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. shrimp, peeled and deveined
- 1 red bell pepper, thinly sliced
- ¼ cup fish sauce
- ¼ cup sugar
- 2 Tbsp. rice vinegar
- 1 Tbsp. paprika
- 1 egg, beaten
- 2 tsp. reduced sodium tamari sauce
- 2 green onions, green parts only, sliced
- 1 cup bean sprouts
- 1 tsp. sesame seeds, optional
- Cilantro, optional
- Soak rice noodles in cold water for 30 minutes.* NoodlesThe noodles will soften but still be firm to touch. They will continue to cook when added to the skillet. Drain and set aside
- Heat a large skillet over medium-high heat. Add oil and shrimp and 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 noodle mixture to the sides. Add the beaten egg into the well and allow to cook until it just starts to set, about 1 minute. Stir egg into mixture.
- Add soy sauce, green onions, and bean sprouts; stir to mix. Garnish with optional sesame seeds and cilantro. Serve warm.
Update: To speed up prep time, rice noodles can be soaked in warm water for 15 minutes. The noodles will soften but still be firm to touch. They will continue to cook when added to the skillet.
Keywords: pad thai, seafood, shrimp, Thai food