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Keto Thai Pad Thai with prawns served on white plate with lime, peanuts and chili flakes

Keto Thai Pad Thai with Prawns

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 3 minutes
Total Time 28 minutes
Servings 2

Ingredients

Main Ingredients

  • 250 g large raw prawns peeled and deveined
  • 2 large eggs
  • 200 g shirataki noodles rinsed and drained
  • 2 tbsp fish sauce
  • 1 tbsp unsweetened tamarind paste
  • 1.5 1bsp powdered erythritol
  • 2 cloves garlic finely minced
  • 1 tbsp coconut oil (or avocado oil)
  • 30 g roasted peanuts crushed
  • 1 cup fresh bean sprouts
  • 2 tbsp chopped garlic chives
  • ⅓ tbsp chili flakes adjust to taste)
  • 1 lime
  • 50 g firm tofu cubed and pan-fried

Instructions

  • Prepare the noodles.
    If using shirataki, rinse under cold water for 2–3 minutes. Then dry-fry in a hot pan for 3–4 minutes until excess moisture evaporates. They should feel slightly firmer and no longer watery. If you smell anything unpleasant, rinse again.
    Replacement: If using courgette noodles, lightly salt and pat dry to remove excess moisture.
  • Mix the sauce.
    Combine fish sauce, tamarind paste, and erythritol. Stir until dissolved. Taste it now. It should be salty, tangy, gently sweet — never dominant in sweetness.
  • Cook the prawns.
    Heat oil in a wok over medium-high heat. Add garlic. When fragrant but not browned, add prawns. Cook just until pink and slightly curled (about 1–2 minutes per side). Remove immediately to prevent overcooking.
  • Cook the tofu.
    Pan-fry separately until golden on the edges. Set aside.
  • Scramble the eggs.
    Lower heat slightly. Add eggs to the wok and gently scramble until just set but still soft.
  • Combine noodles and sauce.
    Add noodles to the wok. Pour in the sauce. Toss over medium-high heat for 1–2 minutes until the sauce lightly reduces and coats the noodles.
    You should see the noodles absorb flavor and the sauce lightly cling — not pool.
  • Return prawns and tofu.
    Add prawns (and tofu if using) back into the pan. Toss briefly to heat through.
  • Finish with fresh elements.
    Turn off heat. Fold in bean sprouts and garlic chives so they remain crisp.
  • Rest briefly.
    Let the dish sit for about 3 minutes before serving to allow flavors to settle.
  • Plate and adjust.
    Top with crushed peanuts, chilli flakes, and a squeeze of fresh lime before eating.
    Taste,
    Too sour? Add a tiny pinch more erythritol.
    Too salty? Add a tablespoon of water and toss over the heat briefly.
    Too flat? Add more lime — not more sweetener.
Calories 510kcal

Notes

Nutrition values are estimates and may vary.