Low FODMAP prawn pad Thai style rice noodles
Chewy rice noodles, prawns, egg and crunchy peanuts in a tangy tamarind and lime sauce, with no garlic or shallot.
- Time25 mins
- LevelMedium
- Costabout £2.30 a head
Ingredients
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Method
- 1
Cook the noodles following the packet instructions, then drain and rinse in cold water.
- 2
Stir together the tamarind, fish sauce, sugar, chilli and 3 tablespoons of water.
- 3
Heat half the oil in a wok over a high heat. Fry the prawns for 2 minutes until pink. Tip out.
2 min - 4
Add the remaining oil, then the eggs. Scramble for 30 seconds.
- 5
Add the noodles, sauce and prawns and toss for 2 minutes, until the sauce is soaked up.
2 min - 6
Add the pak choi and spring onion greens, toss for 30 seconds, then serve topped with peanuts and a lime wedge.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.