Lower Carb Pad Thai
A scrumptious lower carb fake-away option.
Ingredients
- 100 g Pad Thai rice noodles cooked per instructions
- 25 ml fish sauce
- 30 ml soy sauce salt reduced
- 30 g honey or coconut sugar
- 45 ml lime juice
- 2 cloves garlic crushed
- 1 tbsp coconut oil
- 200 g raw king prawns peeled
- 2 eggs whisked
- 100 g carrot peeled & cut into thin matchsticks
- 50 g shallots or spring onions, chopped
- 20 g peanuts or cashews, crushed
- 2 wedges of lime to serve
Instructions
- Cook the noodles as per the instructions and set aside.
- Add the fish, soy, honey, lime juice and garlic cloves to a small bowl and whisk together to make the sauce, set aside.
- Take out a large frying pan or wok, add the coconut oil and turn the heat to high. When hot add in the carrot and fry for 1 minute.
- Add in the prawns, when cooked push to the side of the pan and pour in the whisked eggs. Leave to cook for a couple of minutes so an omelette forms.
- Lower the heat and break the omelette up with a spatula. Stir through the noodles and the sauce. Stir with a spatula to combine.
- Split between two bowls and top with the shallot, crushed nuts and lime wedges.
Nutrition
Calories: 447kcalCarbohydrates: 29.7gProtein: 36.5gFat: 18.7g
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