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Low FODMAP Peanut Pad Thai

Low FODMAP Peanut Pad Thai Author: Andrea Hardy, RD Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 4
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4

Ingredients

  • 1.5 Tbsp low-sodium Soy sauce
  • 3 Tbsp Peanut butter
  • 1.5 Tbsp lime juice
  • 2 Tbsp Rice wine vinegar
  • 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.