stir with a fork or chop sticks.
Stir fry chicken then set aside
Clean the wok
Stir fry eggs until just set then set aside
Stir fry the sliced red pepper and onion tops for 3 minutes
Add all other ingredients to wok to warm through and combine thoroughly
Serve with chopped peanuts and coriander
Optional - for additional sauce, add Massel chicken stock after stir-frying pepper and onion tops
*chilli can trigger IBS symptoms for some - if that’s you, don’t include