Description
Pad thai that is onion and garlic free but still packed with lots of flavors!
Ingredients
Scale
- 1/2 Pound Rice Noodles
- 1/2 Cup Tamari
- 2 tablespoons Brown Sugar
- 1 teaspoon Chili Sauce
- 1 teaspoon Grated Fresh Ginger
- 2 Eggs
- 2 tablespoons Sesame Oil
- 1 Zucchini, diced
- 1/2 Cup Carrots, grated
- Half of a Red Bell Pepper, diced
- 3 Green Onions, diced
- Fresh Chopped Cilantro & Basil
- Optional: add raw chicken or cooked tofu
Instructions
- Pre-soak noodles in a shallow dish in room temperature water for at least 30 minutes.
- In a small bowl, combine tamari, brown sugar, chili sauce and ginger. Whisk well and set aside.
- If using a protein: heat 1 tablespoon of sesame oil on medium-high heat in a large skillet. Add 1 inch cut chicken to skillet with salt and pepper. Cook until chicken is cooked through and remove from pan.
- Add 1 tablespoon sesame oil and add vegetables and green onions to pan. Saute until just tender for about 2 minutes. Move the vegetables along the side of the pan, creating a well in the center for the eggs and sesame oil to be in the center. Begin scrambling the eggs and incorporate into the vegetables.
- Drain the rice noodles and add to the pan. Pour the sauce into the pan and combine all the ingredients including the cooked chicken. Adjust the heat to high to bring to a boil and stir-fry for an additional 4 minutes.
- Garnish with cilantro and basil. Serve hot.
Keywords: pad thai fodmap recipe, pad thai recipe, fodmap pad thai
