Low FODMAP : Thai shrimp noodles


200g Thai rice noodles

1 tbsp sesame oil

2 eggs, beaten

1 red chilli, finely chopped

1 thumb-size piece ginger, grated

450g peeled cooked large shrimp

1 tbsp gluten free soy sauce

small bunch coriander, roughly chopped

½ small bunch mint, roughly chopped

zest and juice 1 lime

small handful roasted peanuts, chopped


Cook the noodles following the pack instructions, drain and set aside for later. Heat the oil in a large frying pan and pour in the beaten egg.

Swirl around the pan to make a thin omelette, cook for 1-2 mins, then flip over and cook the other side for 1 min. Tip out and slice into thin strips.

Add the chilli and ginger to the pan, fry for 1-2 mins then tip in the noodles, shrimp  and egg.

Splash in the soy sauce and stir-fry for 1 min more. Throw in the chopped herbs and pour over the lime juice and zest, then sprinkle over the chopped peanuts and serve.

Recipe from Good Food magazine

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