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Pad Thai

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Low FODMAP Pad Thai is a modified version of one of the most popular dishes among Thai food lovers. Everyone has their own version of what a Pad Thai should taste like so feel free to adjust according to your taste.

Be sure to use the home made Thai Red Curry Paste in the Sauce & Others menu. Savoy cabbage (high FODMAP) has also been replaced with common cabbage.

Note: bean sprouts and tamarind paste have been classed as safe by Monash University.

My top choice for garlic infused oil is Baja Precious – Glorious Garlic Infused Extra Virgin Olive Oil (750ml Bottle) and asfatetida is Rani Asafetida (Hing) Ground 3.75 oz.

Pad Thai

Created by on March 28, 2016

Low FODMAP Pad Thai    

    Ingredients

    • 8 ounces dried rice stick noodles
    • 3 tablespoons fish sauce
    • 2 tablespoons palm sugar
    • 3 tablespoons juice of lime
    • 2 tablespoons tamarind paste, soaked and strained
    • 2 tablespoons garlic infused olive oil
    • 2 tablespoons canola oil
    • 2 eggs, whisked with 2 teaspoon water
    • 1/2 pound shrimp, peeled, deveined
    • 1/2 pound chicken breast, boned, skinned, julienned
    • 1 cup common cabbage, finely shredded
    • 6 ounces mung bean sprouts
    • 1 cup water
    • 2 tablespoons "homemade" Thai Red Curry Paste (from Sauce & Others)
    • 6 scallions, green part only, thinly sliced diagonally
    • 1/2 roasted peanuts, coarsely chopped
    • cilantro, chopped for garnish
    • lime wedges for garnish

    Instructions

    1. Soak the noodles in warm water for 15-20 minutes until flexible but not too soft. Drain noodles.
    2. In another bowl, mix the fish sauce, palm sugar, lime juice and tamarind paste. Set aside.
    3. Heat a wok until hot and add 1/2 tablespoon of canola oil around the edges. Add the egg, and tilt the wok so the egg is spread thinly and evenly. Cook until set, about 1 min. Remove egg to cutting board and julienne.
    4. Heat the wok and add 1 tablespoon of garlic olive oil. Add the homemade Thai Red Curry Paste, mashing the ingredients into the oil for a few seconds. Add 1/2 tablespoon of canola oil and the shrimp. Stir-fry until just cooked. Turn off heat and transfer shrimp to a bowl.
    5. Heat the wok again and add 1 tablespoon of Canola oil. Stir-fry chicken until cooked and transfer to the shrimp bowl.
    6. Heat the wok again and add 1 tablespoon garlic olive oil. Stir-fry the cabbage and carrots until tender. Add the noodles and scallions; toss and cook for about 2-3 minutes. Add half the fish sauce-lime juice mixture, water and asafetida. Cook until most of the liquid evaporates (moist but not soupy). Add the chicken and shrimp back and add the rest of the fish sauce-lime juice mixture.
    7. Fold in the noodles. Taste and adjust to your preference. Sprinkled crushed peanuts and garnish with parsley.