It’s a vegan, low-carb, eggless, refined sugar and gluten-free pad thai featuring shirataki noodles and a delicious sauce made with baobab powder instead of the usual tamarind paste. This pad thai is sooo tasty and very quick to make. It’s also perfect as an on the go lunch idea for work and my recipe makes 1 large or 2 small servings.
Usually pad thai is made with rice noodles, but I’m using shirataki noodles in this particular recipe because unlike rice noodles, they are much faster to prepare.
Shirataki noodles also have 0 carbs and 0 calories! If you like you can of course use rice noodles instead but you would have to soak them in hot water first. Shirataki noodles also come in different shapes. I’ve made this pad thai with both thin and thick shirataki noodles and actually prefer the thin ones, but I didn’t get the chance to go to the Asian supermarket which is why I’m using thick ones today.
If you want to make this pad thai, I suggest the thin ones! For the sauce I’m using baobab powder (you can of course use tamarind paste), gluten-free tamari and agave, which makes this pad thai gluten and refined-sugar free. You can also use regular soy sauce if you don’t mind the gluten and maple syrup or another sweet syrup you have on hand instead of agave. I’m also using some textured vegetable protein mince instead of egg (which is what is usually used in a pad thai) and absorbs so much flavour from the sauce. I prepared it by simply soaking it in some hot water for a minute or two to soften it and then squeezed out the water with a strainer. You can leave it out if you prefer or if you can’t get a hold of any.
Shirataki noodles also have 0 carbs and 0 calories! If you like you can of course use rice noodles instead but you would have to soak them in hot water first. Shirataki noodles also come in different shapes. I’ve made this pad thai with both thin and thick shirataki noodles and actually prefer the thin ones, but I didn’t get the chance to go to the Asian supermarket which is why I’m using thick ones today.
If you want to make this pad thai, I suggest the thin ones! For the sauce I’m using baobab powder (you can of course use tamarind paste), gluten-free tamari and agave, which makes this pad thai gluten and refined-sugar free. You can also use regular soy sauce if you don’t mind the gluten and maple syrup or another sweet syrup you have on hand instead of agave. I’m also using some textured vegetable protein mince instead of egg (which is what is usually used in a pad thai) and absorbs so much flavour from the sauce. I prepared it by simply soaking it in some hot water for a minute or two to soften it and then squeezed out the water with a strainer. You can leave it out if you prefer or if you can’t get a hold of any.
Serves 2
Ingredients
- Vegetable oil
- 1 garlic clove minced
- 1 small carrot cut into matchsticks
- 1 small zucchini sliced
- 1 pack shirataki noodles (420g net weight, 200g drained weight – you can also use rice noodles)
- 1/4 cup textured vegetable protein mince mixed with 1/2 cup hot water
- 1/2 cup bean sprouts (optional)
- Salt (optional)
- Black pepper
- 2 tbsp spring onions chopped (or even better, use Chinese chives)
- Roasted peanuts chopped
- Chilli flakes or chilli sauce (optional)
Sauce
- 1 tbsp baobab powder (or tamarind paste)
- 1 tbsp gluten-free tamari (or regular soy sauce)
- 2 tbsp agave (or maple syrup, etc)
Preparation
- Mix together the sauce ingredients and set aside.
- Prepare the textured vegetable protein mince by soaking it in the hot water for a minute or two to soften. Afterwards squeeze or strain out the water.
- Prepare the vegetables and set aside.
- Rinse the shirataki noodles under the tap with some hot running water for a minute or so until the fish smell disappears.
Cooking
- In a large pan or wok on high heat, add some vegetable oil and garlic. Work quickly otherwise the garlic will burn.
- After a few seconds, add the carrot and zucchini and stir-fry them until just cooked.
- Add 1 tbsp of the chopped spring onions and stir-fry.
- Add the shirataki noodles and stir-fry everything for a few minutes.
- Stir the sauce in and let it reduce a little and soak into the ingredients for a few minutes.
- Add in the the prepared textured vegetable protein and stir for a minute or two.
- Add in the bean sprouts and stir.
- Season with some pepper (salt is not really required) and stir until there’s no sauce left.
- Garnish with chopped roasted peanuts, spring onion and chilli flakes.
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