Go Back
–+ servings
White plate with a noodle based dish. It is combined with a variety of colourful veggies including carrot ribbons, red pepper slices, and purple cabbage slices. There are peanuts liberally sprinkled on the dish. The background is wooden.
Print Recipe
No ratings yet

Low FODMAP Peanut Pad Thai (only 30 minutes!)

This low FODMAP homemade peanut Pad Thai is delicious and vegan! It doesn't contain onion or garlic but it is full of delicious flavour!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Entree, Low FODMAP, Lunch/ Dinner, Main Course, Supper
Cuisine: Asian, Thai, Vegan, Vegetarian
Diet: Low Lactose, Vegan, Vegetarian
Keyword: dairy free, lactose free, low fodmap, no garlic, no onion, umami
Servings: 4
Author: Ashley Turner

Ingredients

  • 1.5 Tbsp low-sodium Soy sauce
  • 3 Tbsp Peanut butter
  • 1.5 Tbsp lime juice
  • 2 Tbsp Rice wine vinegar
  • ⅓ cup Water
  • ½ TSP dried ginger
  • Canola oil or other cooking oil
  • Rice noodles, approximately 115 grams
  • Firm Tofu, approximately 350 grams
  • 1 red pepper, thin sliced
  • 1 carrot, thin sliced
  • 1 cup red cabbage, thin sliced
  • 1/4 cup Roasted peanuts for garnish, 1Tbsp each per serving

Instructions

  • Add soy sauce, peanut butter, lime juice, rice wine vinegar, water and dried ginger to a small bowl. Stir until mixed. (If using Kraft peanut butter, peanut butter will not blend well but that is not a problem because later upon heating it will). Set aside sauce.
  • Remove excess water from tofu by wrapping tofu block in paper towels and firmly pressing on all sides.
  • In a large frying pan, add 1 Tbsp of oil and heat on medium-high heat.
  • Break apart tofu with a fork and add to the frying pan. Cook until golden brown.
  • While tofu is browning, cut peppers and cabbage into thin strips and using a carrot peeler, peel the entire carrot into thin slices.
  • Add the veggies to the pan and fry on medium heat for about 10 minutes.
  • Add sauce to the pan and mix well until sauce starts to bubble. Once sauce has bubbled, turn heat to low and place a lid on top.
  • Make Rice noodles as directed on packaging. Once cooked, rinse noodles over cold water, drain, and then add into the stir-fry pan.
  • Simmer the dish for 10 minutes to soak up the flavour of the sauce.
  • Serve. If desired, lightly sprinkle peanuts on top.

Notes

Note: Maximum portion for low FODMAP is 2 TBSP Soy sauce, 2 TBSP of rice wine vinegar, and maximum 32 peanuts. This is maintained when this dish is served for 4 people, as directed in the recipe.