Carrot Noodle Pad Thai Recipe
User Reviews
4.8
Carrot Noodle Pad Thai Recipe
Description
This Carrot Noodle Pad Thai Recipe creatively substitutes spiralized carrot ribbons for noodles, offering a crunchy, fresh texture distinct from classic versions. The tamarind paste, palm sugar, fish sauce, and soy sauce are combined to create a balance of sour, sweet, salty, and savory elements that coat the carrot noodles when stir-fried briefly.
The prawns cook quickly with onions and garlic, adding protein and subtle sweetness. Scrambled eggs provide additional texture. Bean sprouts and herbs complement the dish with crispness and bright herbal notes. The lime juice at the end adds acidity for freshness, while sriracha, chopped chilies, and peanuts garnish to introduce heat, crunch, and added complexity.
Though less filling than traditional Pad Thai due to the carrot noodles, this dish is well-suited as a light main or side. Serving with baked chicken thighs can make it more substantial for a family meal.
The preparation of tamarind paste is important; purchasing ready-made paste simplifies the process, while block tamarind requires soaking and seed removal before use.
Ingredients
- 3 tablespoons tamarind paste see notes
- ¼ cup palm sugar can use brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce gluten-free if needed
- 4 medium carrot
- 2 tablespoons neutral cooking oil divided, generic cooking oil
- 1 medium onion sliced thin
- 3 cloves garlic minced
- 10 large prawns
- 2 large egg
- 2 cups bean sprout
- 2 green onions sliced
- 1 handful cilantro stems torn off
- 1 lime juiced
- sriracha to serve, chopped (chilies), extra (green onions), peanuts whole
- Chili pepper
- green onion
- cilantro
- peanuts
Instructions
- Add the tamarind paste, palm sugar, fish sauce, and soy sauce to a small bowl and mix well.
- Peel the carrots then slice them into long ribbons using the peeler. (See the blog post for more detailed instructions.) Place the carrot noodles into a large bowl.
- Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the onion and garlic and cook for 2 minutes. Add the prawns and cook, stirring a few times, until they have turned pink, about 1-2 minutes. Remove the prawns and onions from the pan.
- Pour the remaining tablespoon of oil into the pan. Once it is hot, crack the eggs into the pan and stir them around. Cook them until they are scrambled then remove them from the pan and put them in the same bowl as the prawns.
- Put the pan back on the heat and add the carrot noodles. Unless you have a very big skillet they will barely fit. Don't worry, they will shrink as they cook. Cook them for about 2 minutes, turning them with tongs so they cook evenly. Add the bean sprouts and mix them in using the tongs. Pour in the tamarind sauce and continue to toss the noodles. Continue to cook the noodles until they are soft but still have a slight crunch, about 2-3 more minutes.
- Add the green onions, cilantro, and cooked onions, prawns, and eggs back into the pot and toss it so everything is mixed in well.
- Divide the pad thai between two bowls. Return the pan to the heat and turn the heat to high. Let the liquid in the pan boil until it thickens then pour it over the noodles.
- Top the pad thai with a squeeze of lime juice and any or all of the optional toppings. Serve right away.
Notes
- Use store-bought tamarind paste for convenience, or soak and seed block tamarind before using.
- This carrot noodle version yields a lighter dish, suitable for two servings.
- Add protein like baked chicken thighs when serving to a family for a more filling meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Serving | 1 serving = ½ of the recipe | |
| Calories | 410kcal | 21% |
| Carbohydrates | 52g | 17% |
| Protein | 14g | 28% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 194mg | 65% |
| Sodium | 941mg | 39% |
| Potassium | 878mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 31g | 62% |
| Vitamin A | 20951IU | 419% |
| Vitamin C | 38mg | 42% |
| Calcium | 138mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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