24 July 2018

Chicken Pad Thai


By Shirley Webber and Erin Dwyer - Research Dietitians

Thai cuisine is so delicious! Full of big flavours and lots of colour. Here is a tasty low FODMAP Pad Thai (with some extra veg thrown in) the whole family will love.


(Serves 4)

  • 1/4 cup soy sauce 
  • 1 tablespoon maple syrup
  • 2 tablespoons peanut butter
  • 1/4 cup lime juice
  • 1 teaspoon fish sauce (substitute with more soy sauce if vegetarian)
  • 250g rice noodles
  • 1 tablespoon garlic infused olive oil
  • 2 chicken breasts, cubed  (use 200g firm tofu for a vegetarian option)
  • 2 eggs, whisked
  • 2 teaspoons fresh ginger, grated 
  • 1 chili, finely sliced
  • 2 zucchinis, made into veggie noodles using a spiraliser 
  • 1 carrot, made into veggie noodles using a spiraliser
  • 1 cup bean sprouts 
  • 1/2 bunch spring onion, green section only, chopped 
  • 1 cup coriander leaves 
  • Crushed peanuts, extra bean sprouts and 1 lime, to serve


  1. In a jug, whisk soy sauce, maple syrup, peanut butter, lime juice and fish sauce (if using).
  2. Prepare rice noodles as per packet instructions.
  3. In a wok, heat half the garlic infused oil and add the cubed chicken (or tofu). Stir-fry until sealed, add the eggs and toss around to coat the chicken in egg. Once cooked, remove chicken and egg and set aside. 
  4. Heat the remaining garlic infused oil in the wok and add the ginger and chili. Stir cooking until fragrant. 
  5. Add the zucchini and carrot noodles along with the bean sprouts and gentle toss.
  6. Add the chicken and egg mixture along with the cooked rice noodles and toss to combine. 
  7. Pour the sauce mixture over the mix, stir through and serve with the green spring onions and coriander. 
  8. Serve the Pad Thai in the traditional way with extra bean shoots, crushed peanuts and a wedge of lime on the side

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