Name: Vegan Low FODMAP Pad Thai
Prep time: 10 min
Cook time: 10 min
Ingredients: 1 Tbsp smooth natural peanut butter; 1 Tbsp soy sauce ((or tamari)); 1 Tbsp tamarind paste; 1 Tbsp vegan oyster sauce; 1/2 tsp ginger paste; 1 Tbsp rice wine vinegar; 1 Tbsp lime juice ((approx. the juice of 1/2 a lime)); 150 g brown rice noodles; 1 large carrot; 1 red bell pepper; 2 spring onions (green tops only); 1 mild red chilli (optional - if tolerated); 100 g pak choi; 1 Tbsp garlic-infused olive oil; 2 cups beansprouts; 1 cup edamame beans (podded and steamed); 2 Tbsp fresh coriander (finely chopped); 2 Tbsp peanuts (chopped); 1/2 lime

Disclosure: This post may contain affiliate links. I may receive a small commission to fund my avocado habit if you use these links to make a purchase. As an Amazon Associate I earn from qualifying purchases. You wont be charged any extra, and you will be keeping me supplied with avocados. Win win, really! I only ever recommend products, tools and services that I personally use and love. You can read my full affiliate disclosure HERE.

Vegan Low FODMAP Pad Thai

Who says you can't eat your favourite foods when you're doing the low FODMAP elimination diet?! Not me!

If you're looking for a quick and easy, 100% plant-based dinner, you need to try this Pad Thai!

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 10 mins

Course Main Course

Servings 2 people

Ingredients

For the sauce

1 Tbsp smooth natural peanut butter
1 Tbsp soy sauce (or tamari)
1 Tbsp tamarind paste
1 Tbsp vegan oyster sauce
1/2 tsp ginger paste
1 Tbsp rice wine vinegar
1 Tbsp lime juice (approx. the juice of 1/2 a lime)

For the noodles

150 g brown rice noodles
1 large carrot
1 red bell pepper
2 spring onions green tops only
1 mild red chilli optional - if tolerated
100 g pak choi
1 Tbsp garlic-infused olive oil
2 cups beansprouts
1 cup edamame beans podded and steamed
2 Tbsp fresh coriander finely chopped
2 Tbsp peanuts chopped
1/2 lime

Instructions

Combine all the ingredients for the sauce together in a small bowl and set aside.
Cook the noodles according to the package instructions, drain and set aside.
Peel and shave the carrot into ribbons; wash, deseed and dice the red pepper and chilli (if using); and slice the spring onions. Then wash the pak choi and slice into 1cm strips.
Heat the oil in a wok and add the carrot and red pepper and cook for 3-4 minutes until softened.
Now add the green spring onion tops, red chilli (if using) pak choi, beansprouts and edamame beans and cook for a further 3-4 minutes.
Add the cooked noodles and sauce to the wok and stir to combine - cook this for another 2 minutes.
Serve with the fresh coriander and chopped peanut scattered on top and another squeeze of lime juice.