Low Carb Pad Thai
This is literally as good as the original! This recipe uses Konjac or Shirataki noodles which are weirdly and delightfully gelatinous and translucent traditional Japanese noodles, common in Asian Cuisine. They are made from the konjac plant which is ground and shaped into various types of pasta and rice and they’re amazing! Shirataki noodles have almost no calories and virtually no carbs, making them perfect for any diet — especially a low carb or ketogenic diet. They are 97% water, 3% fibre and have traces of protein, fat, and calcium. As these noodles are loaded with fibre it’s important to drink plenty of water when you eat them. As a bonus they’ll keep you feeling fuller for longer.
- 1-2 tbsp olive oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 250 grams of chicken chopped into small pieces (stir fry size)
- Konjac noodles
- 1 large egg
- 1/2 a cup of bean sprouts
- 2 tbsp soy sauce
- 1 lime
- 1/2 tsp chilli flakes (optional)
- 1 oz. peanuts
In a wok or a large pan on medium heat, cook the chopped onion in olive oil until translucent. Then cook the garlic until fragrant, about 3 minutes.
Season the chicken thighs with salt and pepper and let them cook. Remove from wok.
Crack an egg into wok. Allow it to cook for a few seconds and then scramble it into large chunks.
Drain noodles then soak in warm water for 1 min and drain again.
Once the egg is cooked, toss your noodles into the pan. Let your noodles cook for a few seconds, tossing continuously.
Add the chicken and finish it all off with a splash of soy sauce, lime juice and chilli flakes, if using.
Serve the Chicken Pad Thai with crushed or whole peanuts and lime for garnish. Salt and pepper the dish as needed.