Pad Thai (Vegetarian, Gluten Free & Low Carb)
This is a easy, delicious and healthy recipe for a Pad Thai
Servings 2
Ingredients
- 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
To garnish
- 4 Lime wedges
- 2 tbsp Bean sprouts
- 1 tbsp Peanuts
- Cilantro
Instructions
- 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.