Elevate your dinner routine with this vibrant and delicious Vegetarian Low FODMAP Veggie Pad Thai!

This dish captures the essence of classic Thai flavors while keeping it gentle on the digestive system, making it a perfect option for those following a Low FODMAP diet.

Packed with colorful vegetables, protein-rich tofu, and topped with crunchy peanuts, this pad Thai is a feast for both the eyes and the palate.

A Symphony of Flavors and Textures

Imagine twirling soft rice noodles around your chopsticks, or fork, intertwined with sautéed carrots, fresh bean sprouts, and tender tofu. Each bite bursts with flavor, enhanced by a delightful peanut sauce. The addition of eggs scrambled into the noodles adds richness, while the toasted peanuts provide a satisfying crunch that contrasts beautifully with the tender vegetables.

Nutritional Highlights

This Veggie Pad Thai not only delights the taste buds but also nourishes the body.

Tofu serves as an excellent source of plant-based protein, essential for muscle repair and growth.

The colorful carrots provide a wealth of vitamins and antioxidants, promoting overall health.

Meanwhile, bean sprouts add hydration and a refreshing crunch, while the peanuts contribute healthy fats that support heart health.

With a balance of carbohydrates from the rice noodles and protein from the tofu and peanuts, this dish makes for a wholesome, satisfying meal.

Veggie Pad Thai

Serves 4

Ingredients

Low FODMAP Peanut Sauce

• ½ cup All Natural Peanut Butter (smooth)

• ⅓ cup Low Sodium Soy Sauce 

• 1 tbsp Ginger (grated)

• 3 tbsp Rice Vinegar

• 3 tbsp Toasted Sesame Oil

• 1 ½ tbsp Brown Sugar

• 1 ½ tbsp Low FODMAP Garlic-Infused Olive Oil

• ¼ tsp Chili powder

• Water (as needed)

Instructions

1. Prepare the peanut sauce by combining all ingredients in a blender or food processor, blend until smooth and combined. Add water as needed to create desired consistency.

2. Cook the rice noodles according to package directions.

3. Heat the oil in a large pan or wok over medium heat. Add the tofu and cook for 5 minutes. Add the carrots and continue to cook for another 5 minutes, until the tofu has started to brown and the carrots have softened.

4. Add the cooked noodles to the pan, then add the eggs and stir for two minutes or until the eggs have been scrambled and cooked through. Add the peanut sauce and green onion and continue to cook for two to three minutes.

5. Remove from the heat and divide evenly between plates. Top with bean sprouts, peanuts, and garnish with lime slices. 

Recipe Notes

• Leftovers
  Refrigerate in an airtight container for up to five days

• Serving Size
  One serving size is approximately 1 1/2 cups

• Additional Toppings
  Add cilantro or Thai basil, or add any other Low FODMAP vegetable of your choice!