Pad Thai

Course Dairy Free, Gluten Free, Low FODMAP, low histamine, Vegan, Vegetarian

Ingredients

  • 2 tsp toasted sesame oil (Replace with coconut oil if low histamine)
  • 2 Tbsp all natural peanut butter (omit for low histamine)
  • 1 Tbsp soy sauce Replace with coconut aminos or gluten-free soy sauce for gluten free and low FODMAP)
  • 1 Tbsp red Thai curry paste (see recipe) (omit for low histamine)
  • 1 tsp rice wine vinegar (Omit for low histamine)
  • 8 oz skinless boneless chicken breast, cut in bite size pieces (Omit and replace with tofu for Vegetarian/Vegan)
  • 2 Tbsp garlic infused oil
  • 1 Tbsp ginger, minced
  • 3 large carrots, julienned
  • 1 medium zucchini, julienned
  • 1 cup mung bean sprouts
  • 1 lime, cut in 1/4s (omit for low histamine)
  • 2 Tbsp Fresh cilantro and/or basil, chopped
  • 1/4 cup salted peanuts, chopped (omit for low histamine)

Instructions

  1. Cook noodles per package directions, rinse and drain well.

  2. Add 1 teaspoon toasted sesame oil and chicken to large non-stick skillet and cook over medium heat. When chicken is almost cooked through, add garlic oil, ginger, carrots and zucchini until veggies are al dente.

  3. While noodles and chicken are cooking, prepare sauce by combining remaining 1 teaspoon sesame oil, peanut butter, coconut aminos, red curry paste, and vinegar.

  4. Add cooked and drained noodles to chicken and vegetables. Turn off heat. Drizzle sauce over and gently mix. If sauce seems too thick, add some warm water to the dish.

  5. Transfer mixture to a platter. Garnish with bean sprouts, fresh cilantro or basil and nuts.

  6. Squeeze 2 of the lime quarters over dish and reserve 2 for garnish on platter.

Recipe Notes

(Store-bought red curry paste often contains some garlic & onion. If Low FODMAP you can sub in homemade recipe found on Nourished Roots Recipe page.)

Contact Sally

Nourished Roots Nutrition, LLC
Office/Schedule Appt: (303) 529-9258
Direct: (303) 209-8640
Fax: (303) 209-8482
sally@nourishedrootsrd.com

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Tip of the Day

Even while maintaining a healthy diet, we still may need the additional support provided by a multi-vitamin. Many of the conventional foods we eat are grown in soil with depleted nutrients. Similarly, our body’s gut may be suffering an impaired ability to break down and absorb what nutrients our food does provide. We may also have developed various Single Nucleotide Polymorphisms (SNP) on our genes that prevent our metabolic pathways from working optimally. A multi-vitamin can provide extra daily support to make sure your cells are getting the vitamins and minerals they need to work their best. Still, the only way to know what vitamins and minerals your body may be deficient in is through blood work. Work with Sally to make sure your nutrients are at optimal levels.