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.

Claire Hunter

Claire Hunter is a Nutritional Therapy Practitioner and Holistic Nutritionist specialising in IBS, gut health, and plant-based diets. She runs an online virtual clinic helping people manage and reduce distressing digestive symptoms, and optimise their gut health through evidence-based nutrition and lifestyle interventions.

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