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.

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