Low FODMAP Pad Thai
Our low FODMAP version of a Pad Thai
Servings: 4 servings
Calories: 398kcal
Cost: $
Ingredients
The main dish
- 200 Grams Carrot 1 large
- 120 Grams Red Pepper
- 140 Grams Cabbage
- 100 Grams Bean Sprouts
- 3 Eggs
- 1 Chicken breast 150-200 Grams
- 4 Portions Rice Noodles
- 2 teaspoon vegetable oil
Sauce
- 2 Tbsp Tamarind Paste See substitutes
- 2 Tbsp Brown sugar
- 2 Tbsp Fish sauce
- 1 tsp Soy Sauce
- 1 Tbsp White Wine Vinegar
Toppings
- a few Beansprouts
- 1 tbsp Chopped peanuts
- 1 lime wedge
Instructions
Preparations
- First matchstick the carrot, slice the cabbage and pepper into thin strips.
- Cut the chicken breast into small strips, flavour with salt and pepper
- Crack the eggs into a mug or bowl and whisk with a fork until well mixed.
- Cook 4 portions of rice noodles according to the package, set aside.
Sauce
- Make the sauce by combining the ingredients into a small bowl and set aside for later
Cooking Pad Thai
- Heat a teaspoon of oil in a large frying pan over medium high heat. Add the carrot and fry for 3 minutes until slightly softened. Add the cabbage and peppers into the frying pan and cook for another 3 minutes on medium heat.
- Remove the vegetables from the pan and put them in a bowl. Add another teaspoon of oil. Cook the chicken until fully cooked and slightly brown on the outside then put aside with the cooked vegetables.
- Scramble the eggs in the pan then add in the cooked chicken and vegetables. Mix well and add most of the bean sprouts (save a few for topping the dish later)
- Toss the cooked noodles into the pan and pour in the pad thai sauce. Cook on medium low heat for 1-2 minutes until all ingredients are warmed up again.
- Plate the Pad Thai and sprinkle some Beansprouts, Chopped peanut and squeeze a lime wedge over the dish.
Notes
If you don't have tamarind paste you can use some ketchup for a similar effect.