Low FODMAP
|
Vegetarian, High Protein
Veggie Pad Thai
Cooking Time:
20
mins
You Need:
Serving Size:
2
Ingredients
Seasonings
Olive Oil.......................................5 grams
Rice Vermicelli Noddles (Dry)....151 grams
Carrot...........................................95 grams
Egg...............................................1
Srping Onion (Green Part)..........2 stalks
Bean Sprouts...............................130 grams
Peanuts (Raw)...............................27 grams
*Tofu (Extra Firm).........................213 grams
*Silken Toful is High in FODMAP
Lime Juice.....................2 tbsp
Peanut Sauce................144 grams
Preparation
Drain & Cut:
Tofu
Peel & Thinly Slice:
Carrot
Roughly Chop:
Spring Onion (Green Part)
Cooking Instructions
1.
Cook the rice noodles according to package directions.
2.
Meanwhile, heat the oil in a large pan or wok over medium heat. Add the tofu and cook for five minutes.
3.
Add the carrots and continue to cook for another five minutes, until the tofu has started to brown and the carrots have softened.
4.
Add the cooked noodles to the pan, then add the eggs and stir for two minutes or until the eggs have been scrambled and cooked through.
5.
Add the peanut sauce and green onion and continue to cook for two to three minutes.
6.
Remove from the heat and divide evenly between plates. Top with bean sprouts, peanuts, and lime slices. Enjoy!