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.
Mix all ingredients together into a sauce and set aside.
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 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.
To 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.
Notes
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.