Chicken and shiitake pad Thai

Chicken and shiitake pad Thai

By
From
Digestion
Serves
1

I do love a good pad Thai. Unfortunately the conventional recipe contains quite a few FODMAPs. This little rejigging has created a version that is close to the real thing, but won’t cause you problems later on. Winner!

Ingredients

Quantity Ingredient
125g flat rice noodles
1 red chilli, finely chopped, seeds left in
1 tablespoon olive oil
1 skinless chicken breast, chopped
75g shiitake mushrooms, sliced
1 lime, juiced
2 teaspoons fish sauce
2 teaspoons soy sauce
2 teaspoons agave or maple syrup
handful salted peanuts
small bunch coriander, roughly chopped

Method

  1. Place the rice noodles in a bowl and cover with hot water. Leave to soften (around 15 minutes, but check the packet).
  2. In a wok or large pan, stir-fry the chilli in the olive oil for about a minute.
  3. Add the chicken and continue to stir-fry for eight minutes or so, until the chicken is cooked. If in doubt, cut a piece in half. If there is any trace of pink, continue to stir-fry for a minute, then check again.
  4. Add the shiitake mushrooms and continue to stir-fry until they have cooked.
  5. Drain the softened noodles, then add to the pan, mix well and reduce the heat.
  6. Add the lime juice, fish sauce, soy sauce and agave or maple syrup and mix thoroughly. Plate up and sprinkle with the peanuts and coriander.

Note

  • Best for IBS/FODMAP diet.
Tags:
health
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