Low FODMAP pad thai
Pad thai is a famous streetfood dish from Thailand. I have never been to Thailand, so I have never tried the original, but I did eat a very good pad thai in an Asian restaurant in Ljubljana.
It has many of my favourite ingredients: rice noodles, peanuts, shrimps and egg. So it was about time that I made a low FODMAP pad thai!
You can also make pad thai with chicken, that is how I ate it in the restaurant, but this time I choose to make a version with shrimps.
I make dishes with chicken so often that fish is a nice variation once in a while. In the supermarkets (in the Netherlands at least) you can also find pre-made pad thai paste, but I rather make it myself. In that way, I know what is in it and I can avoid garlic and onion (and it is probably tastier too 😉 )
I made the pad thai with two friends and we almost ate our fingers with it. It was really good and it is simple to make. A win-win!
Low FODMAP pad thai
- Total Time: 30 min
- Servings: 2 1x
- Diet: Gluten Free
Description
My recipe for low FODMAP pad thai, a delicious combination of shrimps, rice noodles, scrambled eggs and peanuts. Gluten-free and lactose-free.
Ingredients
- 150 g (5.3 oz) large shrimps
- 160 g (5.6 oz) rice noodles
- 200 g (7 oz) bean sprouts
- 2 stalks spring onion
- 2 eggs
- A handful unsalted peanuts
- Wok oil or sunflower oil
For the Pad thai sauce
- 2 tbsp tamarind paste
- 5 tbsp sugar
- 3 tbsp fish sauce
Instructions
- Put the noodles in a bowl and cover them with boiling water. Let them sit for 5 minutes and drain them.
- Heat the fish sauce together with the tamarind paste in a pan and dissolve the sugar in it. Taste it and at some more fish sauce, tamarind paste or sugar to taste. If you want the sauce to be more salty add fish sauce, if you want it to be more sour add tamarind paste and if you want it to be more sweet add sugar. Set this aside.
- Heat some of the oil in the wok. Beat the eggs and make them into scrambled eggs. Remove them from the pan when they are just done. Set them aside too.
- Clean the wok, add the rest of the oil to it and fry the bean sprouts for a few minutes. Add the spring onion, in rings. Add the shrimps and fry them for a few minutes too. Finally, add the noodles and the pad thai sauce and stir everything through. Heat it all for a few minutes.
- Serve the pad thai with a few rings of spring onion and the peanuts.
- Prep Time: 30 min
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (1/2)
- Calories: 548
- Fat: 12
- Carbohydrates: 99
- Fiber: 5
- Protein: 29
Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.
4 Comments
Loved it!!
Thank you so much.
Cheers, Charly.
Thank you too Charly!!
What’s a good substitute for tamarind paste?? Checked every grocery store near me and couldn’t find any!! Lol
Tamarind gives a slightly sour flavour to the dish, so you could replace it with some lemon or lime juice. I would use 1 tbsp.