This easy Prawn Pad Thai uses konjac noodles and a sugar-free sauce to create a low-carb, keto-friendly version of your favourite Thai dish, ideal for diabetes management.
Prep Time | 15 mins |
Cook Time | 15 mins |
Meal Type | Dinner |
Servings | 2 |
Carbs | 5.6 g |
Low carb eBooks and eCookbooks:
Why you'll love this recipe:
Key ingredients:
Konjac noodles:
Extremely low in carbs, these noodles are a great replacement for traditional pasta and help keep the dish low-carb.
Prawns:
A high-protein seafood, prawns are rich in essential nutrients like iodine and vitamin B12, supporting metabolism and muscle health.
Almond butter:
A healthy fat that adds richness to the sauce while providing magnesium and vitamin E.
Tamari:
A gluten-free soy sauce alternative that brings a savoury umami flavour without any added sugar.
Fish sauce:
A staple in Thai cooking, fish sauce adds depth of flavour while being low in carbs.
Bok choy:
High in fibre, bok choy is great for digestion and supports bone health due to its calcium content.
Cashews:
These nuts are packed with healthy fats and protein, which help balance blood sugar levels and promote heart health.
Low Carb Prawn Pad Thai
Ingredients
Sauce
- 1½ tbsp almond butter
- 1 lime, juiced
- 2 tbsp tamari, gluten-free
- 2 tbsp fish sauce, gluten-free
- 2 garlic cloves, minced
- 4 spring onions, finely sliced
- ½ red chilli, fresh, finely sliced; optional
- ¼ cup cashews, toasted
Noodles
- 400 g Konjac noodles
- 1 tbsp coconut oil
- 200 g prawns, raw, peeled; fresh or defrosted
- ½ red onion, finely diced
- 2 heads bok choy, chopped
- 1 small carrot, spiralised or julienned
- 1 tbsp cashew nuts, chopped
- ¼ bunch coriander, freshly chopped
COOK MODE
Instructions
- To make the sauce, combine all ingredients in a small bowl. Set aside.
- Prepare the noodles by pouring them into a colander and letting the water drain.
- Heat the coconut oil in a pan, then add the prawns and cook for about 5 minutes. Remove from the pan and set aside.
- Add the onion to the pan and sauté for 5 minutes, until translucent. Pour in the sauce and let it cook for about 2 minutes, until fragrant and beginning to caramelise.
- Add the drained noodles, bok choy and carrot into the pan and toss until heated through and coated in the sauce. Add in the cooked prawns and toss them through the sauce.
- Serve topped with cashew nuts and coriander.
Notes
- Konjac noodles are available in most supermarkets, but if you can’t find them, replace the noodles with two spiralised zucchinis.
- Make sure to check the ingredients of your tamari and fish sauce, and opt for ones with no sugar.
- Not a prawn person? You can make this recipe with chicken, too!