Low FODMAP Pad Thai

Name: Low FODMAP Pad Thai
Total time: 20 min
Ingredients: 10 ounces (280 g) medium sized rice stick noodles, (1/4-inch (6 mm) thickness); 1/4 cup (4 g) roughly chopped cilantro; 1/4 cup (37 g) chopped dry-roasted peanuts; 1/4 cup (16 g) chopped scallions, (green parts only); 2 limes, (cut into wedges and 1 tablespoon lime juice squeezed, ready to use and set aside); 1/3 cup (75 ml) fish sauce; 1/4 cup (60 ml) ketchup, (with no HFCS (high fructose corn syrup)); 3 tablespoons water; 1 1/2 tablespoons sugar; 1 tablespoon lime juice, (reserved from above); 1/4 teaspoon to 1/2 teaspoon chilli powder, (ground red serrano chiles); 1/4 cup (60 ml) Low FODMAP Garlic-Infused Oil, made with vegetable oil, or purchased equivalent, divided; 1 pound (455 g) large shrimp ((26 to 30 count), defrosted and peeled); 4 large eggs, (lightly beaten); 3 cups (312 g) mung bean sprouts, (divided)

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Ingredients

10 ounces (280 g) medium sized rice stick noodles, (1/4-inch (6 mm) thickness)
1/4 cup (4 g) roughly chopped cilantro
1/4 cup (37 g) chopped dry-roasted peanuts
1/4 cup (16 g) chopped scallions, (green parts only)
2 limes, (cut into wedges and 1 tablespoon lime juice squeezed, ready to use and set aside)
1/3 cup (75 ml) fish sauce
1/4 cup (60 ml) ketchup, (with no HFCS (high fructose corn syrup))
3 tablespoons water
1 1/2 tablespoons sugar
1 tablespoon lime juice, (reserved from above)
1/4 teaspoon to 1/2 teaspoon chilli powder, (ground red serrano chiles)
1/4 cup (60 ml) Low FODMAP Garlic-Infused Oil, made with vegetable oil, or purchased equivalent, divided
1 pound (455 g) large shrimp ((26 to 30 count), defrosted and peeled)
4 large eggs, (lightly beaten)
3 cups (312 g) mung bean sprouts, (divided)