Bring a pan of water to the boil, add the noodles and cook for 3 mins, adding the shrimp,and green beans for the final min.
Drain, and set aside while you heat the oil in a large frying pan.
Fry the noodles, shrimp, green beans, beansprouts and spring onions, tossing to coat in the oil for a few mins.
Push everything to one side of the pan and pour in the egg.
Stir until cooked, then mix everything well.
Toss through the peanuts, soy and sweet chilli sauce so everything is combined.
Scatter with the coriander and serve..
Recipe from Good Food magazine
200g rice noodles
200g cooked shrimp or tofu
2 tbsp sunflower oil
100 sliced green beans
small bunch spring onions, sliced - green end only
2 beaten eggs
3 tbsp roasted peanuts
2 tbsp gluten free soy sauce
2 tbsp sweet chilli sauce
small bunch coriander, leaves only
*Peanuts are listed as moderate, use sparingly and do no use cashews - even though they are delicious.
Low FODMAP Recipe - Super-fast Pad Thai