Pad Thai has always been one of my favourite local dishes when travelling in Thailand, as I loved the soft rice noodles complemented by the crunchy vegetables and peanuts, and the salty-sour sauce based on Tamarind and lime. And it’s great fun standing at a street stall watching the chef whisking all the fresh ingredients together in a minute-long whirlwind. It didn’t matter to me which protein they used, chicken, shrimp or tofu. Now, we’re making them at home – low carb style!
Because, yes, thanks to Shirataki Pasta, me and you can still make and enjoy Pad Thai even on low carb! And it does taste like the original. I truly cannot tell the difference. I have chosen Shrimp for this recipe. But, again, you can just as well make it with chicken or tofu instead.
Making Pad Thai is super easy, it just needs a little bit of cutting time and step-by-step frying. But once all is set and prepared, start the whirlwind, and you can enjoy the noodles in no time. Preparing the Shirataki pasta works the same as rice noodles. They usually come packed in liquid. So you simply drain the pasta and rinse them with fresh water before boiling them for two minutes.
One note on the sauce: The original Pad Thai sauce contains soy sauce, fish sauce and tamarind sauce. While the latter may not be easy to stumble upon in your nearby supermarket, it can be easily ordered online. I do strongly recommend to buy some, as tamarind is essential to the characteristic sour-salty taste of the sauce. And if you like Pad Thai, you will use it up in no time. Having said that: If you really can’t get tamarind, increase the amount of lime juice you add in the end until you feel the dish contains enough acid. I have read that some restaurants in the West use ketchup as tamarind replacement, but please, PLEASE do not copy that ….. lime juice is a much better replacement. Speaking of replacements: if you can’t get lime, use lemon instead. That is totally fine.
higher carb option
For family & friends not into shirataki pasta, use flat rice noodles instead. They come dried and hard in packets. Place them in a bowl and pour warm water over them. Have them soak for a few minutes until they resemble al dente Italian pasta. They shouldn’t be completely soft before you stir-fry them as they will soak up additional liquid. After taking the noddles out of the water and rinsing them, mix them with a little sesame oil to prevent them from sticking together. Sitr-fry in the same way as with shirataki pasta.
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.
for 2 servings
250g Shirataki noodles
1 large carrot
1 cup of soy bean sprouts
1/2 red pepper
2 garlic cloves
1 spring onion (only the white part)
10-20 shrimps, or as much as you like.
1-2 tbsp tamarind sauce
1-2 tbsp fish sauce
1 tbsp soy sauce or coconut aminos
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
- 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. Peel and de-vein the shrimps, and season them with salt a few minutes before frying. Boil the shirataki pasta for 2 minutes, rinse and set aside.
- 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 very end if slightly brown (not the side where the bean sprout sits – the other end). Whisk the eggs with a pinch of salt.
- Veggies, eggs and shrimp 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. 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. Add a little more oil for the shrimp 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.
- 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 shrimp. Mix everything well, and then 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.
- Shove the mix to the sides, creating a hole. Put garlic and spring onion pieces into this hole and fry them until fragrant, before mixing them in.
- 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.
Instead of shrimp, 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
- Serving Size: 2 portions
- Calories: 508
- Fat: 30.6
- Carbohydrates: 13.7g net carbs
- Protein: 42.9g