Carrot Noodle Pad Thai is made with shaved carrots instead of traditional noodles for a healthy twist on a takeout favorite. You don’t even have to think twice about skipping takeout. This delicious dish is so good that it tastes like a cheat meal but way healthier!
- 4 medium carrots
- 1 tablespoon tamarind paste
- 3 tablespoons very hot water
- ¼ cup palm sugar, grated if it is in a block
- 2 teaspoons fish sauce
- 1 ½ teaspoons soy sauce (for celiac friendly use gluten-free)
- 2 tablespoons oil, divided
- 3 garlic cloves
- 1 onion, julienned
- 10 prawns (Tail-on is prettier but tail-off is much easier to eat. Your choice.)
- 2 large eggs
- 2 cups bean sprouts
- 2 green onions, sliced
- A handful of cilantro, stems torn off
- 1 lime
- Garnish: sriracha, chopped chilis, extra green onions and cilantro, chopped or whole peanuts (or almonds for paleo)
- Place the tamarind in a small bowl and pour the hot water over top. Let it sit while you peel the carrots in Step 2 then use your fingers to mix it into a paste. Discard the pulp and any seeds. I find this easiest to do by picking it up in my hand and squeezing the liquid back into the bowl. Add the palm sugar, fish sauce, and soy sauce to the bowl and mix together.
- 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 half 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 occasionally, until they have turned pink, about 1-2 minutes. Remove the prawns and onions from the pan.
- Pour the rest of the oil into the pan. Once it is hot, crack both 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 though, they will shrink as they cook. Cook them for about 2 minutes, turning them over 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 cilantro, green onions and reserved 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, some peanuts (or almonds for paleo), green onions, cilantro and some sriracha and chills.
- Serve right away.
*This recipe can easily be doubled. If you are going to double to recipe it will be best to use a wok or divide the noodles between 2 skillets.