Yes, I did use the word Vegan in my Vegan Donut Peach Rice Pudding Pops, but not because I’m Vegan or will ever steer towards a Vegan lifestyle, but instead because I know that the best Rice Pudding Pops (or rice pudding in general) you’ve ever had typically use lots and lots and lots of sweetened condensed milk and/or half ‘n half and/or full-fat dairy milk.
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 package Traditional 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.
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 brand new (and always gluten free) recipes? Grab these 12 via the Gluten Free Recipe Roundup Two.
Tell me more about what other types of recipes you’d love to see!