An IBS-friendly twist on the Thai classic, this Low FODMAP Pad Thai with Shrimp offers a filling meal-in-one-bowl that’s packed with flavor!
Thai food holds a special place in my heart. While completing my dietetic internship in Madison, I discovered a little place in my neighborhood called Sa-Bai Thong. It introduced me to the world of flavorful Thai cuisine and quickly became my go-to restaurant while living in Madison.
After finishing my internship and moving away from Madison, I quickly started to miss my Thai food fix. So, I decided I needed to learn the art of Thai cooking. Luckily, Sawatdee in the Twin Cities offered a series of Thai cooking classes led by the founder, Supenn Harrison.
One of the things I love most about Thai cuisine is the layering of multiple flavors. As I learned, a delicious Thai dish will have the perfect balance of sweet, salty, sour, and spicy flavors. This harmony is achieved by adding different staple ingredients like kaffir lime leaves, galangal, fish sauce, tamarind paste and ALLLL the chili peppers.
In addition to curries, spring rolls, and Tom Yum Soup, we learned to make arguably the most popular American Thai dish, Pad Thai. Based on the recipe we learned to make in class, I have made several modifications to make a delicious Low FODMAP Pad Thai with Shrimp. Despite these modifications (namely removing FODMAP-containing onions and garlic), this recipe is still packed with the layers of Thai flavor that I love.
Add a veggie or fruit: Boost your produce intake by adding a side of steamed broccoli or fresh pineapple chunks. A low FODMAP serving of broccoli is ¾ cup or 75 grams. A low FODMAP serving of pineapple is 1 cup chopped or 140 grams.
Vary your protein food: This recipe uses shrimp, but you could also use tofu, chicken, or pork. The cooking times will vary depending on the protein used.Print
An IBS-friendly twist on the Thai classic, this low FODMAP Pad Thai with Shrimp offers a filling meal-in-one-bowl that’s packed with flavor!
- 8 oz. rice noodles
- 3 Tbsp. garlic-infused olive oil
- 1 lb. uncooked medium or large shrimp, peeled and deveined
- 1 red bell pepper, thinly sliced
- ¼ cup fish sauce
- ¼ cup white sugar
- 2 Tbsp. rice vinegar
- 1 Tbsp. ground paprika
- 1 large egg, beaten
- 2 tsp. reduced sodium tamari sauce
- 2 green onions, green parts only, sliced
- 1 cup fresh bean sprouts
- 1 tsp. sesame seeds
- Freshly chopped cilantro leaves
- Soak the rice noodles in cold water for 30 minutes. The noodles will soften but still be firm to touch. They will continue to cook and soften when added to the hot skillet. Drain and set aside
- Heat a large skillet over medium-high heat. Add oil and shrimp; stir-fry for 3 minutes. Add noodles and bell pepper slices. Stir-fry until noodles are translucent, about 4 minutes more.
- Add fish sauce, sugar, vinegar, and paprika. Stir-fry until well mixed.
- Create a well by pushing the noodle mixture to the sides of the skillet. Add the beaten egg into the well and allow to cook until the egg just starts to set, about 1 minute. Stir the cooked egg into the rest of the noodle mixture.
- Add soy sauce, green onions, and bean sprouts; stir to mix. Garnish with optional sesame seeds and cilantro. Serve warm.
Time Saving Tip: To speed up prep time, rice noodles can be soaked in warm water for 15 minutes. The noodles will soften but may still seem firm to touch. They will continue to cook and soften when added to the skillet.
- Category: Main Dish
- Method: Skillet
- Cuisine: Thai
Keywords: pad thai, seafood, shrimp, Thai food