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Low FODMAP Recipe : Pad Thai Noodles

This lovely flavour packed rice noodle dish is a fantastic accompaniment to other oriental style dishes or a great meal all on it’s own.

The red curry paste recipe here will much more than you need for the pad Thai. I would suggest keeping any extra in an airtight pot and storing in the fridge to flavour over dishes such as soups.


Serves 2-4

For the red curry paste:

4 dried red chillies

3 green tops of spring onions chopped

3 tsp garlic infused oil

1 tbsp of peeled, chopped ginger

1 tsp lemon juice

juice of 1 lime

2 tsp chopped coriander leaves

½ tsp white pepper

1 tsp coriander seeds

½ tsp cumin seeds

4 tsp Thai fish sauce

For the Pad Thai:

200g dried rice noodles

4 tbsp sunflower oil

2 tsp rice wine vinegar (white wine vinegar will do)

1 tbsp chopped ginger

4 green tops of spring onions chopped finely

2 tsp red curry paste (see above)

2 tbsp Thai fish sauce

1 tbsp light soy sauce

150g fresh bean sprouts

500g diced chicken, pork or prawns (cooked)

2 eggs, lightly whisked

To garnish:

2 limes, cut into wedges

50g roasted peanuts, crushed


For the red curry paste:

Place all the curry paste ingredients into a food processor and grind to a smooth consistency.

For the Pad Thai:

Place the rice noodles in a bowl of hot, but not boiling, water and leave to soak for ten minutes, or until tender.

Drain the noodles and refresh under cold water, then drain again and place in a bowl.

Add one tablespoon of the cooking oil and the rice vinegar to the noodles and mix well – the groundnut oil and vinegar will stop them from sticking to each other.

Heat a wok and add two tablespoons of the oil, ginger and spring onion and cook until soft. Add the curry paste and cook for a further 2-3 minutes.

Add the noodles and coat well with the spring onion, ginger and curry paste mixture. Add the fish sauce and soy sauce.

Add the bean sprouts cook for a further 2-3 minutes.

Meanwhile, heat the remaining groundnut oil in a frying pan and add the egg mixture. Swirl to cover the base of the pan and cook until set. Remove from the pan to a plate, roll up and roughly chop.

Add the chopped egg and cooked prawns, pork or chicken to the wok and stir in. Cook until thoroughly heated through.

To serve:

Divide the pad thai between four serving dishes and garnish with the crushed roasted peanuts and the lime wedges.


Low FODMAP Recipes