1. Prepare the noodles as directed on the package. From my experience, you want to do this early because it takes a little while for the noodles to soften.
2. While the noodles are softening, heat a large frying pan with 1/2 of the sesame oil on medium heat. Once the pan is hot add the chicken and cook thoroughly.
3. While the chicken is cooking, mix together all of the sauce ingredients in a medium-size bowl (chicken stock, tomato paste, lime juice, fish sauce, rice-wine vinegar, and sugar).
4. Once the chicken is cooked, heat the remaining sesame oil in a separate large wok or pan on medium heat and add the green onion. Cook the green onions until they start to look slightly translucent.
5. Next, add the eggs and scramble them into small pieces
6. Once the eggs are scrambled, add the cooked chicken to the pan and add all of the sauce ingredients into the pan.
7. Cook for about 1 minute or until the sauce starts to boil.
8. Next, add the softened rice noodles, sprouts, cilantro, and jalapeno to the pan. Stir and heat thoroughly to ensure all the noodles are coated in the sauce.
9. Scoop your Pad Thai into a bowl and top with your desired toppings. I liked squirting a bit of extra lime juice, some crushed peanuts, and a few red chili flakes to add some heat.
*Keep in mind that different people will always have unique trigger foods. These products and foods have worked well for me, but they may not for everyone. Overall this is a low FODMAP recipe but playing around with portion sizes, substituting ingredients, and the amount of each ingredient can be helpful if you react to any of these foods! Also, keep in mind the concept of FODMAP stacking. If you have a lot of foods that contain FODMAPs in one meal, even if not in high-FODMAP portions, the accumulation can lead to symptoms.