Description
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!
Ingredients
Scale
- 8 ounces rice noodles
- 3 tablespoons garlic-infused olive oil
- 1 pound uncooked medium or large shrimp, peeled and deveined
- ½ medium red bell pepper, thinly sliced (approximately ½ cup)
- 1 tablespoon fish sauce + more, if preferred; I use Red Boat
- ¼ cup granulated sugar
- 2 tablespoons plain rice vinegar
- 1 tablespoon ground paprika
- 1 large egg, whisked
- 2 teaspoons reduced-sodium soy sauce (or tamari)
- ¼ cup sliced green onion tops (green parts only)
- 1 cup fresh bean sprouts
Optional Garnishes: 1 teaspoon sesame seeds, chopped fresh cilantro
Instructions
- Soak the rice noodles in hot water for 15 minutes (or cool 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 until well mixed. Adjust flavor with additional fish sauce, if preferred.
- 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.
- Serve warm topped with optional sesame seeds and cilantro.
Notes
Low FODMAP Serving: One serving of this recipe uses low FODMAP amounts of ingredients. For more information on specific ingredients, please refer to the blog post or the Monash FODMAP app.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Thai-Inspired