Pad Thai – Thailand

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Pad thai

Low carb Pad Thai
Nutrition Information
  • Serves: 5
  • Serving size: 330g
  • Calories: 570
  • Fat: 25 g
  • Saturated fat: 5 g
  • Unsaturated fat: 6 g
  • Trans fat: 0 g
  • Carbohydrates: 13 g
  • Sugar: 5 g
  • Sodium: 581 mg
  • Fiber: 1 g
  • Protein: 38 g
  • Cholesterol: 168 mg
Recipe type: Low carb
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
This great stir-fried dish from Thailand contains chicken and prawns , but the chicken can easily substituted by a firm flesh fish like swordfish or monkfish. If want a real treat , make it with scallops. The use of Shirataki noodles and erythritol in this recipe means that this is a low carb recipe. in addition to being full of flavour.
  • Chicken breasts – two (about 500 grams, cut into 12 mm strips)
  • Prawns – 250 grams (deveined and peeled)
  • Shirataki noodles - 700 grams drained weight (for non-keto see note *)
  • Eggs – three (beaten)
  • Bean sprouts – one cup
  • Spring onions - five (roughly chopped, white bits only) - keep the green tops for sprinkling later.
  • Red Chillies – four ( Thai Birds eye or similar, finely sliced)
  • Chilli flakes - one teaspoon
  • Garlic – three cloves (finely chopped)
  • Thai Chilli oil – one tablespoon ( See note **)
  • Vegetable oil – three tablespoons
  • Thai fish sauce – two tablespoon's
  • Tamarind paste – 2 tablespoons (see note ***)
  • Lime juice – one tablespoon
  • Erythritol – 2 tablespoon ( for non-keto see note ****)
  • Roasted cashew nuts – ½ cup ( chopped) - ( for non-keto - see note *****)
  1. Remove the shirataki noodles and drain in a colander to get rid of their fishy smell.
  2. Combine the fish sauce, lime juice, tamarind paste, and erythritol. Mix well
  3. Heat one teaspoon of vegetable oil to a pan. Bring to medium heat.
  4. Add the eggs without scrambling allow them to fry for a minute. Now scramble. Place to one side ( keep warm)
  5. In the same pan, add two tablespoons of vegetable oil. Bring to medium heat. Stir fry the bean sprouts until nearly done. Remove from heat and keep warm.
  6. Combine two tablespoons of vegetable oil with one tablespoon of chilli oil
  7. Add to a separate skillet and bring to medium heat.
  8. Add spring onions and sauté until translucent.
  9. Add the garlic and chillies. Fry for a minute
  10. Add the prawns and stir- fry until pink. Remove from heat and keep warm.
  11. Turn up the heat to frying temperature.
  12. Add the chicken pieces and stir fry until all pinkness has disappeared and the meat is starting to brown.
  13. Add the previously prepared tamarind/ lime/ fish sauce.
  14. Add the noodles and reintroduce the prawns, bean sprouts and scrambled eggs. Cook until thoroughly heated through.
  15. Serve with roasted cashew nuts ( see note), green tops of spring onions and chilli flakes sprinkled over.
* For a non Keto version Shiritake noodles can be substituted with cooked glass noodles
** For the best results Thai chilli oil is recommended, but other chilli oils work as well
*** Prepared tamarind pastes can be high in carbs. You may want to consider steeping tamarind pulp in hot water . See Steeping tamarind pulp
**** For a noun Keto version can ne substituted by 2 tablespoons of light brown sugar
***** Roasted peanuts can be used instead of cashews in a non Keto version

Keywords: Low carb pad thai with chicken and prawns

Serves: 5 portions