Are you tired of feeling guilty about your love for Pad Thai? Well, worry no more because the Qetoe Low Carb Prawn Pad Thai is here to save the day! This recipe is like a superhero that swoops in and saves your waistline from the clutches of carbs. Plus, who doesn't love prawns? They're like little sea creatures that are begging to be drenched in delicious Pad Thai sauce. So, what are you waiting for? Go ahead and try this recipe! Your taste buds and your waistline will thank you. And who knows, maybe you'll feel so good about your healthy choice that you'll even do a little happy dance - just make sure you're not holding a hot wok at the time!
Ingredients
Qetoe Fettucine Pasta
Tamarind ConcentratePalm Sugar
Fish Sauce
Dark Soy Sauce
Shallots
Prawns
Eggs
Dry Shrimp
Tofu
Method
- Cook the Qetoe fettucine by boiling it for 10 minutes. Then, drain the water and set the cooked pasta aside
- In the meantime, dice the dried shrimps into tiny pieces
- To prepare the sauce, combine tamarind, palm sugar, fish sauce, and dark soy sauce in a small saucepan over medium-high heat. Cook the mixture for 1-2 minutes or until the sugar dissolves completely. Remove the saucepan from heat and set the sauce aside for later use. Or you can just use the pre-made Pad Thai sauce from the supermarket to save time.
- Heat oil in a wok or large frying pan over high heat. Add the shallot to the pan and stir-fry for 30 seconds. Add the prawns and stir-fry until they are almost cooked. Next, add the diced dried shrimp and bean curd, and stir-fry for an additional 30 seconds.
- Push all the ingredients to one side of the pan and pour the egg into the empty side. Spread the egg around and allow it to set and turn golden on the bottom. Then break the egg into pieces and mix it through the other ingredients. Add the noodles and sauce, and stir-fry everything until well combined. Finally, add the bean shoots, and toss them through the mixture.
- Remove the pan from heat, distribute the noodles equally among the serving plates, and sprinkle peanuts on top. Serve with lime, a sprinkle of chili powder, and spring onion.
