Low-Carb Vegetarian Pad Thai

  • By Amanda Li
  • 07 Jul, 2016

The perfect balance of sweet, salty, tangy & umami. Need I say more?

1 lb carrots noodles, using a spiralizer
1 tbsp grapeseed or avocado oil  
2 large eggs, beaten
2 tbsp tamarind paste*
2 tbsp fish sauce
2 tbsp freshly squeezed lime juice
2 tbsp maple syrup  
2 cloves garlic, finely minced  
1 red chili pepper, seeds removed & finely minced (optional)
2 cups bean sprouts
2 stalks callions, thinly sliced on a diagonal  
¼ cup dry-roasted cashews, roughly chopped  

*Tamarind paste is available at most retailers in the ethnic food aisles or at an Asian grocery store.

PROCEDURE

Step 1

Soak tamarind paste in ½ cup boiling water. Using a fine-mesh sieve, strain the tamarind paste and reserve the tamarind water. In a small bowl whisk together the tamarind water, fish sauce, lime juice, maple syrup, garlic and red chili peppers if using.

Step 2

Place a large skillet over high heat. Once the skillet is hot, add the oil and eggs. When the eggs begin to set up, begin to scramble. Transfer the cooked eggs onto a plate.

Step 3
Add the carrots and tamarind marinade into the skillet. Continue to cook on high heat for 4-5 minutes or until carrots are slightly tender. Stir in the bean sprouts and cook for another 2-3 minutes.

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