Low FODMAP Chicken Satay Rice Noodles

Total time55 min

Prep time20 min

Cook time20 min

4.8

(17)

Creamy peanut satay noodles can feel like a distant dream when you're navigating a low-FODMAP lifestyle, but this recipe delivers every bit of that rich, nutty comfort without the gut-unfriendly ingredients. The trick is in the details — garlic-infused oil brings that savory depth you'd normally get from whole garlic, while only the green tops of scallions make the cut, keeping the dish firmly in safe territory. Peanut butter and full-fat coconut milk form the backbone of a glossy, velvety sauce that clings to every strand of rice noodle, and a squeeze of fresh lime keeps it bright and balanced. Turmeric- and ginger-marinated chicken thighs get a quick sear until golden, adding smoky, caramelized edges that make the whole bowl feel genuinely restaurant-worthy. Sliced red bell pepper adds crunch and color, and cool cucumber on top is the kind of finishing touch that makes you feel like you actually know what you're doing in the kitchen. This comes together for four people without a lot of fuss, and the satay sauce alone is worth making on repeat.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken thighs, thinly sliced
2 tbsp garlic-infused oil, divided
2 tbsp tamari
1 tsp ground ginger
½ tsp ground turmeric

For the satay sauce

½ cup smooth peanut butter (natural, no added sweetener)
1 can (13.5 oz) full-fat coconut milk
2 tbsp tamari
2 tbsp maple syrup
2 tbsp fresh lime juice
1 tsp garlic-infused oil
½ tsp red pepper flakes

For the noodles

8 oz dried flat rice noodles (medium width)
1 medium red bell pepper, thinly sliced
Ingredient note
A serving of up to about 1/3 of a red bell pepper is low in FODMAPs. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low FODMAP. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
4 scallions, green tops only, thinly sliced
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.

For serving

½ english cucumber, halved lengthwise and thinly sliced
1 lime, cut into wedges
2 tbsp chopped roasted peanuts (optional)
2 tbsp fresh cilantro leaves (optional)

Instructions

1
In a medium bowl, combine the sliced chicken thighs with 1 tbsp garlic-infused oil, 2 tbsp tamari, ground ginger, and turmeric. Toss to coat evenly and let marinate at room temperature for 15 minutes.
2
While the chicken marinates, soak the rice noodles in a large bowl of boiling water for 8–10 minutes, stirring once, until tender but still with a slight chew. Drain, rinse under cold water to stop cooking, and set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!