Main courses
Low-carb pad thai with shrimp and konjac noodles
Rinse the noodles well and fry them dry before adding them to the wok. This way the excess liquid evaporates.
30 minDifficulty: easy
Servings in this printout: 4
Ingredients
Servings
- 400 g KoRo prepared konjac noodles
- 400 g peeled shrimps
- 165 g egg
- 150 g firm tofudiced
- 150 g mung bean sprouts
- 30 g tamarind paste
- 30 g Squid Brand fish sauce
- 15 g lime juice
- 4 g Foodin erythritol
- 30 g unsalted peanutscrushed
- 27 g neutral oil
- 12 g fresh coriander
- 60 g lime wedges
Method
- Rinse the noodles with cold water and dry-fry in a hot pan for 3–4 minutes. Move aside.
- Mix tamarind paste, fish sauce, lime juice and erythritol.
- Heat half the oil in a wok. Fry the tofu until golden and set aside.
- Add the shrimps and fry until almost cooked. Move them aside, add the rest of the oil and stir-fry the eggs.
- Add the noodles and sauce. Turn in a hot pan for a couple of minutes.
- Return the prawns and tofu to the pan. Add the sprouts and half the peanuts. Stir-fry for about a minute, continuing as needed until the prawns are fully cooked.
- Serve with spring onions, cilantro, remaining peanuts and lime wedges.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 6.38 g
- Total carbohydrates (incl. fibre and polyols)
- 12.71 g
- Protein
- 34.88 g
- Fat
- 18.21 g
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- tamarind paste · A suitable GI value was unavailable for this ingredient.
Keto and low-carb labels are editorial classifications. They have not been verified through nutrition calculations for every recipe.
Notes
- konjac noodles replace rice noodles. The carbohydrates in tamarind paste vary; check the package label.
- The nutritional values are indicative.