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Chopsticks full of Low FODMAP Pad Thai- better than restaurant made! Monash University Certified Low FODMAP Recipe.

Low FODMAP Pad Thai

Make this Pad Thai at home and stay within your low FODMAP diet needs while satisfying your noodle cravings.

Course: Dinner
Cuisine: Thai
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Makes: 4 Servings
Calories: 733 kcal
Author: Dédé Wilson



  • 10 ounces (280 g) medium sized rice stick noodles, 1/4-inch (6 mm) thickness


  • 1/4 cup (4 g) roughly chopped cilantro
  • 1/4 cup (37 g) chopped dry-roasted peanuts
  • 1/4 cup (16 g) chopped scallions, green parts only
  • 2 limes, cut into wedges and 1 tablespoon lime juice squeezed, ready to use and set aside


  • 1/3 cup (75 ml) fish sauce
  • 1/4 cup (60 ml) ketchup, with no HFCS (high fructose corn syrup)
  • 3 tablespoons water
  • 1 1/2 tablespoons sugar
  • 1 tablespoon lime juice, reserved from above
  • 1/4 teaspoon to 1/2 teaspoon chilli powder, ground red serrano chiles
  • 1/4 cup (60 ml) Low FODMAP Garlic-Infused Oil, made with vegetable oil, or purchased equivalent, divided
  • 1 pound (455 g) large shrimp (26 to 30 count), defrosted and peeled
  • 4 large eggs, lightly beaten
  • 3 cups (312 g) mung bean sprouts, divided


  1. For the Noodles: Place the rice stick noodles in a large, deep bowl and cover with the hottest tap water and allow to sit and soften. They need about a 6 to 8 minute soak.
  2. For the Garnishes: Have all of the garnishes ready to use. One of the limes should be squeezed, as you will need 1 tablespoon of lime juice for the next step.
  3. For the Sauce: Whisk together the fish sauce, ketchup, water, sugar, lime juice and red pepper flake around in the oils (amount as desired) in a small bowl; set aside.
  4. Heat 1 tablespoon oil in a wok or other large, deep-sided skillet until shimmering over medium-high heat. Add shrimp, stir-fry quickly just until pink, about 1 to 2 minutes, then remove and set aside.
  5. Test the noodles; they should be pliable. Drain in a colander and shake off excess water.
  6. Add remaining oil to wok and heat until shimmering over medium-high heat. Add eggs and leave them undisturbed for about 15 to 30 seconds to begin to set, then stir fry them around until about three-quarters of the way cooked through; they should still be moist. Add the sauce and the noodles and stir fry to coat with sauce and until the noodles are tender, about 2 to 3 minutes.
  7. Add the shrimp and half of the bean sprouts and stir fry to incorporate into the noodles and sauce and to reheat shrimp.
  8. Divide onto plates quickly and immediately top with remaining bean sprouts, cilantro, peanuts and scallions and serve with lime wedges.

If You Can Tolerate



  • If you have passed the garlic fructan Challenge, add 2 minced garlic cloves to the hot oil right before the eggs. Simply stir the garlic around in the oil for about 10 seconds before adding the eggs.
  • If you have passed the onion fructan Challenge, feel free to use the white parts of the scallions as well.
Nutrition Facts
Low FODMAP Pad Thai
Amount Per Serving
Calories 733 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 2g10%
Cholesterol 211mg70%
Sodium 2397mg100%
Potassium 343mg10%
Carbohydrates 71g24%
Fiber 4g16%
Sugar 16g18%
Protein 46g92%
Vitamin A 345IU7%
Vitamin C 24.6mg30%
Calcium 95mg10%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.