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!
Are you ready for my Gluten Free Recipe Roundup Two? It has only been a little over a month and already I have another entire post dedicated to recipes.
In mid-April, I published the first Recipe Roundup. Now I’m back for more!
Sometimes I wish that all the recipes I create could be for my blog only, living and breathing here. And while the truth is that I could easily come up with hundreds of more recipes strictly for my blog, right now, in the season of life, I have chosen not to.
I am saying “Yes” to client work, recipes, and photography and “No” to hours and hours and hours of extra time doing the very same thing right here. For now, I am okay with the content I produce on my own site because I am still able to share these amazing recipes with you via the round ups.
Gluten Free Recipe Roundup Two
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- Chocolate Swirl Banana Bread (Gluten and Dairy Free). This recipe was based off my Grandma Verna’s Banana Bread recipe.
- Summer Pad Thai Noodle Salad (Gluten and Dairy Free). I have now made this recipe a few times. Once when my in-laws were here, and once last night when Elisabeth was over for dinner. It’s always a hit!
- Hempseed Hummus (GlutenDairy, and Sugar Free). It’s so easy to make your own hummus, and when you do it this way, you’ll get a total boost in nutrients.
- Chocolate Hazelnut Brownies (Gluten and Dairy Free). The brownie is a favorite for both Ryan and my mother….and after creating these, it’s a favorite for my children as well.
- Homemade Vinaigrette Salad Dressing (Gluten, Dairy, and Sugar Free). 4 ingredients is all you need. You’re so going to make this a household dressing staple.
- Frozen Hot Chocolate (Gluten and Dairy Free). I will forever think of Dairy Queen’s Frozen Hot Chocolate when I think about the summer I had my tonsils and adenoids removed. I loved that thing so much, and it was the only thing I ate for days. The problem is that I haven’t been DQ in years, and I don’t even care. I created this one, and we’re back in business!
- Colorful Vegan Stir Fry (Gluten, Dairy, and Sugar Free). Am I Vegan? No way, but I still make meals like this all the time (and then add a meat or fish usually on top).
- Chocolate Peanut Butter Milkshake (Gluten and Dairy Free). Nope. Nothing is better than chocolate, peanut butter, and ice cream. You’ll see. p.s. The recipe calls for using a natural peanut butter, but because this recipe lived on a client’s website, I didn’t mention that you should totally use one of the A Loving Spoon nut butter recipes because I totally did! Seriously. Just do it.
- Strawberry Pina Colada Smoothie (Gluten and Dairy Free). This is probably the best smoothie I’ve ever created. For the record, if you added alcohol to it, I would not be mad.
- Vegan Whipped Cream (Gluten and Dairy Free). This is the most basic recipe I created during this past month, but I will tell you that’s it’s definitely a favorite because the options for using it are endless. You will for sure dig this one!
- No Bake Chewy Protein Bars (Gluten and Dairy Free). You will only need 6 ingredients to create these. After I made them, I put them in the freezer. On my “long run” days (= more than 6 miles), I always nosh on them right after I run and/or for a bedtime snack. They are super, duper awesome!
- Cashew Almond Nut Butter (Gluten and Dairy Free). In case you weren’t sure of my nut butter-ing skills, see number 7. In case you are aware of them, here is a free recipe to enjoy!
What’s up next? Summer is just beginning to there will be Peach Rice Pudding Pops and more. I am likely to publish a few of these recipes on my own blog, too, so you can get a little sample of the goodness I’ve been up to!
If there is ever a recipe you’d love to see me create, please do contact me. My wheels are constantly spinning!