Low Carb Pad Thai
This delicious athentic tasting Low Carb Pad Thai recipe tastes exactly as Pad Thai should. There is no compromise here at all with this recipe and this is just as good as what you would be served in a Thai restaurant.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 serves
Pad Thai Sauce Ingredients
- 2 tablespoons fish sauce
- 2 tablespoons peanut butter or nut butter
- Juice of 1 lime- or to taste
- 1 ½ teaspoons garlic minced
- 1 teaspoon Tamarind paste
- ½ teaspoon red chili minced - or to taste
- 3 teaspoons Lokanto Monkfruit Golden or alternative sweetener- optional and to taste
Pad Thai Ingredients
- 400 gms chicken thigh fillets
- 200 gms frozen or fresh shelled prawns
- 400 gms Konjac/Shirataki noodles
- 400 gms zucchini zoodles approx 3 medium cut into zoodles.
- 3 spring onions finely sliced
- 4 eggs beaten with salt and pepper
- 4 tablespoons extra virgin olive oil EVOO
- 1 teaspoon garlic minced
- 4 tablespoons peanuts chopped
- 1 cup bean sprouts
- red chili flakes dried to taste
- coriander chopped to taste
- 4 fresh lime wedges
Method for Pad Thai Sauce
Method for Pad Thai
Cook Konjac/Shirataki noodles according to instructions. Drain and run cold water over them and set aside.
Dice chicken into small cubes, season with salt and pepper and the of minced garlic.
Heat a wok or large frying pan to a medium high heat with a tablespoon of oil-EVOO. Add the chicken and saute until cooked through. Remove from pan and set aside in a large bowl.
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.
Add a splash of EVOO to the frying pan and pour the egg mix in. Allow to firm slightly in a thin omellete shape before moving around with a spatula very slightly, to break the egg up, creating chunks 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 Omelette) and slice into strips.
Add a splash of EVOO to the frying pan, turn up the heat and pan fry the zucchini noodles for approximately 1-2 minutes. Don’t overcook (slightly under cooked is best.) Remove from pan and set aside in the bowl with the other cooked ingredients.
Add another splash of EVOO to the pan and add the Konjac noodles, sautéing on a medium heat only until heated through.
Add the sauce and chopped spring onions and the Konjac noodles to the large bowl of cooked ingredients (chicken, prawns, zoodles,etc) that have been set aside and mix through gently till combined.
Return all ingredients to the hot pan cook on a medium heat, only until the dish has been heated through. Remove from the heat and gently fold through the egg.
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 pan fried in place of chicken and increase prawns to 400 gms/14 oz.
Vegan/Vegetarian option-add 300 gms/10 oz firm tofu pan fried in place of chicken and prawns.
Serving: 1serve | Calories: 574kcal | Carbohydrates: 10.5g | Protein: 47.7g | Fiber: 5.3g