Taste The Rainbow

comments 4


In honour of Chinese New Year on Thursday, I decided to recreate one of my favourite Asian dishes: pad thai.

This pad thai dish is nutritious, vibrant and really delicious. It’s also completely raw, meaning it’s quick and easy to make.  Plus, the sauce will be a big hit with all peanut butter lovers. (If for some strange reason you’re not one of these people, you can use almond or cashew butter instead).

Ingredients for the pad thai: (serves 3) 

  • 1 x large courgette
  • 2 x medium-sized carrots
  • 1/4 x red cabbage
  • 1/4 x red pepper
  • 1 cup x beansprouts
  • 1/2 cup x edamame beans
  • 2 tbsp x sesame seeds
  • 1/2 tsp x red chilli

Spiralize the courgette using a spiralizer or large grater (more details on how to do this here). This allows the courgette to replace noodles in the traditional dish, making it gluten-free and carb-free.


Julienne the carrots and red cabbage. I used a knife to cut the cabbage and a julienne peeler for the carrots but a regular peeler, spiralizer or grater would work just fine. Finely slice the pepper and remove the edamame beans from their pod.


Add the beansprouts and mix the ingredients together in a large bowl. Prepare for serving by dishing up, sprinkling with sesame seeds and finely chopped and deseeded red chilli.


Ingredients for the sweet and spicy peanut sauce:

  • 2 tbsp x peanut butter
  • 1.5 tbsp x soy sauce (or tamari to be gluten-free)
  • 1 tbsp x maple syrup
  • Juice of 1/4 lime
  • 1/2 tsp x ginger (peeled and grated)
  • 1/2 tsp x red chilli (deseeded and finely chopped)

Now this is where the magic happens. This sauce turns a simple bowl of vegetables into an absolute dream. All you have to do is mix all the ingredients together using a fork. Add a drop of water if you want a thinner texture. I used a natural crunchy peanut butter to add some texture to the dish and remember you can replace peanut butter for any nut butter of your choice.


Warning: you will probably end up spooning the sauce straight out of the bowl (I sure did!) so be prepared to make extra.

When ready, serve the sauce with the main dish and enjoy!


Happy Chinese New Year!

Note: some research says that edamame beans are high in FODMAP although Monash University don’t confirm this themselves. Remove if you want to be sure to be FODMAP-free.


The Author

Low FODMAP│IBS│Low Lactose│Low Gluten│Low Fructose


  1. Pingback: Perfect In A Peanut Butter Cup | The FODMAPPER

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s