Pad Thai (gluten free, dairy free, low FODMAP)

Last updated on 10.11.2020

This recipe is for 4 servings. Each serving contains about 621 kcal (50 g protein, 67 g carbs, 17 g fat).

Sauce ingredients

3 cubes chicken stock
1/3 cup water
1 tbsp lime juice
1 tbsp tamari
1 tsp fish sauce
1/4 tsp cayenne pepper
3 tbsp (45 g) brown sugar
1/3 cup (4o g) chopped roasted peanuts
handful of cilantro – chopped
30 g spring onions – green parts only – sliced

Other ingredients

650 g chicken breast – thinly sliced
1 tbsp tamari
1 tsp ginger paste
2 tbsp garlic infused oil

1 egg
3oo g bean sprouts
250 g thick rice noodles

Cooking instruction

Mix all the sauce ingredients and set it aside.

Mix chicken with tamari, ginger and oil and fry in a large pan/wok.

In the meantime cook the noodles according to instructions to be slightly undercooked (ca 3 mins). Then rinse in plenty of cold water to stop the cooking process.

When chicken is cooked through, slide it to the side of the pan. Crack the egg on the other side and scramble it, then mix with the chicken.

Add beansprouts and let them soften just a little bit, for 30-60 seconds. Then add the noodles and half of the sauce and combine well so that the noodles are evenly coated. Add the rest of the sauce and combine.

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