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
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
- 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.