Low FODMAP Thai Peanut Noodles feature whole-grain brown rice spaghetti, protein-packed turkey, and colorful FODMAP-free veggies tossed in a Thai-inspired peanut sauce. This low FODMAP meal can be ready in about 30 minutes.
This is one of my back-pocket recipes. You know the ones that you keep around for those nights when you’d-really-rather-order-take-out-but-know-you’ll-feel-better-later-if-you-just-cook-something-kinda-nights.
No judgment if you choose the take-out. I sometimes do, too.
But if you are looking for a low FODMAP meal that’s simple & delicious & reminiscent of take-out, these Thai-inspired peanut noodle bowls are for you!
These easy bowls feature a simple peanut sauce that uses sweet, salty, spicy, and sour ingredients to mimic the flavors typically found in many Thai dishes.
The sauce is then tossed with brown rice spaghetti, browned turkey, and FODMAP-free veggies for a nutritious and flavor-packed meal.
I also like this recipe because:
- It can be ready in 30 minutes, and most of the ingredients needed are things I try to keep on hand in my low FODMAP kitchen.
- It offers a source of lean protein (turkey), low FODMAP whole grains (brown rice spaghetti) & veggies (red pepper & carrots) – all components I like to include when building a balanced meal.
- It’s Thai inspired. I love Thai food, but many traditional recipes call for higher FODMAP ingredients like garlic or shallots. Although delicious, these ingredients don’t agree with me. So, I rely on low FODMAP alternatives in recipes like this.
Shopping list
Add these ingredients to your shopping list to make one batch (or 4 servings) of these low FODMAP Thai peanut noodles:
- Brown rice spaghetti – 6 ounces
- Low FODMAP broth – ½ cup (I use prepared Fody Foods Low FODMAP Vegetable Soup Base)
- Creamy peanut butter – ¼ cup (I use Smucker’s Natural)
- Reduced-sodium soy sauce (or tamari sauce) – ¼ cup
- Limes – 2 tablespoons juice (about 1½ limes)
- Garlic-infused olive oil – 1 tablespoon
- Granulated sugar (optional) – 2 teaspoons (You may want to omit or reduce if the peanut butter used contains sugar)
- Sriracha (optional) – 2 teaspoons
- Lean ground turkey – 1 pound
- Carrot matchsticks – 1 ½ cups (I use packaged carrot matchsticks to save time)
- Red bell pepper – 1 medium
- Optional: Green onion tops – 2 tablespoons
- Optional: Unsalted peanuts – ¼ cup
Low FODMAP Notes
In this section, I share information for certain ingredients that are either frequently asked about or that have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.
Brown rice pasta is a type of gluten-free pasta. Gluten-free pasta has a recommended low FODMAP serving size of 1 cup (cooked) or 145 grams. Brown rice pasta is also a source of low FODMAP whole grains. Some brands I enjoy include Tinkyada, Jovial, and Trader Joe’s.
Low FODMAP broth can be a great way to add low FODMAP flavor. Many store-bought options contain high FODMAP ingredients like garlic and onion. Read labels and avoid products containing these high FODMAP ingredients. My go-to is Fody’s Low FODMAP Veggie Broth but you can find other options here.
Peanut Butter in the United States is considered low FODMAP in servings of 2 tablespoons or 32 grams. Double-check labels and avoid products containing higher FODMAP ingredients like molasses or high fructose corn syrup. My go-to is Smucker’s Natural Peanut Butter.
Soy sauce, or soya sauce, is low FODMAP in servings of 2 tablespoons or 42 grams. Soy sauce contains small amounts of wheat in levels that should be tolerated by most with IBS. If you require a gluten-free or wheat-free diet, tamari sauce is a suitable alternative.
To help prevent dishes from getting too salty, I prefer to cook with the reduced-sodium versions. Sodium (or salt) is a mineral and does not impact FODMAP (carbohydrates) levels.
Garlic-infused oil is a popular way to add low FODMAP garlic flavor on the low FODMAP diet. My current favorite is Colavita Roasted Garlic Olive Oil (technically a garlic-flavored oil) that has been confirmed to be low FODMAP by Monash University. Learn more about why garlic-infused oil is okay in my Low FODMAP Garlic and Onion Substitutes post.
