225g/8oz flat dried rice noodles

3 fresh red chilies

2 tbsp groundnut oil

1 tbsp garlic infused oil

3 tbsp fish sauce

1 tbsp Shaoxing rice wine or dry sherry

1 tbsp lime juice

1 tbsp soy free seasoning sauce

salt and freshly ground black pepper, to taste

1 tbsp sugar

225g/8oz fresh bean sprouts

handful fresh coriander

1 tbsp coarsely chopped roasted peanuts, for garnish

Serves - 2-4


Soak the rice noodles in a bowl of hot water for 25 minutes.

While the noodles are soaking, seed and finely chop the chilies.

When the noodles have soaked for 25 minutes, drain well in a colander or sieve. Discard the water.

Heat a wok over high heat. When it is hot, add the oil. When it is very hot and slightly smoking, add the chilies  and stir-fry for one minute.

Add the rice noodles, fish sauce or soy sauce, rice wine or sherry, lime juice, soy free seasoning sauce, pepper, and continue to stir-fry for two minutes, mixing well.

Add the bean sprouts and continue to stir-fry for four minutes.

Finally, add the coriander and stir-fry briskly for 30 seconds.

Turn onto a warm platter, sprinkle with the peanuts and serve at once.

Recipe adapted from: Good Food
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