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Chicken Pad Thai

This is the perfect gluten free Pad Thai recipe that also caters for the low fodmap diet. You don't have to be good at cooking for this recipe, it is super easy and has delicious Thai flavours in the comfort of your own home.

For those of you dealing with gut sensitivities and gut issues or are following a low Fodmap diet then this is a great easy on the stomach recipe that is absolutely flavoursome.

They key to making a great low Fodmap Pad Thai is finding ingredients that work! Always look for substitutions instead of removing ingredients.

For this recipe, utilising an onion and garlic infused olive oil is the way to go, since we won't be using garlic or onion in this recipe! This infused oil replaces the flavours beautifully. The next tip is to only use the green tops of the spring onion as the tops are classified as low fodmap, I use about 1/3 cup on spring onions in this recipe.

I also prefer to use salted peanuts in this recipe, so make sure you don't overly season the chicken with salt. I find the salted peanuts add extra flavour to this dish!

Follow along with the video below:

If you enjoyed this recipe, I would love to hear from you!

Chicken Pad Thai (FODMAP Friendly)

Serves: 4 Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins


250g gluten free pad Thai style rice noodles


2 tbsp brown sugar

2 tbsp gluten free fish sauce

3 tbsp gluten free oyster sauce

Stir fry

1 tsp sesame oil

2 tbsp onion and garlic infused olive oil

500g chicken breast, diced

2 eggs, whisked

250g bean sprouts, rinsed

1/3 cup spring onion, green tops only

¼ cup salted peanuts, finely chopped

1 tsp lime juice


  1. In a small bowl, stir together the brown sugar, fish sauce and oyster sauce until the sugar has dissolved. Set aside.

  2. In a large saucepan over a medium heat to high heat, heat the sesame oil and olive oil.

  3. Add the chicken, season with a pinch of salt and cook until the chicken is almost cooked through.

  4. Move the chicken to one side of the pan and add the egg to the other side of the pan. Stir the egg with a wooden spoon until it becomes scrambled.

  5. Add the bean sprouts and peanuts, stir and cook for 1-2 minutes.

  6. Add the sauce prepared earlier, stir, then add the spring onion and lime juice.

  7. Turn the heat off and set aside.

  8. Cook the rice noodles as per package instructions. Drain and rinse, then add the rice noodles to the saucepan, toss to combine. Add additional chopped peanuts if desired.

  9. Serve and enjoy!

Store this dish in the fridge for up to 3 days.

Nutrition Information (per serve):

Calories: 518

Fat: 18g

Carbohydrates: 55g

Protein: 30g

Nicole Marie


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