Name: Low FODMAP Thai Peanut Noodles with Turkey
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Thai-Inspired
Ingredients: 6 ounces (170 g) brown rice spaghetti; ½ cup (120 ml) low FODMAP broth (I use prepared Fody Foods Low FODMAP Vegetable Soup Base); ¼ cup (64 g) creamy peanut butter; ¼ cup (60 ml) reduced-sodium soy sauce (or tamari for gluten free); 2 tablespoons (30 ml) fresh lime juice (about 1½ limes); 1 tablespoon (15 ml) garlic-infused olive oil; 2 teaspoons (8 g) granulated sugar, optional; 2 teaspoons (10 ml) sriracha, optional; 1 pound (454 g) 93% lean ground turkey; 1½ cups (150 g) carrot matchsticks (2-3 medium carrots); 1 medium (120 g) red bell pepper, stem and seeds removed and thinly sliced

Description

30-minute Low FODMAP Thai peanut noodles feature whole-grain brown rice pasta, lean ground turkey, and colorful low FODMAP veggies tossed in a Thai-inspired peanut sauce.

Ingredients

Scale

6 ounces (170 g) brown rice spaghetti
½ cup (120 ml) low FODMAP broth (I use prepared Fody Foods Low FODMAP Vegetable Soup Base)
¼ cup (64 g) creamy peanut butter
¼ cup (60 ml) reduced-sodium soy sauce (or tamari for gluten free)
2 tablespoons (30 ml) fresh lime juice (about 1½ limes)
1 tablespoon (15 ml) garlic-infused olive oil
2 teaspoons (8 g) granulated sugar, optional
2 teaspoons (10 ml) sriracha, optional
1 pound (454 g) 93% lean ground turkey
1½ cups (150 g) carrot matchsticks (2-3 medium carrots)
1 medium (120 g) red bell pepper, stem and seeds removed and thinly sliced

Optional garnishes: 4 tablespoons sliced green onion tops (green parts only), 4 tablespoons finely chopped unsalted peanuts

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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. Freezing not recommended.

Notes

Low FODMAP Serving: One serving of this recipe uses low FODMAP amounts of ingredients at the time of publication. Individual tolerance may vary, and low FODMAP servings may change. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the "FODMAP Notes" section (above the recipe).

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stove Top
Cuisine: Thai-Inspired