30 Minutes • Gluten-free • Low FODMAP • Serves 4 • Craving a good garlic butter shrimp pad Thai that won’t give you a stomachache? Then you’ll LOVE this recipe! This pad Thai is wonderfully flavorful, fresh, and quick to make. And best of all? It's low FODMAP so your tummy will be happy too.

INGREDIENTS

8 ounces wide rice noodles

4 tablespoons gluten-free low sodium soy sauce, using more or less to taste

2 tablespoon rice vinegar

3 tablespoons maple syrup

1/4 teaspoon chili flakes, plus more for serving

1 pound cooked jumbo shrimp, peeled and deveined

3 tablespoons garlic-infused olive oil

3 tablespoons salted butter

2-3 eggs, beaten

2 cups bean sprouts or chopped baby bok choy (or half and half)

4 green onions (green part only) chopped, plus more for serving

1/4 cup roasted peanuts, chopped

Thai or regular basil and limes, for serving

DIRECTIONS:

Thaw your shrimp in a colander for three minutes under running cool water or overnight in the fridge.

Prepare the rice noodles according to package instructions and set them aside.

To make the sauce. In a small bowl, combine the soy sauce, rice vinegar, maple syrup, and chili flakes.

Heat the olive oil and butter in a large skillet over medium heat. When melted and hot, add the shrimp and saute for 2-3 minutes. Add a pinch of both chili flakes and black pepper. Continue to cook the shrimp in the butter for another 1-2 minutes until they are well heated.

Add the noodles and sauce, tossing to combine. Cook until the noodles are warmed through and begin soaking up the sauce, about 1 minute. In a separate skillet, scramble the eggs then add to the noodle mixture with the bok choy and toss to combine. Remove from the heat. Add the bean sprouts and green onions, toss once more to combine.

Divide the noodles and shrimp between plates. Top with basil, green onions, peanuts, and chili flakes, and a squeeze of lime juice.

Enjoy!

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