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Prawn Pad Thai

< 1 min read


Prawn Pad Thai

Your favourite Thai takeaway is back on the menu, minus the carbohydrates! Enjoy this easy and delicious dinner that will satisfy any noodle cravings without derailing your progress.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Meal Type Dinner
Cuisine Asian
Servings 2 People
Dietary Dairy-free, Pescatarian



  • 3 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 chopped
  • ½ chilli, freshly chopped (optional)


  • 400 g Konjac noodles
  • 1 tbsp coconut oil
  • 200 g prawns, raw peeled, fresh or defrosted
  • 1 red onion, finely diced
  • 2 heads bok choy, sliced
  • 2 carrots, spiralised or finely chopped
  • 2 tbsp cashew nuts, chopped
  • ¼ bunch coriander, fresh chopped


  • To make the sauce, combine all ingredients in a small bowl. Set aside. 

  • Prepare the noodles by pouring them into a colander and allowing the liquid to drain. Rinse thoroughly.
  • Heat coconut oil in a pan and add the prawns, allowing them to 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 leave to cook for about two minutes until fragrant and beginning to caramelize. 

  • Add the drained noodles, bok choy and carrot into the pan and toss until heated and coated in the sauce. Add in the cooked prawns and toss through the sauce. 

  • Serve topped with cashew nuts and coriander. 


Can’t find Konjac noodles? This recipe works great with spiralised zucchini too. Simply replace the noodles with two spiralised zucchinis (zoodles) or you can buy pre-packaged zoodles from most major supermarkets.

Nutrition (per serve)

Net Carbs: 5.6gProtein: 35.74gFat: 24gFiber: 12.3g
Keyword Flavourful, Prawn, Seafood

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