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Pad Thai

Courtesy of The Happy Pear - Recipes for Happiness

Time: 20 mins

Serves 4

Approx net carbs per person: 

Add crispy tofu for extra protein or instead of noodles. 




200g edamame pasta (or another zero carb pasta)

3 cloves garlic

Thumb size piece of fresh ginger

1 fresh red chilli

A bunch of spring onions

1 red pepper

1 carrot

150g shitake mushrooms

1 head of pak choi

1 ½ tablespoons of oil


For the sauce:

1x 400ml tin of coconut milk (organic only)

Juice of 1 lime

3 tablespoons tamari or soy sauce

1 tablespoon maple syrup


To garnish:

A small bunch of fresh coriander or basil

3 tablespoons sesame seeds

Pickled ginger

1 lime, cut into wedges



Cook per the instructions on the packet.



  1. Peel and finely chop the garlic and ginger.

  2. De-seed and finely slice the chilli (leave seeds in if you like it hot).

  3. Finely chop the spring onions.

  4. De-seed and finely chop the peppers.

  5. Grate the carrot.

  6. Finely chop the mushrooms.

  7. Remove the nub at the end of the pak choi and finely chop the rest.



  1. Put the oil into a non-stick large pan or wok on a high heat. 

  2. Add the garlic, ginger and chilli, and cook for one minute, stirring regularly.

  3. Add the spring onions, peppers, grated carrot and mushrooms and cook for a further 1 ½ minutes, stirring all the time.

  4. Add the pak Choi with the dressing 



  1. In a cup, use a fork to mix together the dressing ingredients. Lumpy coconut milk will break up once in the pan.

  2. Add the dressing to the pan and stir right through so it coats all the veg really well.



  1. Toss in the noodles over heat for one minute.

  2. Add the pak choi and cook for another minute.

  3. Remove from the heat and serve with garnish if desired.

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