One Pot (or one Pot + one Pan) Gluten Free, Dairy-Free, Low Histamine, Low FODMAP, SIBO-Friendly Pad Thai
Yield: 4 Servings (or 2 if you’re hungry heheh)
You can cook this all in one pot, or use one pot for the noodles and one pan for the rest (I just prefer to sauté in a pan)
Ingredients
• 8 oz pad thai noodle, or noodles of your choice
• 1 tsp toasted sesame oil
• 1 tsp avocado oil
• 2 Tbsp avocado oil
• 1/4 tsp salt (optional)
• 2 Tbsp chunky almond butter
• 1 Tbsp gluten free soy sauce (try not to get low sodium variety if you need to increase your salt intake. Opposite for those salt sensitive. Omit for low histamine)
• 1 Tbsp red Thai curry paste (omit for low histamine)
• 8 oz skinless boneless chicken breast, cut in bite size pieces (Omit and replace with tofu for Vegetarian/Vegan)
• 2 Eggs
• 1 Tbsp ginger, minced
• 3 large carrots, julienned
• 1 small to medium zucchini, julienned or spiralized
• 1/4 cup green onion, sliced (plus more for garnish)
• 1 cup mung bean sprouts
• 1 lime (more for garnish if desired)
• 2 Tbsp Fresh cilantro and/or basil, chopped
• 1/4 cup cashews, crushed
Instructions
1. Cook the noodles according to the package instructions. Set aside.
2. Softly scramble 2 eggs over medium heat in pot, or large non-stick skillet. Set aside.
3. Add 1 teaspoon avocado oil and chicken to pan and cook over medium heat. When chicken is almost cooked through, add 2 Tbsp avocado oil, ginger, carrots, green onion and zucchini until veggies are al dente and slightly browned, if desired. Add eggs back in at the very end.
4. While noodles and chicken are cooking, prepare sauce by combining 1 teaspoon sesame oil, almond butter, gluten free soy sauce, 1/4 tsp salt (optional- can add more/ less to taste, if you have POTS like me, add a ton! heheh), lime juice from 1/2 of the lime, and red curry paste. Sauce should be thick, but if it seems too thick, add some warm or room temp water, mix in until desired consistency.
5. Add cooked and drained noodles to chicken, egg & vegetables. Drizzle sauce over and gently mix.
6. Transfer mixture to plate. Garnish with bean sprouts, fresh cilantro or basil, more green onion if desired, and nuts.
7. If you have dysautonomia, POTS, or otherwise need to increase your salt intake, salt the heck out of the dish now 🙂 I always eat with a salt shaker next to me so I can add as much salt as I can tolerate. Don’t oversalt & ruin your food, though!
8. Squeeze 2 of the lime quarters over dish and/ or reserve for garnish on platter.
9. Enjoy!
Pink Salt Collective 