Low FODMAP Pad Thai

• Gluten free

• Meat

  • 8 oz Chicken breast, skinless boneless

• Produce

  • 3 Carrots, large
  • 1 Cilantro or basil, fresh
  • 1 tbsp Ginger
  • 1 Lime
  • 1 cup Mung bean sprouts
  • 1/4 cup Peanuts, salted
  • 1 Zucchini, medium

• Canned Goods

  • 1 tbsp Thai curry paste, red

• Condiments

  • 2 tbsp Peanut butter, all-natural
  • 1 tbsp Soy sauce

• Pasta & Grains

  • 4 oz Pad thai rice noodles

• Baking & Spices

  • 1 tsp Brown sugar

• Oils & Vinegars

  • 2 tbsp Garlic infused oil
  • 1 tsp Rice wine vinegar
  • 2 tsp Sesame oil, toasted

Found on blog.katescarlata.com

Ingredients

• Makes 2-3 servings
• 4 ounces of Pad Thai rice noodles
• 2 teaspoon toasted sesame oil
• 2 tablespoons all natural peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon red Thai curry paste (often contains some garlic & onion-can sub in homemade find link to recipe in post)
• 1 teaspoon brown sugar
• 1 teaspoon rice wine vinegar
• 8 ounces skinless boneless chicken breast, cut in bite size pieces
• 2 tablespoons garlic infused oil
• 1 tablespoon ginger, minced
• 3 large carrots, julienned
• 1 medium zucchini, julienned
• 1 cup mung bean sprouts
• 1 lime, cut in 1/4s
• Fresh cilantro or basil, chopped (2 tablespoons or so)
• 1/4 cup salted peanuts, chopped

Directions

• Cook noodles per package directions, rinse and drain well.
• 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.
• 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.
• 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.
• Transfer mixture to a platter. Garnish with bean sprouts, fresh cilantro or basil and nuts.
• Squeeze 2 of the lime quarters over dish and reserve 2 for garnish on platter.