Low Carb Thai Noodle Salad

When I was in Thailand, I developed a mild pad thai obsession. I must have eaten it on nearly every day I was there, for either lunch or supper, slurping up long sticky noodles with chopsticks on a Bangkok street corner or sitting on a sun-drenched beach. I’ve been trying to both find the perfect pad thai back in England, and figure out a way to make my own comparable plate. This is the closest I’ve been able to come. I know I know, it’s not the most of traditional pad thais, but this recipe is so delicious, so easy to whip up and doesn’t require you to make a specific trip to source any special ingredients that you wouldn’t already have.

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Better yet, this is a totally low carb version- instead of noodles, I used spiralised courgettes and carrots- which aren’t wholly alien to a normal pad thai anyway. Beansprouts and peanuts add extra crunch, and a sauce that is the perfect combination of sweet and salty is pad thai perfection. (ps. look how beautiful these spiralised veg are- how can you resist?! I use a spiraliser that is basically like a giant pencil sharpener- super easy to use and gives you the perfect veggies.)

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You can add any protein you like to this recipe- tofu, chicken, prawns- depending on your preferences, or just make a big ol’ batch and enjoy devouring a whole plate of veggies!

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Low Carb Thai Noodle Salad

Serves 2

2 tablespoons sesame oil (or vegetable oil if you don’t have any)

2 ½ tablespoons tamari or soy sauce

1 tablespoon honey

juice of half a lime (use the other half as a garnish when to squeeze over when you serve)

½ a red chili

3 cloves of garlic

small piece of ginger, about an inch long

1 teaspoon coconut oil

6-8 spring onions

2 large courgettes

2 large carrots

1 handful beansprouts

1 handful coriander

1 handful peanuts

Begin by making the sauce. In a jam jar, mix together the sesame oil, tamari, honey and lime juice. Chop up the chilli and 1 clove of garlic, and finely grate the ginger. Add those to the sauce. Taste it and see if it needs a bit more of anything.

Then, spiralise your veggies.

In a large frying pan, heat your coconut oil over a medium heat. Chop your spring onions into small rounds, and chop your remaining two garlic cloves. Add the garlic and spring onion to the pan, and fry for about a minute, or until they have started to soften. Add the beansprouts and fry for a further minute. Add a splash of the sauce and toss around.

In one side of the pan, crack in the egg. Keep moving it around with a spatula as it cooks, so you have a firm scrambled egg. Add in your courgettes and carrots, and the rest of the sauce. Toss it all around, so the ‘noodles’ are coated in the sauce, and the beansprouts and egg are mixed in. Cook for about a minute, or until the courgette and carrot have softened slightly, but still retain some of their bite.

Meanwhile, chop your coriander and peanuts. Dish the noodles onto a plate, and top with the coriander and peanuts. Finish with a final squeeze of lime juice and devour, picturing a busy Thai food market with every bite.

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xxR

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