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.
- 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
- In a jug, whisk soy sauce, maple syrup, peanut butter, lime juice and fish sauce (if using).
- Prepare rice noodles as per packet instructions.
- 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.
- Heat the remaining garlic infused oil in the wok and add the ginger and chili. Stir cooking until fragrant.
- Add the zucchini and carrot noodles along with the bean sprouts and gentle toss.
- Add the chicken and egg mixture along with the cooked rice noodles and toss to combine.
- Pour the sauce mixture over the mix, stir through and serve with the green spring onions and coriander.
- Serve the Pad Thai in the traditional way with extra bean shoots, crushed peanuts and a wedge of lime on the side