Pad Thai, Low FODMAP and Glutenfree
Recipe by Positive Gut - positivegut.com
Recipe for a healthy, vegetable-filled low FODMAP, and glutenfree pad thai. Incredibly tasty and it hardly takes any effort!
- 160 g brown rice noodles or choose gluten-free soba noodles
- 1 large cucumber
- 3 medium carrots
- 125 g tauge the white bean sprouts
- 2 tbsp sesame oil
- 150 g peanut butter smooth or with chunks of peanut, whichever you like
- 1,5 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1,5 tablespoons maple syrup
- 1/4 tablespoon dried ginger powder
- 75 - 90 ml hot water
Put the kettle on to boil water. Start with preparing the peanut sauce. Get a medium-sized bowl and combine the peanut butter, soy sauce, rice wine vinegar, sesame oil, maple syrup, and dried ginger powder. Pour 75 ml of hot water on top of it, and stir it with a spoon until it's smooth. If the sauce stays too thick, add some extra water. Leave the peanut sauce to rest while you prepare the noodles.
Put a medium boiling pan on the stove to heat water.
Peel the carrots and cut them into small strips (julienne), you can use a spirelli slicer for this as mentioned above. Also, cut the cucumber julienne.
Place the rice noodles in the hot water and boil them according to the instructions on the package.
Heat a skillet and heat the sesame oil. Add the carrots and stir fry them shortly, then add the tauge. Keep stir-frying the vegetables and add the cucumber and the peanut sauce.
Mix it all together.
Drain the water from the noodles and add the noodles to the peanut sauce stir fry, and mix well.
Serve the pad thai on a plate or in a bowl, whichever suits you best, and enjoy!