This is an easy, delicious and tasty recipe for Pad Thai. You need a couple of non-staple ingredients, but they are both easy to get and not that expensive. This recipe is both easy and quick to make and so delicious. Make this Pad Thai for lunch, dinner or meal prep purpose. It is both vegetarian (if using vegetarian fish sauce), gluten free and low carb (if you use shirataki noodles as I did).
A bowl of noodles is hard to turn down, especially when it’s a bowl of filled with tasty and flavorful Pad Thai. I love pad Thai because it’s a mix of so many different tastes, texture and colors. It is both easy to make and to vary by using different add-ins. A pad to me is both fresh, tasty, very flavorful, a bit spicy, with a hint of citrus and fresh flavors. It also includes so many different textures that makes it even more delicious and interesting. But I have a big but! And that is that Im not a fan of noodles (or pasta), therefore I use shirataki noodles to a big extent when making noodle (and pasta dishes). This pad Thai can be made using shirataki noodles, regular pad Thai noodles or any noodles you like, or why not try making it with zucchini noodles. This pad Thai is perfect to make both for lunch, dinner or meal prep purpose. It is both quick and easy to make and is both vegetarian (if using vegetarian fish sauce), gluten free and low carb (if using shirataki noodles).
A few tips:
- I used shirataki noodles when making this pad Thai. But you can use any noodles that you like or have at home.
- The amount of chili can be adjusted according to taste.
- I used a vegetarian fish sauce for this pad Thai, since that was what I had at home. But you can use a regular fish sauce as well if not vegetarian.
- Don’t scramble the eggs for too long. You don’t want them to be too dry when mixing them with the rest of the noodles.
- I prefer using less garlic, since I don’t like a very strong garlic taste. But if you like garlic feel free to add more.
- You can add lots of different add-ins to your pad Thai. Shrimps or chicken just to mention two proteins.
Ingredients for this pad Thai:
- Shirataki noodles (or any other noodles that you prefer)
- Red onion
- REd chili
- White cabbage
- Bean sprouts
- Fish sauce
- Olive oil
- Sesame oil
Other recipes you might like:
- Five Minute Spicy Tahini Noodles (Vegan, Gluten, Grain Free & Low Carb)
- Raw pad Thai (Vegan, Gluten, Grain Free & Low Carb)
- Spicy Gochujang Noodles (Vegan, Gluten, Grain Free & Low Carb)
- Roasted Cauliflower Salad Bowl (Vegan, Gluten Free & Low Carb)
- Spicy Oyster Mushroom Bowl (Vegan, Gluten, Grain Free & Low Carb)
- Tahini Sauce Noodles with Brussel Sprouts, Kale & Mushrooms (Vegan, Gluten Free & Low Carb)
- Zucchini Noodles with Spicy Lemon Sauce & Burrata (Vegetarian, Gluten, Grain Free & Low Carb)
Pad Thai (Vegetarian, Gluten Free & Low Carb)
- 2 packages Shirataki fettuccine noodles (or regular pad Thai noodles)
- 1 Garlic clove minced
- 1 Red onion finely chopped
- 1/2-1 Red chili sliced
- 1/2 package Tofu crumbled
- 1/2-1 dl White cabbage thinly sliced
- 1 Scallion (both white and green part) sliced
- 1 – 1 1/2 dl Bean sprouts
- 2 tbsp Peanuts roughly chopped
- 2 Eggs whisked
- 1 tbsp Fish sauce (I used a vegetarian fish sauce)
- 1 tbsp Tamarind
- 1 Lime juiced
- Olive oil, to fry
- 1/2-1 Sesame oil
- 4 Lime wedges
- 2 tbsp Bean sprouts
- 1 tbsp Peanuts
- Unless using shirataki fettuccine noodles cook your noodles according to the description.
- Preheat a nonstick pan over medium heat.
- Add the garlic and red onion and let it fry for 1-2 minutes.
- Add the cabbage, tofu and half of the spring onion, chili and bean sprouts. Let it fry for another 2-3 minutes.
- Add the noodles, peanuts and sesame oil and let it fry for a few more minutes.
- Blend the fish sauce, tamarind and lime and pour over the noodles. Fry for 1-2 more minutes.
- Put the noodles to one side of the pan and pour in the whisked eggs on the other side. Stir occasionally until they are scrambled.
- Mix the noodles and eggs together and fry for another 1-2 minutes.
- Top with the rest of the scallion, bean sprouts, peanuts, cilantro and lime wedges.