Daikon Pad Thai

crunchy vegetable noodles with a zingy fish sauce dressing

daikon pad Thai with daikon noodles
goal Shape
Total time 45 mins
Schwierigkeit Medium
Nutritional value (per portion)
Kcal 424
Protein 35 g
Fat 18 g
KH 35 g
Ingredients …

2 Persons

Deine Einkaufsliste

1.
DRESSING:
2 tbsp fish sauce
2 tbsp maple syrup
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp rice vinegar or tamarind paste

2.
NOODLES:
1 large carrot
1 large daikon radish
1 Coconut oil
Coconut oil
Coconut oil
The best choice for cooking and general health
4.8/5
6.99 €
320g jar
(21.84 €/1000g)
1 pepper, seeds removed, thinly sliced
200 g bean sprouts
180 g frozen shelled prawns
2 eggs
2 tbsp peanuts, chopped
1 handful coriander, finely chopped
2 spring onions, thinly sliced

Daikon Pad Thai

crunchy vegetable noodles with a zingy fish sauce dressing

By: Izy Hossack
Using ribbons of daikon instead of rice noodles helps make a lower carb version of the classic pad Thai in this Daikon Pad Thai. Although it’s far from authentic, the daikon noodles have a texture which holds up to stir-frying and absorbs the fragrant fish sauce dressing. We’ve added in scrambled egg and sautéed prawns for protein but feel free to use sautéed chicken breast or fried tofu instead if you prefer.

Preparation

  • Combine the dressing ingredients together in a small bowl and set aside.
  • If you have a juilienne peeler (or spiraliser) use it to shred the daikon and carrot into long, thin ‘noodles’. If not, use a standard vegetable peeler to peel the daikon and carrot into long ribbons which you can stack and cut into thinner strips if you like.
  • Heat 1 tsp of the coconut oil in a medium, non-stick frying pan over a high heat. Once hot, add the bell pepper and stir fry for a few minutes until starting to brown. Add the bean sprouts along with the ribbons of carrot and daikon you prepped earlier. Cook for 2 minutes until the other vegetables have softened slightly then tip into a bowl and set aside.
  • Return the pan to the heat and add 1 tsp of coconut oil. Add the prawns and fry until pink and cooked through then remove from the pan to the same bowl as the vegetables.
  • Return the pan to the heat again and add the final 1 tsp of coconut oil. Crack the eggs into a small bowl and whisk together then pour into the hot pan. Stir occasionally to scramble the eggs into large pieces which are cooked through. Tip this into the bowl with the vegetables and prawns.
  • Pour the dressing over the contents of the bowl and toss together. Transfer to a plate and garnish the daikon pad Thai with the peanuts, coriander and spring onions then serve.
  • Enjoy!
If you don't want to make a daikon pad Thai, try replacing the daikon radish with spiralised/julienned courgette (zucchini) instead.
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