Servings: 4 · Prep Time: 20 mins · Cooking Time: 10 mins
Total Time: 30 mins

Dinner | Lunch | Salads & Starters | Sides | Fibre

This is the dish by which I measure how authentic a Thai restaurant and is why it has taken me so long to perfect the recipe. Obviously to make it low carb, I have had to swap out several ingredients. But I promise you, it still tastes totally delicious, very authentic and is extremely nutritionally dense. So rather than Pad Thai Noodles being an occasional naughty treat, it can be enjoyed on a regular basis. In my home we always produce more than we need, as my wife and son love it for breakfast the following morning!


The Dish

  • Konjac Noodles (400g)
  • Beansprouts (300g)
  • Prawns (300g)
  • Onion
  • Spring Onion
  • Eggs
  • Coconut Oil (drizzle)
  • Chives (10g)
  • Garlic (4 cloves)
  • Coriander (handful)
  • Chopped Nuts (1 cup)
  • Lime (1 or 2)
  • Birds Eye Chilli (optional)
  • Chilli Flakes (1 tsp)

The Sauce

  • Tamarind Puree (2 tbsp)
  • Xylitol (2 tsp)
  • Fish Sauce (2 tbsp)
  • Kipas Manis (2 tbsp)


Of course, I change the rice noodles for a CARB free version and drop the tofu (it's made from soy) which is found in some Pad Thai Noodles. Other than those healthy swaps, its exactly the same.

Here are my steps:

1. First, I make the egg net. Heat a pan with a drizzle of coconut oil. Take 2 eggs, beat them and either put your fingers in the eggs and drizzle them backwards and forwards into the hot saucepan. Or, put it in a drizzle bottle, the sort of thing you put olive oil in. Move backwards and forwards quickly, and then turn the pan 90 degrees and go across in the other direction. Once cooked, remove and store on a sheet of kitchen paper.

2. Chop the onion, grate the garlic, slice the spring onion.

3. Make the sauce.

4. Heat coconut oil in a large saucepan over high heat. Add garlic and onion, cook for a minute.

5. Add beansprouts, noodles, spring onion, prawns and the sauce. Toss gently for about two minutes, until sauce is absorbed by the noodles.

6. Add chives and half the peanuts. Toss through, cook for about one minute then remove from heat.

7. To serve sprinkled the remaining peanuts and place lime wedges on the side. Sprinkle some chilli flakes and a handful of beansprouts (this is the authentic Thai way!). Squeeze on some lime juice to your liking before eating. Decorate with coriander and birds eye chilli.

TIP: You can also make this with chicken, duck or not meat or fish at all.
Tip: The second photo is my prep for a Thai night in. I love to do all my prep first, then cook it all fresh infant of my family or guests.