Thai food is one of my favourite things to eat out… or used to be, until I discovered that the majority of meals at Thai restaurants contain garlic and onion, and can usually not be adjusted to suit my dietary requirements. So I decided to create my own low FODMAP Pad Thai. I originally thought it would be a difficult task (I’ve never made Thai food at home before) but I couldn’t have been more wrong!
This meal only took me around 20 minutes to put together, making it the perfect weeknight meal. Don’t waste your money on takeaway when you can make an easy and healthier version at home!
The other fantastic thing about this kind of dish is you can customise it to fit your cravings. I felt like carrot and snow peas, so I tossed them in, but the possibilities are endless! Chuck in as many veggies as you want, change your source of protein (chicken, beef, pork, tofu to name a few) and voila!
Low FODMAP Pad Thai
A delicious low FODMAP Pad Thai that will satisfy your cravings for Thai takeaway while keeping your belly happy.
- 1 lemon, juiced
- 2 tbsp fish sauce
- 3 tbsp maple syrup
- 2 tbsp sesame oil
- 1 packet Thai rice noodles
- 1 carrot
- handful snow peas
- 400 grams chicken breast
- 1 egg
- handful peanuts
Combine lemon juice, fish sauce, maple syrup and oil in a small bowl and set it to one side.
Chop the carrots and snow peas.
Boil the kettle and place the rice noodles in a large bowl. Pour over the boiling water and set aside.
Cook the chicken with a splash of oil in a pan. Add the vegetables and fry until tender. Crack an egg into the pan and stir through until it is cooked and fried throughout.
Add the sauce to the pan and stir.
Once the rice noodles are tender, drain them and rinse with cold water. Add them to the pan and stir through until the vegetables and sauce are evenly distributed.
Serve and top with crushed peanuts.