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
Ingredients:
-
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
Directions:
-
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!