Low FODMAP Pad Thai

16 50 493
Ingredients Minutes Calories
Prep Cook Servings
20 min 30 min 3
Low FODMAP Pad Thai
Health Highlights
Makes 2 - 3 servings


114 gm Rice noodles, dry
2 tsp Sesame oil (toasted)
2 tbsp Peanut butter, smooth (all natural)
1 tbsp Soy sauce
1 tbsp Red curry paste (red Thai; (often contains some garlic & onion-can sub in homemade find link to recipe in post))
1 tsp packed Brown sugar
1 tsp Rice wine vinegar
227 gm Chicken breast, boneless, skinless (skinless boneless; cut in bite size pieces)
2 tsp Extra virgin olive oil, garlic-infused
1 tsp minced Ginger root (minced)
3 large Carrots (large; julienned)
1 medium Zucchini (medium; julienned)
1 cup Mung bean sprouts, raw
1 fruit Lime (cut in 1/4s)
2 tbsp Cilantro (coriander) (Fresh; or basil, chopped (2 tablespoons or so))
1/4 cup Peanuts (salted; chopped)


  1. Cook noodles per package directions, rinse and drain well.
  2. Add 1 teaspoon toasted sesame oil and chicken to large non-stick skillet and cook over medium heat. When chicken is almost cooked through, add garlic oil, ginger, carrots and zucchini until veggies are al dente.
  3. While noodles and chicken are cooking, prepare sauce by combining remaining 1 teaspoon sesame oil, peanut butter, soy sauce, red curry paste, brown sugar and vinegar.
  4. Add cooked and drained noodles to chicken and vegetables. Turn off heat. Drizzle sauce over and gently mix. If sauce seems too thick, add some warm water to the dish.
  5. Transfer mixture to a platter. Garnish with bean sprouts, fresh cilantro or basil and nuts.
  6. Squeeze 2 of the lime quarters over dish and reserve 2 for garnish on platter.


Quick Tips:
Low FODMAP serving of Soy Sauce = 2 tbsp



Nutrition Facts

Per Portion

Calories 493
Calories from fat 183
Calories from saturated fat 31
Total Fat 20.4 g
Saturated Fat 3.4 g
Trans Fat 0.2 g
Polyunsaturated Fat 5.6 g
Monounsaturated Fat 9.7 g
Cholesterol 55 mg
Sodium 755 mg
Potassium 1035 mg
Total Carbohydrate 51 g
Dietary Fiber 6.7 g
Sugars 10.5 g
Protein 29.3 g

Dietary servings

Per Portion

Fruit 0.3
Grain 1.9
Meat 0.8
Meat Alternative 0.7
Vegetables 2.5

Energy sources