Low FODMAP Chicken Pad Thai
Servings 4 servings
Ingredients
- 8 oz brown rice noodles
- 2 tbsp olive oil divided
- 1 lb chicken cut into bite size pieces
- 1 inch ginger fresh, finely chopped
- 2 cups broccoli chopped into bite size pieces
- 1 bell pepper thinly sliced
- 1 cup bean sprouts
- 1/2 lime cut into 4 slices
- 1/2 bunch green onion green section only, chopped
Sauce
- 1/4 cup tamari low sodium
- 1/8 cup water
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 pinch cayenne pepper
- 1/2 lime juiced
Instructions
- Cook rice noodles according to package directions and set aside.
- Heat wok or large saucepan over medium high heat, and add 1 tbsp olive oil.
- Add chicken, and sauté until just cooked all the way through (about 3-4 minutes depending on the size of the chicken pieces)
- While chicken is cooking, mix together the ingredients for the sauce and set aside.
- Return pan to medium heat with 1 tbsp olive oil. Once heated, add ginger, broccoli, and red bell pepper. Sauté until softened.
- When vegetables are done, add chicken, noodles, and green onions back into the pan. Top with stir-fry sauce and mix to combine all the ingredients well. Continue to cook, stirring frequently until heated through.
- Garnish with bean sprouts and a lime wedge. Best if served warm.
Nutrition
Carbohydrates: 57g | Protein: 26g | Fat: 13g | Sodium: 804mg | Potassium: 287mg | Fiber: 7g