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A white plate of pad thai with shirataki pasta, mixed with shrimp, carrots, bean sprouts and egg, sprinkled with peanuts and served with a lime

low carb pad Thai with prawns


  • Author: Christiane
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x

Description

Low carb version of our favourite Thai noodle dish! With shirataki pasta, your pad Thai is just the same as the original rice noodle based fare. Just get ready to stir-fry it with shrimp, eggs, veggies, peanuts and the characteristic sauce.


Scale

Ingredients

for 2 servings

250g shirataki noodles

1 large carrot, cut in fine stripes

1 cup of soy bean sprouts

1/2 red pepper, cut in stripes

2 garlic cloves

1 spring onion (only the white part), sliced

2 eggs

16 prawns, peeled and de-veined

12 tbsp tamarind sauce

12 tbsp fish sauce

1 tbsp soy sauce, coconut aminos or tamari

1/2 cup of roasted, chopped unsalted peanuts

1 tbsp freshly squeezed lime juice (use lemon if you can’t find good lime)

Chili powder to sprinkle

Coconut oil, for frying


Instructions

  1. Prep Work: If you use raw peanuts, roast them in a clean pan or wok until they start to brown. Chop up and set aside. Season the prawns with salt a few minutes before frying. Boil the shirataki pasta for 2 minutes, rinse and set aside.
  2. More prep work: Julienne the carrot as finely as you can – either by chopping them carefully or using a spiralizer. Cut the red pepper into stripes, chop the garlic and finely slice the spring onion. Wash the bean sprouts and remove the long tails (not the side where the bean sprout sits – the other end) and the sprout caps if discoloured. Whisk the eggs with a pinch of salt.
  3. Veggies, eggs and prawns need to be fried first – all separately. NOT the soy bean sprouts, though – they will be tossed into the dish raw in the end. Heat a wok, add a spoon of coconut oil and stir-fry carrots and peppers for a few minutes. They should still be a bit crunchy. Set aside.
  4. Then fry the eggs in almost the same way as making omelette, turning it over just before the upper side becomes solid. That way you end up with thinly sliced pieces of soft egg. Set aside, too.
  5. Add a little more oil for the prawns which have to be fried for a minute or two on each side until pink and showing a bit of a golden crisp on each side.
  6. Clean the pan and get ready for the final stage. Add another dollop of coconut oil and throw in the boiled noodles, the veggies, the soy sprouts, eggs and prawns. Mix everything well, and then immediately add the sauce. First, enter one tablespoon of each tamarind, fish and soy sauce. Stir well and taste. If you feel your pad Thai needs more zing, add a bit more of tamarind and fish sauce to taste.
  7. Shove the mix to the sides, creating a hole. Put garlic and spring onion pieces into this hole and fry them for one minute or so until fragrant, before mixing them in.
  8. Add lime juice just before serving and sprinkle your pad Thai generously with peanuts. For added spice, add a pinch or more of chili powder. Serve immediately, with a lime wedge on each plate.

Notes

Instead of prawns, you can use chicken slices or tofu cubes in basically the same way. Fry chicken pieces with a bit of salt. Or fry tofu pieces with a generous amount of oil and a bit of soy and/or fish sauce until brown. Just like the shrimp, they go into the mix towards the end.

  • Category: meals
  • Method: stir-fry
  • Cuisine: Thailand

Nutrition

  • Serving Size: 2 portions
  • Calories: 508
  • Fat: 30.6
  • Carbohydrates: 13.7g net carbs
  • Protein: 42.9g