I love Pad Thai, but I don’t love the blood sugar spike that comes with the rice noodles and sugary sauce. This recipe offers all the same classic flavors and textures over a bed of low-carb, fiber-rich Miracle Noodles. It’s packed with veggies, protein-rich eggs, and tofu to give you tons of nutrients in every bite. If you don’t do soy, feel free to substitute it with chicken or just omit it altogether! And if you do eat soy, I always recommend buying non-GMO, organic soy and choosing sprouted or fermented products.
I want this dish to be something everyone can enjoy, so you could also omit the eggs and fish sauce to make this dish vegan. If you’re not familiar with Miracle Noodles, also called shirataki noodles, they’re made from konjac fiber which makes them great for balancing blood sugar and supporting good gut bacteria.
Wishing you health and happiness,
Mark Hyman, MD
- 1 tablespoon monk fruit (optional)
- ½ tablespoon chili flakes
- 1 tablespoon coconut aminos or gluten-free tamari
- ¼ cup preferred stock (such as vegetable, chicken, beef, or just water)
- 1 tablespoon fish sauce
- 2 tablespoons coconut vinegar or lime juice
- 2 (7-ounce) packages Miracle Noodles, fettuccine style
- 15 ounces organic sprouted tofu, extra firm
- 2 tablespoons coconut aminos or gluten-free tamari
- 3 large garlic cloves
- 1 (2-inch) piece fresh ginger
- 1 tablespoon avocado oil
- 2 large pasture-raised eggs, beaten
- ½ cup carrots, julienned
- ⅓ cup scallions, white and green part, thinly sliced
- 3 cups green cabbage, thinly sliced
- Fresh lime wedges
- Roasted cashews, unsalted
- Bean sprouts (optional)
- Fresh cilantro (optional)
1. Whisk all of the sauce ingredients together in a bowl and set aside.
2. Rinse noodles with water, then soak them in a bowl of warm water. While soaking, cube the tofu and gently toss with the coconut aminos in a bowl. Return to the noodles, drain them in a strainer, making sure all liquids are drained.
3. Microplane the garlic cloves and ginger, set aside.
4. Heat the avocado oil over medium-high heat in a nonstick sauté pan. Once oil is hot, sauté the garlic and ginger until fragrant, about 1 minute.
5. Add tofu and coconut aminos into the pan and cook for 2 minutes, stirring occasionally. Create an empty space in the middle of the pan. Pour the beaten eggs into the space while stirring them for about 30 seconds, until the eggs are cooked and scrambled.
6. Add the carrots and scallions to the pan and give them a quick toss. Then add the noodles and half of the sauce; stir and continue cooking until the liquids have reduced a bit. Pour in the remaining sauce and cook on high for 1 minute. Add the cabbage, briefly toss it together with the Pad Thai, remove from heat.
7. Serve with fresh lime wedges and roasted cashews. Bean sprouts and fresh cilantro are also highly recommended.
Nutritional analysis per serving (based on 6 servings) Calories: 151, Total fat: 8g, Saturated fat: 2g, Cholesterol: 62mg, Fiber: 4g, Protein: 10g, Carbohydrates: 11g, Sodium: 442mg, Sugars: 4g, Sugar Alcohol: 2g, Net Carbs: 5g