Healthy Pad Thai – Unfried and Low Carb

healthy pad thai

Traditional Pad Thai can be a minefield of saturated fats and empty carbohydrates.

Try my healthier pad thai version that replaces the bulk of the noodles with fresh crunchy vegetables and a delicious Thai sauce. This recipe calls for a vegetable spiraliser which is a great investment to have in your kitchen. You could substitute this for a julienne peeler if need be.

Being a front runner favourite at my free healthy cooking workshops This is a great meal for maintaining insulin levels while filling up on energy-giving nutrients, protein and fibre.

Healthy Pad Thai – Low Carb

Serves 4


1 large carrot made into ‘noodles’ with a veggie spiraliser

1 equal amount of sweet potato, made into ‘noodles’ with a veggie spiraliser

2 medium zucchinis, made into ‘noodles’ with a veggie spiraliser

1 cup bean sprouts

1/4 cup tamari

1/4 tablespoon natural peanut butter

1 teaspoon fish sauce

1 tablespoon honey

1/4 cup fresh lime juice

1 teaspoon fresh or minced ginger

1/2 cup chopped fresh coriander

1/2 cup chopped fresh parsley

2 free-range eggs, lightly whisked

2 free-range chicken breasts, finely diced

1 tablespoon olive oil for cooking

100gm rice vermicelli noodles (optional)

How to Make

  1. To make the sauce whisk the tamari, honey, peanut butter, lime juice and fish sauce together in a small bowl.
  2. In a small saucepan boil water and place the rice noodles in and boil until clear and soft. Drain and set aside.
  3. In a wok or frypan, heat the olive oil and brown the chicken. Add the eggs to the chicken and toss until cooked through. Transfer the chicken and egg to a side plate.
  4. In the same wok, heat a little more oil and add ginger and carrot, sweet potato and zucchini ‘noodles’ and gently toss.
  5. Add the bean sprouts, rice noodles, chicken & egg. Stir gently but be sure not to leave on the heat for too long. We are trying to maintain a fresh crunchy consistency in the veggies
  6. Divide the stirfry into bowls and drizzle the peanut sauce over the top

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