Vegan Low FODMAP Pad Thai

PREP TIME: 10 mins

COOK TIME: 10 mins

Serves 2 people


For the sauce

  • 1Tbsp smooth natural peanut butter
  • 1Tbsp soy sauce (or tamari)
  • 1Tbsp tamarind paste
  • 1Tbsp vegan oyster sauce
  • 1/2tsp ginger paste
  • 1Tbsp rice wine vinegar
  • 1Tbsp lime juice (approx. the juice of 1/2 a lime)

For the noodles

  • 150g brown rice noodles
  • 1large carrot
  • 1red bell pepper
  • 2spring onions green tops only
  • 1mild red chilli optional – if tolerated
  • 100g pak choi
  • 1Tbsp garlic-infused olive oil
  • 2cups beansprouts
  • 1cup edamame beans podded and steamed
  • 2Tbsp fresh coriander finely chopped
  • 2Tbsp peanuts chopped
  • 1/2lime


  1. Combine all the ingredients for the sauce together in a small bowl and set aside.
  2. Cook the noodles according to the package instructions, drain and set aside.
  3. Peel and shave the carrot into ribbons; wash, deseed and dice the red pepper and chilli (if using); and slice the spring onions. Then wash the pak choi and slice into 1cm strips.
  4. Heat the oil in a wok and add the carrot and red pepper and cook for 3-4 minutes until softened.
  5. Now add the green spring onion tops, red chilli (if using) pak choi, beansprouts and edamame beans and cook for a further 3-4 minutes.
  6. Add the cooked noodles and sauce to the wok and stir to combine – cook this for another 2 minutes.
  7. Serve with the fresh coriander and chopped peanut scattered on top and another squeeze of lime juice.

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