Low FODMAP Pad Thai
Fun fact: the Low FODMAP diet doesn’t need to be boring! I like to take my favorite recipes and do some #lowfodmap swaps to keep it easy (and delicious).
Low FODMAP swaps in this recipe:
-Tamari (for soy sauce): tamari is like the Japanese soy sauce. It’s made from fermented soybeans and doesn’t typically contain wheat
-Rice Noodles (for wheat noodles): Rice noodles are just that, noodles made from rice. Rice based products are typically low FODMAP while most (but NOT all) wheat based products are high.
-Garlic infused oil (for garlic): FODMAPs are water based, meaning they can’t leach into oils. Garlic infused oil is an low FODMAP way to get that garlic flavor in.
Shrimp Pad Thai
1 package Annie Chun’s brown rice noodles
1lb frozen shrimp
1 cup shredded carrots
1 red bell pepper and 1 orange bell pepper, chopped
2 tbsp garlic infused olive oil
1/2 cup Tamari
2 Tbsp Sesame Oil
2 Tbsp Rice Vinegar
2 Tbsp Brown Sugar
3 Tbls Peanut Butter natural, creamy
1 tsp ground ginger
1/4 cup green onion (just the green parts)
1 bunch cilantro
Prepare rice noodles per package instructions.
Thaw frozen shrimp per package instructions.
Pour garlic infused olive oil into pan, sautee peppers and carrots until soft. Set aside
In a medium pot on low heat, add tamari, sesame oil, rice vinegar, peanut butter, brown sugar, ground ginger and juice of one lime. Stir slowly until well combined (about 5-7 minutes).
Add rice noodles, peppers, carrots and shrimp to pot with sauce and stir well.
Garnish with cilantro, green onion and lime wedges.
Interested in learning more about the Low FODMAP diet? Contact me to set up a virtual nutrition counseling session!