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Name: FODMAP Pad Thai
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Main Dish
Ingredients: 8 oz Rice noodles; 2 tablespoons Sesame Oil; 2 Eggs; 1 Boneless chicken breasts diced; 1/4 cup Shallots minced Eliminate for FODMAP; 1 cup Bean sprouts; 1/2 cup Peanuts chopped; 1/4 cup Scallions Green Parts Only for FODMAP; 1 Pad Thai Sauce; 1/8 cup fish oil; 1/8 cup rice wine vinegar; 1/8 cup Soy sauce Gluten Free; 1/8 cup Brown sugar; 1/8 cup Lime Juice; 1/2 teaspoon Red pepper flakes; pinch Chili powder

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INGREDIENTS

8 oz Rice noodles
2 tablespoons Sesame Oil
2 Eggs
1 Boneless chicken breasts ; diced
1/4 cup Shallots minced ; Eliminate for FODMAP
1 cup Bean sprouts
1/2 cup Peanuts ; chopped
1/4 cup Scallions ; Green Parts Only for FODMAP
1 Pad Thai Sauce
1/8 cup fish oil
1/8 cup rice wine vinegar
1/8 cup Soy sauce ; Gluten Free
1/8 cup Brown sugar
1/8 cup Lime Juice
1/2 teaspoon Red pepper flakes
pinch Chili powder

Servings

INSTRUCTIONS

Cook noodles according to package instructions.

Toss with 1 Tbsp. of sesame oil and set aside.

Pour 1/2 Tbsp. of sesame oil into your pot and add two lightly beaten eggs.

When the eggs are finished cooking, set aside.

Pour another 1/2 Tbsp. of sesame oil into the pot and add 1 diced chicken breast.

Set aside once chicken is fully cooked.

Add shallots to the pot (no need for sesame oil first - there should be enough moisture leftover from cooking the chicken) and cook until lightly browned and fragrant.

Then, add your noodles, eggs, and chicken back into the pot.

Pour in pad thai sauce (use a pre-made mixture or make your own mixture of equal parts fish oil, rice vinegar, soy sauce, brown sugar, lime juice, and Sriracha).

Top with bean sprouts (add prior if less earthy tasted is desired), crushed peanuts, green onions, and cilantro, and stir until well blended. Dish up and garnish with extra peanuts, green onions.

NOTES

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FODMAP Pad Thai

8 oz Rice noodles 
2 tablespoons Sesame Oil 
2  Eggs 
1  Boneless chicken breasts diced
1/4 cup Shallots minced Eliminate for FODMAP
1 cup Bean sprouts 
1/2 cup Peanuts chopped
1/4 cup Scallions Green Parts Only for FODMAP
1  Pad Thai Sauce 
1/8 cup fish oil 
1/8 cup rice wine vinegar 
1/8 cup Soy sauce Gluten Free
1/8 cup Brown sugar 
1/8 cup Lime Juice 
1/2 teaspoon Red pepper flakes 
 pinch Chili powder

Cook noodles according to package instructions. 
Toss with 1 Tbsp. of sesame oil and set aside. 
Pour 1/2 Tbsp. of sesame oil into your pot and add two lightly beaten eggs. 
When the eggs are finished cooking, set aside. 
Pour another 1/2 Tbsp. of sesame oil into the pot and add 1 diced chicken breast. 
Set aside once chicken is fully cooked. 
Add shallots to the pot (no need for sesame oil first - there should be enough moisture leftover from cooking the chicken) and cook until lightly browned and fragrant. 
Then, add your noodles, eggs, and chicken back into the pot. 
Pour in pad thai sauce (use a pre-made mixture or make your own mixture of equal parts fish oil, rice vinegar, soy sauce, brown sugar, lime juice, and Sriracha). 
Top with bean sprouts (add prior if less earthy tasted is desired), crushed peanuts, green onions, and cilantro, and stir until well blended. Dish up and garnish with extra peanuts, green onions.

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Nutrition

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Serving Size: 1 Serving (421g)
Recipe Makes: 4 Servings

Calories: 620
Calories from Fat: 202 (33%)

Amt Per Serving		% DV

	Total Fat 22.4g	30 %
	Saturated Fat 3.5g	18 %
	Monounsaturated Fat 10g
	Polyunsanturated Fat 7.6g
Cholesterol 36.7mg		11 %
Sodium 228.9mg		8 %
Potassium 1181.7mg		31 %
Total Carbohydrate 78.6g		23 %
	Dietary Fiber 5.6g	22 %
	Sugars, other 73g
Protein 29g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 620

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