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Low-FODMAP Shrimp Pad-Thai
Low-FODMAP Shrimp Pad-Thai
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.
Ingredients:
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
Directions:
Step 1
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
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
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
4 servings
1
- Amount per serving
- Calories484
- % Daily Value *
- Total Fat 14g18%
- Total Carbohydrate 63g23%
- Protein 27g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.