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Carrot Noodle Pad Thai Recipe

This carrot noodle Pad Thai with shaved carrots is a healthy twist on a takeout favorite. It's perfectly cooked carrot noodles, bean sprouts, prawns, and egg tossed in a tasty tamarind sauce, and served with all the toppings. It's easy to make, and it's ready in just 30 minutes!

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2 servings
Calories: 410 kcal
Course: Dinner
Cuisine: Asian

Ingredients

  • 3 3 tablespoons tamarind paste see notes
  • ¼ ¼ cup palm sugar can use brown sugar
  • 1 1 tablespoon fish sauce
  • 1 1 tablespoon soy sauce gluten-free if needed
  • 4 4 medium carrots
  • 2 2 tablespoons cooking oil divided
  • 1 1 medium onion sliced thin
  • 3 3 cloves garlic minced
  • 10 10 large Prawns
  • 2 2 large eggs
  • 2 2 cups bean sprouts
  • 2 2 green onions sliced
  • 1 1 handful cilantro stems torn off
  • 1 1 lime juiced
  • Sriracha, chopped chilis, extra green onions, cilantro, and whole peanuts to serve

Instructions

    Cup of Yum
  1. Add the tamarind paste, palm sugar, fish sauce, and soy sauce to a small bowl and mix well.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the green onions, cilantro, and cooked onions, prawns, and eggs back into the pot and toss it so everything is mixed in well.
  7. 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.
  8. Top the pad thai with a squeeze of lime juice and any or all of the optional toppings. Serve right away.

Notes

  • If you're able to buy tamarind paste in a jar, that's the easiest. If not, it comes in a block and must be soaked in a little hot water before you remove the seeds and pulp. 
  • While this recipe makes a large skillet of pad thai, because it is made with carrot noodles, it is not as filling as regular pad thai, which is why we show it serving only 2 people. To make this a family dinner, serve it with some baked chicken thighs to make it more filling!

Nutrition Information

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 Monounsaturated Fat 11g Trans Fat 1g Cholesterol 194mg (65%) Sodium 941mg (39%) Potassium 878mg (25%) Fiber 8g (32%) Sugar 31g (62%) Vitamin A 20951IU (419%) Vitamin C 38mg (42%) Calcium 138mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 410

% 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.