Peanut Noodles (GF, VG, Low FODMAP)

A healthier and dietary friendly version of one of my all time favourite Thai dishes - Peanut Noodle! It’s definitely one of those meals I crave in the cooler months.

I’ve been waking up ridiculously excited each day to eat this for lunch - which is how you know it’s a goodie!

Peanut Noodles

Ingredients

Serves: 3-4

NOODLES

• 200g pad thai rice noodles

• 400g mince (turkey, chicken or beef)

• 1 large zucchini, sliced

• 1 cup shredded carrot

• 1 large red capsicum, sliced

• 1 large handful baby spinach

• 1 spring onion, chopped (green parts only it low FODMAP)

• 1 tbsp garlic infused olive oil

SAUCE

• 2 heaped tbsp peanut butter

• 2 tbsp white rice vinegar

• 1 tbsp garlic infused olive oil

• 1/2 tsp ground ginger

• Sprinkle of chilli flakes

• 1/3 cup coconut aminos or gluten free soy sauce

• 1/4 cup water

• 1 tbsp coconut sugar

• Juice of 1 lime

• 1 tbsp crushed peanuts, to serve

Method

1. Add all the sauce ingredients to a bowl and whisk until smooth. Set aside.

2. Cook and drain the rice noodles as per packet instructions.

3. Heat a large non stick pan over high heat and add in olive oil. Once heated, add in all the veggies and stir fry for 5-6 minutes, until slightly tender.

4. Set veggies aside. Add a little more oil to the pan, add in the mince and cook until cooked through, breaking up as you stir it around.

5. Turn down the heat. Add the veggies back into the pan, along with the cooked noodles. Pour over the sauce and use tongs to mix everything through until evenly coated in the sauce.

6. Once heated through, it’s ready to serve! Garnish with crushed peanuts and enjoy