This easy peasy, low FODMAP pad thai is top drawer comfort food. Once again I slightly cheated with peanut butter, but why not – life’s too short and my beloved peanut butter needs to be put to use now that I can’t have lashings of it on fluffy white bread (sob). If you feel this pain, I suggest you channel your grief for peanut butter sandwiches with this delicious pad thai like I did last night.
you will need:
1 x nest of thick rice noodles
2 x spring onions (green parts only, you know the drill)
3 x tsp fish sauce
1 x small chilli / smattering of chilli flakes
2 x tsp tamarind paste
2 x tbsp crunchy peanut butter
1 x lime
optional: a portion of fully defrosted prawns or chicken, bean sprouts, or other veggies – I used some bok choi which was nice! Coriander finishes the dish off nicely too.
Slice your spring onions, and any additional ingredients such as chicken or vegetables that need it. Pop your rice noodles in a heatproof bowl and pour boiling water over them. Allow to steep for 5-10 minutes.
Add some garlic oil to a pan / wok and fry spring onions with the chilli and any meat that you’re using. Add any vegetables in once your meat is cooked. Mix together the tamarind, peanut butter, fish sauce and a good squeeze of lime in a mug. When all ingredients are cooked to your liking, add this to the stir fry. Stir through as best you can, removing the pan from the heat if necessary.
Drain the noodles, reserving a little water, and add them to the pan. The water will loosen the stir fry and sauce a little bit. Stir until the noodles are well coated, and dish up. Serve up with a slice of lime and some fresh chopped coriander.