It’s been a long time since I’ve been excited about noodles, but nonetheless, this recipe absolutely did the trick. Enter the Summer Pad Thai Noodle Salad.
As a bonus, it’s even low-FODMAP for all my SIBO friends. Admittedly, I was not trying to make it low-FODMAP, but it sort of just ended up that way.
“Noodles…..how are those low-FODMAP?” The answer is simple. Because I used Lotus Foods Organic Traditional Pad Thai Noodles. The only ingredient they contain is Organic white rice flour.
The salad dressing uses 1 tablespoon of honey, but if you are super sensitive to FODMAPs currently, you can swap this for Maple Syrup or if you want the entire dish to remain sugar-free, just skip it.
This Summer Pad Thai Noodle Salad can be eaten warm or cold. I have had it both ways and probably prefer it more as a cold salad, which is obviously good news because you can make it, then store in the fridge for leftovers on the fly.
It also makes a great dish to take along to summer get-togethers, picnics, and BBQs.
Last night Elisabeth had dinner with us. I made the salad but swapped in the Forbidden Rice® Pad Thai Noodles, and she absolutely loved it! She is Vegetarian, so we paired the salad with grilled kabobs – some with meat and shrimp, and the others just veggies and pineapple. Dinner rocked!
Alright, are you ready?!
Summer Pad Thai Noodle Salad
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- 1 packageTraditional Rice Pad Thai Noodles
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- ½ cup green onion (green part only), sliced thin
- ½ cup dry-roasted peanuts
- Sea Salt, to taste
- Pepper, to taste
- Basil, as desired
- 1 cup olive oil
- ⅓ cup apple cider vinegar
- 1 tablespoon honey
- Make Pad Thai Noodles according to the package. Drain and set aside in a large bowl.
- Place all dressing ingredients in a salad dressing bottle or regular bottle and shake vigorously until completely mixed together.
- Place bell peppers in a sauté pan with 2 tablespoons dressing. Sauté until golden, about 5 minutes. Set aside.
- Add bell peppers to noodles, then add green onion, peanuts, salt, pepper and more dressing (to taste).
- Top with peanuts.
- Serve.
You will likely not use all the dressing. Use about ½, then decide if you want more or not. If not, the dressing can be saved in a cupboard for later (no need to refrigerate).
Looking for more gluten-free recipes? Grab them via:
- Gluten Free Recipe Roundup One
- Gluten Free Recipe Roundup Two
- Gluten Free Recipe Roundup Three
- Gluten Free Recipe Roundup Four
- Gluten Free Recipe Roundup Five
- Gluten Free Recipe Roundup Six
- Gluten Free Recipe Roundup Seven
- Gluten Free Recipe Roundup Eight
- Gluten Free Recipe Roundup Nine
Tell me more about what other types of recipes you’d love to see!
Xox,
SKH
You will heal. I will help.
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