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Low-FODMAP Pad Thai

Low-FODMAP Pad Thai I had purchased Annie Chun’s Pad Thai noodles because they were FODMAP-friendly, but I had NO idea how to use them in a recipe. Most stir-fry and Pad Thai recipes call for sauces that are bottled with ingredients I can’t afford to risk with my belly. I decided to set out and make my own. Here’s what I came up with:

Start out with any and all veggies you’re interested in including. I went with squash, mini sweet peppers and green beans. You’ll need one stalk of celery sliced thin as well for initial sautéing.   Low-FODMAP Pad Thai Slice the rest of the veggies and set aside.  Low-FODMAP Pad Thai Mix all sauce ingredients in a bowl and also set aside.
Low-FODMAP Pad Thai In a large saute pan, heat up garlic-infused olive oil (or regular is fine too!) and add celery. Cook for about 3 minutes. Low-FODMAP Pad Thai Add in the sliced sweet peppers and cook for 2 minutes before adding in the other ingredients. Low-FODMAP Pad Thai Low-FODMAP Pad Thai Mix well and saute for about 5 minutes before adding in the sauce. Once the sauce is added, cover and let cook for about 10 minutes until the veggies start to soften, or are to your liking. Uncover and continue cooking. Stir frequently. Meanwhile, prepare Pad Thai noodles per instructions on the box. By the time the veggies are ready, your noodles should be too. Low-FODMAP Pad Thai If you are adding a protein, now is the time! I used already cooked frozen shrimp which I’d defrosted. Mix everything together and thicken the sauce with a cornstarch. This part is optional. Low-FODMAP Pad Thai Add Pad Thai noodles and mix everything. Low-FODMAP Pad Thai That’s it! You’re finished. Devour that deliciousness! Low-FODMAP Pad Thai

Low-FODMAP Pad Thai
 
Prep time
Cook time
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Author:
Ingredientz
  • Annie Chun's Pad Thai noodles
Vegetables
  • Squash and/or zucchini, sliced
  • Sweet mini peppers, sliced
  • Green beans, halved
  • 1 stalk of celery, sliced
  • Add any others you might want
Sauce
  • 1 tablespoon peanut butter
  • ½ cup soy sauce or tamari
  • ½ cup broth (I use Progresso Tuscany)
  • ¼ cup maple syrup
  • 1 tablespoon sesame oil
  • 1 teaspoon chili pepper flakes
  • Optional: cornstarch for thickening at the end
  • **Please note for cooking: Take a taste and see if there's anything you want to add towards the end. More tamari maybe? More maple syrup? Up to you!**
Protein
  • Easy option: Cooked frozen shrimp, defrosted
Instructionz
  1. Prepare veggies and set aside.
  2. Mix ingredients for the sauce in a bowl and set aside.
  3. In a large saute pan, heat up garlic-infused olive oil (or regular is fine too!) and add celery. Cook for about 3 minutes.
  4. Add in the sliced sweet peppers and cook for 2 minutes before adding in the other ingredients.
  5. Mix well and saute for about 5 minutes before adding in the sauce.
  6. Once the sauce is added, cover and let cook for about 10 minutes until the veggies start to soften, or are to your liking.
  7. Uncover and continue cooking. Stir frequently.
  8. Meanwhile, prepare Pad Thai noodles per instructions on the box. By the time the veggies are ready, your noodles should be too.
  9. If you are adding a protein, now is the time! (An easy option is already-cooked frozen shrimp, defrosted.)
  10. Mix everything together and thicken the sauce with a cornstarch. This part is optional.
  11. Add noodles and mix.
  12. Enjoy!

Full-time publicist, part-time writer, and round-the-clock ambassador to wit and humor, Zlata is a Jersey Girl making her way through life in South Florida with her husband, Alex, and their sweet pup, LexZ. Zlata’s a self-taught home cook who relies on taste bud science for her mostly simple, sometimes healthy/sometimes not, always delicious recipes. When she’s not crafting kitchen concoctions, Zlata can be found reading an awesome book (translation: trashy magazine), crossing the line between ‘funny’ and ‘inappropriate,’ and fantasizing about being a Real Housewife of Palm Beach. Fun fact: Alex, Zlata and LexZ are all fluent in Russian.