Low Carb Pad Thai
Low Carb Pad Thai
This delicious Low Carb Pad Thai is no imposter. It tastes just like Pad Thai should but without the carbs and is as good as Pad Thai you would be served in a Thai restaurant. Mmmm..a big call, but trust me, make it and I assure you, it’s going to become a favorite of yours.
I have tried to make my Low Carb Pad Thai sauce as authentic as possible and the secret ingredient that gives it that taste is Tamarind paste. Be warned that Tamarind paste does contain sugar but I just can’t make it without it, as it is a key ingredient that adds a sweet yet sour taste. I only use 1 teaspoon of paste and it has such a small amount of sugar in it that it really doesn’t concern me. It’s a bit like Worstershire Sauce, which also contains sugar. Sometimes you just need to add certain ingredients to a recipe. Please feel free to leave it out if you wish to but from a flavour perspective, I really think you should use it. Note that you can buy Tamarind Paste in supermarkets and Asian specialty stores.
I actually did a comparison of this dish using only zucchini noodles and then only Konjac/Shirataki noodles and I thought one would come out in front as being the best ingredient to use to replace rice noodles. This wasn’t the case, and I found that the best results were when I used both ingredients together in the recipe. Please feel free to make it using only zucchini noodles or Konjac/Shirataki noodles if you wish to, as it is still delicious either way. The Konjac noodles really do an amazing job replacing rice noodles as long as you don’t over cook them. They are very similar in texture and flavour to rice noodle variations, which is why they are ideal for this dish. Zucchini noodles work really well as long as you don’t overcook them as well. When you saute them, try to keep it to a minimal. I like to just heat mine up and then take them out of the pan straight away so they retain some shape and form. I particularly love the nutritional advantage you get by using zucchini which is why I was really excited to discover that both ingredients work really well in this recipe.
Note that Konjac noodles can be bought from supermarkets and Asian specialty stores. I bought the ones used in this recipe from Aldi, so they aren’t difficult to source.
Please let me know what you think of this recipe if you make it. I’m really excited about it as it really is an authentic tasting version of Pad Thai.
Low Carb Pad Thai
Low Carb Pad Thai Sauce Ingredients
2 Tbspns fish sauce
2 Tbspns peanut butter or nut butter
Juice of 1 lime- or to taste
1 ½ tspns minced garlic
1 tspn Tamarind paste
½ tspn minced red chili - or to taste
3 tspns Lokanto Monkfruit or alternative sweetener- optional and to taste
Method for Sauce
Mix all ingredients together into a sauce and set aside
Pad Thai Ingredients
400 gms/14 oz chicken thigh fillets
200 gms Frozen or fresh shelled prawns
400 gms/14 oz Konjac/Shirataki noodles
400 gms/14 oz zucchini (approx 3 medium) cut into zoodles.
3 spring onions finely sliced
4 eggs beaten with salt and pepper
4 Tbspns extra virgin olive oil (EVOO)
1 tspn minced garlic
4 Tbspns chopped peanuts
1 cup of Bean Sprouts
Dried red chili flakes
Fresh lime quarters
1. Cook Konjac/Shirataki noodles according to instructions. Drain and run cold water over them and set aside.
2. Dice chicken into small cubes, season with salt and pepper and 1 teaspoon of minced garlic.
3. Heat a wok or large frying pan to a medium high heat with a tablespoon of oil-EVOO.
4. Add the chicken and saute until cooked through. Remove from pan and set aside in a large bowl.
5. Add more oil if needed to the pan and saute the prawns until they are just cooked and set aside with the chicken (if using firm tofu, dice it and pan fry it in EVOO at this stage and set aside.)
6. Add a splash of EVOO to the frying pan and pour the egg mix in. Allow to firm slightly before moving around with a spatula to break the egg up, creating small pieces of cooked egg. Remove from pan and set aside in a small bowl on it's own. You can alternatively create a very thin egg crepe (Chinese Omellete) and slice into strips.
7. Add a splash of EVOO to the frying pan, turn up the heat and pan fry the zucchini noodles for approximately 2 minutes. Don’t overcook (slightly under cooked is best.) Remove from pan and set aside in the bowl with the other cooked ingredients.
8. Add another splash of EVOO to the pan and add the Konjac noodles, sautéing on a medium heat only until heated through.
9. Add the sauce and chopped spring onions to the large bowl of cooked ingredients (chicken, prawns, zoodles,etc) that have been set aside and mix through gently till combined. Add the combined mixture to the Konjac noodles in the pan and mix gently through.
10. Toss all ingredients together until well combined and keep cooking on a medium heat only until it has been heated through. Gently fold through the egg.
11. Remove from heat as soon as heated to prevent overcooking and serve.
Distribute evenly amongst 4 bowls. Top each serving with ¼ cup of bean sprouts and 1 tablespoon of chopped peanuts and sprinkle with chopped coriander. Place a wedge of lime at the side of the bowl. Individuals can season with chopped dried red chili to taste.
You can adjust the percentage of zucchini zoodles to konjac noodles to taste but the total amount should equal approximately 800 gms/28 oz.
Pescatarian option- add 300 gms/10 oz firm tofu panfried in place of chicken and increase prawns to 400 gms/14 oz
Vegetarian option- add 300 gms/10 oz firm tofu pan fried in place of chicken and prawns.
A KETohh creation