FODMAP-friendly Shrimp Pad Thai
- 4 ounces rice noodles
- 1/4 cup peanut oil
- 1/4 cup fish sauce
- 1 tbsp. brown sugar
- 1 tbsp. tamarind paste
- 2 tbsp. rice vinegar
- 1/2 tsp. red pepper flakes
- 1/4 cup chopped scallions (green end only)
- 2 garlic cloves (whole)
- 2 eggs
- 1 1/2 cups red cabbage
- 1 chili pepper, finely chopped
- 1/2 lb. peeled and cleaned shrimp
- 1/2 cup peanuts
- 2 limes, quartered
- Several fresh basil leaves
- Cook the rice noodles using the soaking method. Heat a medium pot of water until almost boiling. Place the uncooked rice noodles in a large bowl and pour the water over the noodles. Soak the noodles for 7 – 10 minutes, ensuring the noodles do not get too soft. Drain the water from the pasta and toss with a small amount of peanut oil so the noodles don’t stick together. Set the pasta aside.
- Crush up the peanuts using either a closed plastic bag or by chopping them.
- Add tamarind paste, fish sauce, brown sugar and vinegar to a small saucepan. Heat on medium-low heat, bringing to a simmer. Stir in the red pepper flakes and set aside.
- Add the remaining peanut oil in a large skillet and heat over medium-high heat. Add scallions, chili pepper and garlic, cooking for about a minute. Add the eggs to the pan, cooking until they almost set and scrambling. Add the cabbage and cook until it begins to wilt.
- Remove the garlic from the pan and discard.
- Add the shrimp to the pan and cook until they begin to turn pink. Add the noodles and sauce to the pan. Stir the combination until everything is well combined. Add the crushed peanuts and heat together until the noodles are warmed.
- Serve with the lime wedges and some fresh basil leaves shredded over the pad thai