GERD Friendly Pad Thai
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz dried flat rice noodles (about 3mm wide)
For the sauce
- 3 tbsp tamarind concentrate
- 3 tbsp tamari
- 2 tbsp maple syrup
- 1 tbsp fish sauce
- 1 tsp rice vinegar
For the stir-fry
- 3 tbsp garlic-infused oil, divided
- 12 oz large shrimp, peeled and deveined
- 7 oz firm tofu, drained and cut into ½-inch cubes
- 3 large eggs, lightly beaten
- 2 cups bean sprouts
- 6 scallions, green tops only, thinly sliced
Ingredient noteScallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
For serving
- ¼ cup roasted peanuts, roughly chopped
- 1 lime, cut into wedges
Can be omittedlime
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 tsp chili flakes or dried chili (optional)
Can be omittedchili flakes
Instructions
- 1
Place the rice noodles in a large bowl and cover with room-temperature water. Soak for 15 minutes, until pliable and slightly softened but still firm — they will finish cooking in the wok. Drain and set aside.
- 2
Whisk together the tamarind concentrate, tamari, maple syrup, fish sauce, and rice vinegar in a small bowl until smooth. Set aside.
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