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Low FODMAP Pad Thai

For A Digestive Peace of Mind—Kate Scarlata RDN
  • minutes
  • Serves

INGREDIENTS

8 oz

Chicken breast, skinless boneless

3

Carrots, large

1

Cilantro or basil, Fresh

1 tbsp

Ginger

1

Lime

1 cup

Mung bean sprouts

1/4 cup

Peanuts, salted

1

Zucchini, medium

1 tbsp

Thai curry paste, red

2 tbsp

Peanut butter, all natural

1 tbsp

Soy sauce

4 oz

Pad thai rice noodles

1 tsp

Brown sugar

2 tbsp

Garlic infused oil

1 tsp

Rice wine vinegar

2 tsp

Sesame oil, toasted