Sriracha has been tested for FODMAPs by Monash University. Even though it contains small amounts of garlic, sriracha is low FODMAP in servings up to 1 teaspoon or 5 grams. This amount should be tolerated by most. However, avoid if you’re concerned or suspect a non-FODMAP intolerance to spicy foods (capsaicin).
Green onion tops – the green part of green onions – are low in FODMAPs and should be tolerated by most on the low FODMAP diet. Avoid the white bulb, which is high in FODMAPs. Learn more → Low FODMAP Garlic and Onion Substitutes.
Instructions
Step 1: Cook brown rice spaghetti according to package instructions. Drain and set aside.
Step 2: While the spaghetti is cooking, whisk together the low FODMAP broth, peanut butter, soy sauce, lime juice, garlic-infused olive oil, and if using, sugar and sriracha.
Step 3: Heat a large skillet over medium-high heat. Add the turkey and cook, breaking into crumbles, until no longer pink, about 5-6 minutes.
Step 4: Add the carrots and red bell pepper and stir. Cook until the veggies start to soften, about 3-4 minutes.
Step 5: Stir in the peanut sauce and bring to a boil. Reduce heat to medium-low and simmer for 3-4 minutes or until the sauce starts to thicken.
Step 6: Add the cooked spaghetti and toss until the pasta is coated with sauce, and everything is mixed.
Serve warm topped with optional sliced green onion tops or cilantro and chopped peanuts.
Storage: Refrigerate in airtight containers up to 3-4 days.
Substitutions
Plant-based? Skip the turkey.
Peanut free? Sunflower seed butter works well in this recipe. Using FODMAP Friendly data for sunflower seeds (low FODMAP serving = 30 grams), the amount used in this recipe should still be low FODMAP.
Different protein? Try ground chicken instead.
Similar recipes
- Low FODMAP Roasted Red Pepper Pasta
- Low FODMAP Spicy Lemon Pasta with Shrimp
- Low FODMAP Spaghetti & Zoodles
Recipe
Low FODMAP Thai Peanut Noodles with Turkey
- Total Time: 35 minutes
- Yield: 4 1x
- Diet: Low Lactose
Description
30-minute Low FODMAP Thai peanut noodles feature whole-grain brown rice spaghetti, lean ground turkey, and colorful FODMAP-free veggies tossed in a Thai-inspired peanut sauce.
Ingredients
- 6 ounces brown rice spaghetti
- ½ cup low FODMAP broth (I use prepared Fody Foods Low FODMAP Vegetable Soup Base)
- ¼ cup creamy peanut butter (I use Smucker’s Natural)
- ¼ cup reduced-sodium soy sauce (or tamari sauce)
- 2 tablespoons fresh lime juice (about 1½ limes)
- 1 tablespoon garlic-infused olive oil
- 2 teaspoons granulated sugar (optional – may want to reduce/omit if peanut butter used contains sugar)
- 2 teaspoons sriracha (optional)
- 1 pound lean ground turkey (I use 93% lean)
- 1½ cup carrot matchsticks (2–3 medium carrots)
- 1 medium red bell pepper, stem and seeds removed and thinly sliced
Optional garnishes: Sliced green onion tops (green parts only), finely chopped unsalted peanuts
Instructions
- Cook brown rice spaghetti according to package instructions. Drain and set aside.
- While the spaghetti is cooking, whisk together the low FODMAP broth, peanut butter, soy sauce, lime juice, garlic-infused olive oil, and if using, sugar and sriracha.
- Heat a large skillet over medium-high heat. Add the turkey and cook, breaking into crumbles, until no longer pink, about 5-6 minutes.
- Add the carrots and red bell pepper and stir. Cook until the veggies start to soften, about 3-4 minutes.
- Stir in the peanut sauce and bring to a boil. Reduce heat to medium-low and simmer for 3-4 minutes or until the sauce starts to thicken.
- Add the cooked spaghetti and toss until the pasta is coated with sauce and everything is mixed.
- Serve warm topped with optional sliced green onion tops and chopped peanuts.
Storage: Refrigerate in airtight containers up to 3-4 days.
Notes
Serving: One serving of this recipe uses low FODMAP amounts of ingredients. Please refer to the Monash FODMAP app for more informaion.
