24 Responses
This is delicious! We substituted chicken for the tofu and it was excellent.
Reply
GREAT! Thanks for the feedback Mary!!
Reply
Delicious
I served this with a little raw cabbage as a garnish. Adds nice crunch!
Reply
Michael!
That sounds so good. Amazing. Thank you for your feedback:)Reply
This recipe is So easy and full of flavor. I substituted the Tofu for ground turkey, my husband enjoyed it so much he had 4 servings!
Reply
Lora,
We are thrilled to hear from you!!
The turkey sounds like a great substitution, thank you for sharing that tip!
You are so sweet to post a comment and stars.
We also wanted to share that we have a cookbook coming out October 6,2020!
The Low-FODMAP IBS Solution Plan and Cookbook contains more than 100 low-FODMAP Recipes that can be easily prepared in 30 minutes or less! Check out our Products page for ways to order and get a BONUS FREE PDF with your purchase.
Have a wonderful day and stay in touch ?
Cooked this for vegan friends
I prepare this for my meal prep but I cooked it for my vegan friends and they licked their bowls – delicious. I found ginger paste is good for flavour and I used Tabasco and dried chili too for a bit of punch – I add a little more lime juice, chili and ginger as I love it flavourful.
Reply
Natalie,
LOVE hearing from you! So glad you enjoyed the recipe. You may also want to try our new low-FODMAP Thai Peanut Chicken in the Slow Cooker. Stay in touch 🙂Reply
Great low Fodmap veggie meal
We struggle to find low Fodmap meals that are both vegetarian and full of flavour, and this recipe absolutely nails it! Thank you!
Reply
Rachel,
So happy to hear from you!
We know you find other great options on our blog 🙂
Can we suggest taking a look at our COOKBOOK available in the US, Canada, UK and Australia? It may also be a great asset to you!!
will take you through the entire FODMAP journey and share more than 100 recipes that prep in 30 minutes or less! It also has a meal plan, grocery list and many more tips. Click here for details on the BEST low-FODMAP book available 🙂
Stay in touch!Reply
Love this pad thai recipe! I will sub either chicken breast, or if none is thawed, chicken burger that is cooked and then chopped into bite sized pieces. I don’t eat peanut butter so I used 2 tbs of seeds (pumpkin and sunflower) in the sauce and put all sauce ingredients in my bullet, leaving pieces of the seeds, akin to the crushed peanuts that usually top the pad thai.
Reply
That’s amazing Kay! What a great idea. Thank you for your comments 🙂
New favourite!
My hubby has IBS and we struggle for variety at mealtimes. We made this with chicken and added broccoli and carrots – the whole family of 6 had seconds!! Super delicious, thanks so much.
Reply
Ainslie,
How AWESOME! This is such a lovely review and it made our day shine!! Stay in touch with us!Reply
Soo good!
I’ve made this a few times with chicken, turkey, and shrimp. All were delicious! Thanks for making easy and delicious low fodmap recipes!
Reply
Is this low histamine recipe?
Reply
The recipes on this site are low in FODMAPs, not low in histamines.
Thank you for your question.Reply
Would beef broth work?
Reply
Thanks for the question! Sure, you could use beef or chicken broth in the recipe, it just would not be vegan/vegetarian that way. Good luck!
Reply
Hello, if someone is allergic to peanut butter, what would be the best substitution for that ingredient? Thanks!
Reply
Thanks for the question! You could try sunflower seed butter, tahini (sesame seed paste) or almond butter instead, depending on your preference. Good luck!
Reply
Delicious
This recipe was easy, quick and delicious! even my husband agreed and he’d doesn’t follow FODMAP and I am fairly new to it due to food sensitivities that are finally making sense!
I would say this is as close to authentic Pad Thai as you could get without going to the real thing.
I could practically drink the sauce. I added crush peanuts to the top of the dish as a garnish. And made double the sauce so I could do a quick grab and go for a last minute lunch idea!
This will be in our weekly rotation.Reply
We LOVE this dinner too! So happy to hear from you. Please stay in touch! You may also love our low-FODMAP Slow Cooker Thai Peanut Chicken 🙂
Reply
I don’t know how I missed the obvious direction to cook the noodles first, but instead I dithered around unsure if they cooked in the skillet with the sauce since the cooking time was the same 3-5 minutes. I also had started boiling water but never put noodles in it. Instead I mistakently threw the dry noodles over the egg and poured sauce over top. When it became clear the noodles werent cooking I continued to spoon in 1/3 cups of the boiling water for another 10 or so minutes and the resulting sauce is super thick and creamy… so if you like that- try it this way! Almost too thick and creamy for me… I may reduce the peanut butter.. or use like a PB 2? I did use regular peanut butter instead of natural, so that may be part of it. Flavor is delicious! No sprouts, but added red pepper, jalapeno and carrot matchsticks and topped w scallions, cilantro, sesame seeds ands crushed nuts and extra lime -mmmm.
Reply
