Simple Low FODMAP Pad Thai
Ingredients
- ¼ cup of soy sauce
- 1 tablespoon of maple syrup
- 2 tablespoons of peanut butter
- ¼ cup of lime juice
- 1 teaspoon of fish sauce
- 1 250 g package of rice noodles
- 1 tablespoon of garlic infused olive oil
- 2 chicken breasts cubed
- 2 eggs whisked
- 2 teaspoons of fresh grated ginger
- 1 finely sliced chili
- 2 zucchinis prepared using spiralizer
- 1 carrot prepared using spiralizer
- 1 cup of bean sprouts
- ⅛ cup of green onions
- 1 cup of coriander leaves
To taste (as a garnish)
- crushed peanuts
- lime wedges
- bean sprouts
Instructions
- All ingredients ready? Let's begin!
- Combine soy sauce, maple syrup, peanut butter, lime juice, and fish sauce in a bowl by whisking together.
- Prepare rice noodles as instructed by packaging.
- On low to medium heat, heat half of the garlic infused olive oil in a wok or fry pan.
- Once heated, add cubed chicken breast.
- Stir-fry until cooked, adding whisked egg once. After the egg has cooked thoroughly, remove chicken and egg from the wok/fry pan.
- Add remaining garlic infused olive oil to the pan. Add ginger and chili, cooking until fragrant.
- Add zucchini, carrot, and bean sprouts, tossing gently in the mixture.
- Add in chicken, egg, and rice noodles, tossing gently.
- Pour in whisked sauce, continuing to toss until ingredients are thoroughly coated.
- Add green onions and coriander leaves, continuing to toss to mix.
- Serve with crushed peanuts, additional bean sprouts, and lime wedges on the side.
Video
Nutrition
Calories: 532kcal | Carbohydrates: 67g | Protein: 35g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 1263mg | Potassium: 990mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3318IU | Vitamin C: 46mg | Calcium: 75mg | Iron: 3mg