Low FODMAP Tofu Pad Thai

My love for Pad Thai is oddly traced back to my days working at the mall. Whether making lemonade and serving corn dogs, or schlepping clothes and underclothes to the masses, I always  looked forward to the Pad Thai at the food court - it was chock-full of color, flavor and texture. The best things about this dish are the crunchy vegetables, the tangy sauce, and the sprinkling of peanuts. While, of course, this is not the traditional tamarind flavored meal you expect from an authentic Thai restaurant, it is absolutely delicious - and, of course, Low FODMAP! 

I drew major inspiration from Lindsay at Pinch of Yum - her blog is one of my absolute favorites and has been for years. While it is not a Low FODMAP  blog, I've found her recipes to be really accessible and delicious. Please check out her Rainbow Vegetarian Pad Thai recipe here.

Don't be disturbed by the pungent odor of the fish sauce if you have never worked with it before - the final product does not reveal it's stinky beginnings. 

Low FODMAP Tofu Pad Thai

Serves 4

4oz rice noodles
1 14oz package of extra firm tofu, drained, pressed and cubed
2 eggs, beaten
1 medium zucchini, spiralized
1 red bell pepper, julienned
2 medium carrots, ribboned or julienned
1 bunch cilantro, chopped
1/4 cup peanuts, chopped
1/2 cup green onion, green part only, chopped
1 tbs garlic infused oil
1 tbs canola/vegetable oil
1 tbs coconut oil

​For the sauce:
3 tbs fish sauce
3 tbs brown sugar
3 tbs broth/stock*
2 tbs white vinegar
1 tbs smooth peanut butter
1 tbs soy sauce
1 tsp chili paste or hot sauce*

*Be sure to find one without garlic, onion or high fructose corn syrup

Per Serve: Calories 356, Fat 20g, Sodium 1302mg, Carbs 27g, Fiber 4g, Sugars 15g, Protein 16g

Start by frying the tofu in coconut oil on medium heat until golden, flipping to get each side.  The goal is to remove as much liquid from the tofu as possible, while adding a nice crust for the sauce to adhere to. Set aside when done.

While the tofu cooks,  place the rice noodles in a container of lukewarm water to soften and set aside.  Start prepping your vegetables - spiralize the zucchini, julienne the bell pepper, and ribbon the carrots.

Chop the green onion, peanuts and cilantro.

Throw the sauce ingredients in a mason jar and shake it up until the ​peanut butter dissolves.

Heat the garlic infused oil in a wok and add the veggies, tossing until tender. Remove and set aside.

Add the canola or vegetable oil to the wok, drain and add the rice noodles. Toss the noodles until they are evenly coated with the oil.

Add the sauce and continue to cook the noodles on medium-high heat until the sauce starts to thicken and stick to the noodles. 

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Push the noodles to one side of the wok, and add the egg. Allow to sit for about thirty seconds to set slightly, then combine it all together for another minute so the egg can cook a little bit more.

Toss in the vegetables and tofu and stir! Get everything warmed through and well combined.

Toss in the cilantro, peanuts and green onions and serve immediately.

What's your favorite meal from the mall food court?