Pad Thai -FODMAP & Coeliac Friendly

Equipment: chopping boards, knife, wok, saucepan, small bowl, spoons, measuring cups, colander

Ingredients:

1-2 chicken breasts, sliced

2 eggs, whisked

2 tsp ginger, grated

1 chilli, thinly sliced

1 zucchini, cut into match sticks

1 carrot, cut into match sticks

1 cup broccoli heads, cut into match sticks

Garlic-infused extra virgin olive oil

Rice noodles

Sauce

1/4 cup soy sauce (GF for coeliac)

1 Tbsp brown sugar

2 Tbsp peanut butter

1/4 cup lime juice

1 tsp fish sauce

Toppings

1 cup bean sprouts

Spring onion, green tops, chopped

Fresh coriander

Fresh lime

Crushed peanuts

Instructions:

1. In a wok/frying pan, add olive oil and cook chicken, add ginger and chilli for around 30secs at the end, remove and set aside

2. Cook eggs omelette style, remove, chop and set aside

3. Add vegetables to the wok and a splash of water, cook but keep crunchy, remove and set aside

4. Mix all sauce ingredients in a small bowl

5. Cook rice noodles in a saucepan as per packet instructions, and drain

6. Add sauce ingredients to the wok and allow the peanut butter to melt. Add all pre-cooked ingredients and mix together

7. Stir through spring onions

8. Serve with bean sprouts, crushed peanuts, and a quarter of a lime

Tips:

• Choose your own adventure and use prawns, tofu or tempeh if you prefer

• Undercook all ingredients to ensure they don’t overcook when heating together

• Store crushed peanuts in the freezer so they stay fresh for longer

• You can scramble the egg in with the chicken once it’s nearly done to save a step

• Swap fresh chilli for chilli sauce and fresh ginger for jar ginger

• Use bottled lime juice to save $$

• Try not to eat all the egg before you’ve finished cooking :p I know it is so hard!