Pad Thai

Don’t let anyone tell you that low FODMAP dishes are boring. There are so many flavours in this Pad Thai dish - salty, sweet, sour, spicy and umami, that your tastebuds will be singing.

The ingredients below serve 4.

Ingredients:

• 250g rice noodles

• 2 chicken breasts (600g), sliced

• 360g bean sprouts

• 64g spring onion green tops 

• 1 red chilli*

• 3 eggs

• 200g red pepper

Sauce

• 2 tbsp soy sauce

• 2 tbsp fish sauce

• a little sesame oil

• 2 tsp sugar (palm sugar or maple syrup)

• 2 tbsp lime juice

Garnish:

• 2 tbsp of peanuts

• 1 cup of coriander

Method:

• Cook noodles in boiling water as per instructions (usually cover and soak for 20 mins) then snip with scissors

• Combine sauce ingredients in a small bowl - stir with a fork or chop sticks.

• Stir fry chicken then set aside

• Clean the wok

• Stir fry eggs until just set then set aside

• Stir fry the sliced red pepper and onion tops for 3 minutes

• Add all other ingredients to wok to warm through and combine thoroughly   

• Serve with chopped peanuts and coriander

• Optional - for additional sauce, add Massel chicken stock after stir-frying pepper and onion tops

*chilli can trigger IBS symptoms for some - if that’s you, don’t include