Sriracha has been tested for FODMAPs by Monash University. Even though it contains small amounts of garlic, sriracha is considered low FODMAP in servings up to 1 teaspoon or 5 grams. This amount should be tolerated by most. However, avoid if you’re concerned or suspect a non-FODMAP intolerance to spicy foods (capsaicin).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stove top
- Cuisine: Thai-Inspired
Keywords: low FODMAP, gluten free pasta, supper, pasta, peanut sauce
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Becky says
This might have been better but I still haven’t found a low fodmap pasta I like. I tried Lotus brand soba buckwheat and brown rice noodles which cooked into a sticky gluey mess. Disgusting! I tried rinsing them and using them anyway but nearly choked on the gluey pasta. I might not be cooking quite right but keep striking out on all gluten free pasta I’ve tried. Peanut sauce tasted like it would have been good. Maybe with a little more added heat. I’ll try it again
★★★
Sarah D says
I made this with chicken and broccoli added and it was delicious! Very easy and quick too!
★★★★★
Adrienne Marie Barrios says
This recipe is SO good, just like all of your recipes! Thank you so much for all you’ve done. I don’t know if it ever feels insignificant, but I can’t tell you how significant it truly is. I used to cook and bake a lot, and I was pretty good at it. As my health has worsened and I had more issues, I stopped enjoying it as much because the food would make me feel awful, no matter how good it tasted. When I went low-FODMAP, although I did experience significant relief overall, I had no idea how to make interesting and flavorful meals. I bought a few low-FODMAP cookbooks, but the recipes in them absolutely pale in comparison to what you’ve created. Even my husband loves your recipes! So thank you. It’s been over a year since I’ve made consecutive delicious dinners that leave me feeling full and satisfied. The impact on my life as a whole is immeasurable.
★★★★★
Em Schwartz, MS, RDN says
Hi Adrienne, Thank you SO much for the wonderful comment! I apologize for the delay in responding, but I am thrilled to hear you have found value in my recipes. Also, please know that comments like yours are super meaningful to me. Although I love what I do, running an online business can sometimes feel impersonal and detached from humanity. It’s comments like yours that help to remind me why I do what I do. So, thank YOU! Wishing you all the best, -Em
Elizabeth Hericz says
This was fantastic! I used chunky peanut butter and omitted sugar. My husband loaded up on Sriracha and the green onion tops – perfect! Will definitely make again 🙂
★★★★★
Lydia says
I doubled this recipe and used tempeh and shrimp instead of turkey. Turned out SO rich and full of flavor. Thanks for the share!
★★★★★
Michelle Murphy says
Just made this tonight and it is so full of flavor. Thanks for the recipe!
★★★★★
Em Schwartz, MS, RDN says
Yay! I’m so glad you enjoyed this recipe, Michelle, and I appreciate you taking the time to share your experience!
Gabi says
Have made this many times now and love it every time! I don’t eat meat, so I sub in tofu. I just press the water out, chop and saute the tofu first, then remove it while I’m cooking the vegetables (that way the chunks don’t break up). I add it back in when I add in the noodles. Thanks for the recipe!
★★★★★
Em Schwartz, MS, RDN says
Thank you so much for taking the time to share, Gabi! Love the tofu substitution!
Cindy says
De. Lish.
I didn’t have any friendly broth so I just used water and it was still yummy. Thank you!
★★★★★
Em Schwartz, MS, RDN says
Thanks for taking the time to share, Cindy! Glad you enjoyed it!
Christine says
I find a lot of bone broths out there tend to have very limited ingredients so they work well with these recipes (assuming that you don’t need a vegetarian option)!
Julie says
While I’m the one who needs to eat low-FODMAP, my son has a severe peanut allergy so I can’t cook w/ peanuts or peanut butter. What else can I use? Thanks. I have no problems with sorbitol or mannitol but all the other FODMAPS bother me to varying degrees.
Also, if you could remember those w/ peanut allergies and those that love them in your recipes going forward that would be great.
Em Schwartz, MS, RDN says
Hey Julie, Thanks for the comment. I’ve also used sunflower seed butter in this recipe. It works well and should be low FODMAP as a one-to-one substitution for the peanut butter. This suggestion, with FODMAP details, is included in the Variations section in the blog post above the recipe. Best, – Em