Servings: 2 · Prep Time: 15 mins · Cooking Time: 10 mins
Total Time: 25 mins

Dinner | Fibre

Creamy, nutty, hearty and nutritious, this is a recipe you'll not want to miss. Think you had to say goodbye to your beloved noodle dishes? Think again! Thanks to the wonderful konjac noodles, also known as 'miracle noodles,' you can enjoy a Primal-friendly dish that tastes almost like your favourite Thai takeout dish! konjac noodles are thin, translucent and traditional Japanese noodles that are made from the konjac yam. They're largely made out of water and glucomannan (a water-soluble dietary fibre) and are very low in digestible CARBS and calories. We'll admit that they don't have much flavour if consumed on their own, but once covered with our delicious nutty sauce, you'll never notice their plain flavour. Consider this dish to be a quick midweek turn around.


Pad Thai

  • Konjac Noodles (200g - 2 servings worth)
  • Himalayan salt (1 pinch)
  • Coconut oil (1 tbsp)
  • King prawns (10-14)
  • Garlic (2 cloves, diced)
  • Egg
  • Bean sprouts (115g)
  • Chives (2 tbsp)
  • Peanut butter (1/2 cup)
  • Fish sauce (2 tbsp)
  • Water (4 tbsp)
  • Raw honey (1 tsp)
  • Chilli flakes (1 tbsp and 1 tsp)
  • Lime (Cut into wedges for serving)


Begin by making the sauce. Add the peanut butter, chilli flakes, fish sauce, water, honey,
garlic and 1 tbsp chives to a bowl and mix together. Taste and adjust by adding additional
water/honey/chilli flakes.

Heat a frying pan with 1 tbsp coconut oil over medium heat. Add the prawns with the salt
and cook until just pink on the outside (this should take 2-4 minutes). You don't want to
overcook the prawns. Add the drained noodles, stir and create a well in the middle. Crack
the egg in the middle of the well and scramble until fully cooked.

Add the sauce to the noodles and mix until combined. Take the pan off the heat and add
the bean sprouts and remaining chives. Squeeze juice from the lime and serve with an
additional wedge of lime if desired.