Low-FODMAP Shrimp Pad-Thai

Low-FODMAP Shrimp Pad-Thai

Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 minsCategory,

You don't need to travel to the ends of the earth to get a taste of Asia with this tasty recipe. A delicious Low-FODMAP twist on the Classic Shrimp Pad-Thai dish, the flavours in this recipe will transport your tastebuds to the beautiful shores of Thailand from the comfort of your own dinner table. This rich, satisfying and IBS-friendly meal full of protein and vegetables is ideal for anyone looking for a flavour-filled treat that is also light on the stomach and friendly to your bowels. The garlic-infused oil blends in seamlessly with the rest of the ingredients for a perfect combination of flavour. ​


 225 g rice noodles
 3 tbsp garlic infused olive oil
 450 g uncooked shrimp, peeled, deveined
 2 tbsp rice vinegar
 50 g granulated sugar
 1 tbsp ground paprika
 2 tsp soy sauce/ tamari
 100 g bean sprouts
 26 g green onions
 1 large egg, beaten
 1 large red bell pepper


Step 1

Soak the rice noodles in hot water for 15 minutes until tender and firm to touch – then drain and set aside.​

Take a large pan and heat over medium-heat. ​Spray with cooking oil or add olive oil to cook the shrimp ​- stir fry for 3 minutes.

Add the noodles and the pepper slices to the pan and continue cooking for 4 more minutes.

Step 2

Add vinegar, soy sauce, sugar, paprika and continue to stir. Create a well in the noodle mixture and crack the egg in the centre of the noodles. ​
Allow the egg to cook for a minute and then stir in with the noodles.

Step 3

Finally, add and stir in well the soy sauce, green onions and bean sprout. ​

Serve warm and top with parsley if desired!

Nutrition Facts

Serving Size 1

Servings 4

Amount Per Serving
Calories 484
% Daily Value *
Total Fat 14g22%
Total Carbohydrate 63g21%
Protein 27g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.