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Low FODMAP Thai Peanut Noodles
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Low FODMAP | Recipe


  • 6 ounces brown rice spaghetti
  • ½ cup low FODMAP broth (I use prepared Fody Foods Low FODMAP Vegetable Soup Base)
  • ¼ cup creamy peanut butter (I use Smucker’s Natural)
  • ¼ cup reduced-sodium soy sauce (or tamari sauce)
  • 2 tablespoons fresh lime juice (about  limes)
  • 1 tablespoon garlic-infused olive oil
  • 2 teaspoons granulated sugar (optional – may want to reduce/omit if peanut butter used contains sugar)
  • 2 teaspoons sriracha (optional)
  • 1 pound lean ground turkey (I use 93% lean)
  • 1½ cup carrot matchsticks (23 medium carrots)
  • 1 medium red bell pepper, stem and seeds removed and thinly sliced


  1. Cook brown rice spaghetti according to package instructions. Drain and set aside.
  2. While the spaghetti is cooking, whisk together the low FODMAP broth, peanut butter, soy sauce, lime juice, garlic-infused olive oil, and if using, sugar and sriracha.
  3. Heat a large skillet over medium-high heat. Add the turkey and cook, breaking into crumbles, until no longer pink, about 5-6 minutes.
  4. Add the carrots and red bell pepper and stir. Cook until the veggies start to soften, about 3-4 minutes.
  5. Stir in the peanut sauce and bring to a boil. Reduce heat to medium-low and simmer for 3-4 minutes or until the sauce starts to thicken.
  6. Add the cooked spaghetti and toss until the pasta is coated with sauce and everything is mixed.
  7. Serve warm topped with optional sliced green onion tops and chopped peanuts.


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