Low-FODMAP Pad Thai - Intoleran International

Name: Low-FODMAP Pad Thai - Intoleran International
Ingredients: 200 grams of rice noodles (make sure they are 100% rice noodles); 200 grams of firm tofu, drained and diced; 2 tablespoons olive oil; 1 carrot, thinly sliced; 1 red bell bell pepper, thinly sliced; 2 spring onions (green parts only), thinly sliced; 2 eggs, lightly beaten; 50 grams bean sprouts; 2 tablespoons peanuts, coarsely chopped; Fresh cilantro and lime wedges for garnish; 2 tablespoons gluten-free soy sauce (tamari); 1 tablespoon maple syrup (or another FODMAP-friendly sweetener); 1 tablespoon rice vinegar; 1 teaspoon tamarind paste; 1 teaspoon garlic oil (use an oil that garlic has been marinated in, such as garlic oil without garlic pieces)

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Pad Thai: a traditional Thai recipe which is made with rice noodles and therefore fits well within the FODMAP diet. We make this Pad Thai with low FODMAP vegeta

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.intoleran.com.

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Ingredients

200 grams of rice noodles (make sure they are 100% rice noodles)
200 grams of firm tofu, drained and diced
2 tablespoons olive oil
1 carrot, thinly sliced
1 red bell bell pepper, thinly sliced
2 spring onions (green parts only), thinly sliced
2 eggs, lightly beaten
50 grams bean sprouts
2 tablespoons peanuts, coarsely chopped
Fresh cilantro and lime wedges for garnish
2 tablespoons gluten-free soy sauce (tamari)
1 tablespoon maple syrup (or another FODMAP-friendly sweetener)
1 tablespoon rice vinegar
1 teaspoon tamarind paste
1 teaspoon garlic oil (use an oil that garlic has been marinated in, such as garlic oil without garlic pieces)