Low-FODMAP 30-Minute Pad Thai Perfection Recipe; Gluten-free, Vegetarian
A low-FODMAP vegan/vegetarian Pad Thai recipe for delicious, gluten-free Pad Thai bursting with peanut flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 servings 1x
- Category: Entree
- Method: Cooking
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Scale
For Sauce:
- 1/3 cup water (or low-FODMAP vegetable stock
- 2 tbsps soy sauce (optional use gluten free)
- 3 tbsps brown sugar
- 3 tbsps natural peanut butter (salted or unsalted)
- 1 tbsp fresh squeezed lime juice
- 1 tbsp rice wine vinegar
- 2 tsps Tabasco Original sauce (more to taste)
- 1 tsp grated fresh ginger (or 1/2 tsp ground ginger)
For the Main:
- 4 ounces rice noodles, cooked and rinsed per package instructions
- 1/2 cup bean sprouts
- 1 tsp garlic infused oil
- 1 large egg, beaten (optional for vegans)
- 2 cups firm or extra-firm tofu (cut in cubes)
For Garnish:
- Chopped cilantro, crushed peanuts, bean sprouts and lime wedges
Instructions
- Combine ingredients for sauce in medium bowl and mix well (I used a mini-processor to combine)
- Cook tofu in infused oil over medium heat
- If skillet large enough move to side (or remove temporarily) and add egg
- Scramble egg
- Add cooked and drained noodles to skillet with tofu/egg and pour sauce over the top
- Cook for 3-5 minutes until sauce thickens slightly
- Add bean sprouts and cook 1 minute, or less if you prefer your sprouts crunchy
- Plate with assorted garnish as desired
- Add additional Tabasco to taste
Notes
- While this recipe has not been lab tested a single serving should be low-FODMAP based on the ingredients (using FODMAP data at time of posting)
- Tabasco sauce contains distilled vinegar, red pepper, salt
- Firm tofu is low-FODMAP; You can substitute 2 cups chicken breast or shrimp if desired
