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
Scale
- 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
