I’m always on the hunt for takeout inspired recipes to recreate at home in ways that are veggie-packed and low FODMAP friendly. Pad Thai is probably my all time favorite takeout food… ok actually, anything Indian is my all time favorite so we’ll put Pad Thai second on the list right before sushi. Anyway, it’s the best and this recipe is actually one of the very first low FODMAP friendly recipes I’ve ever created. We used to have this shrimp + veggie pad thai in the rotation heavily, so it makes sense that it’s been some time since I’ve last made it and boy do I remember why we ate it so often!
Packed with nutrient dense veggies and tons of flavor, this dish can be made vegan friendly with tofu, vegetarian friendly with scrambled egg, pescatarian friendly with shrimp, or full on carnivorous with some shredded chicken. Not only are there 4 different ways you can add proteins to this dish, you can also play around with the noodle base as well. In this recipe I used both zoodles and shirataki noodles, but if you’re not as concerned with it being low FODMAP, you can use rice noodles, sweet potato noodles, or your go to favorite noods. You do you!
1 whole medium yellow squash, spiraled
1 whole medium green squash, spiraled
2 packs shirataki noodles
1 cup chopped red cabbage
1 cup broccoli slaw
1 cup shredded carrots
1lb shrimp (or protein of choice)
1/4 cup almond butter or peanut butter
1/4 cup coconut aminos
3 tbsp lime juice
3 tbsp honey
1 tsp tabasco
3 tbsp sesame oil
In a small bowl, whisk together sauce ingredients, tasting to adjust until desired flavor is achieved and set aside.
In a large frying pan, 1 tbsp sesame oil. Sautee cabbage, slaw, and carrots until tender.
Add in spiraled squash noodles and cook until tender.
Meanwhile, rinse and drain shirataki noodles and set aside.
Add in shrimp during the last 5 minutes of cook time and cook until pink.
Turn off the heat, stir in shirataki noodles and sauce.
Top with desired toppings before serving.