Coconut Noodle Pad Thai (Low Carb & Gluten Free)
I’m a big fan of Thai food. One of my favorite dishes is Pad Thai, which is typically made with rice noodles and peanut sauce. Since I’m eating low carb, and this month I’m doing the Whole 30, I had to make some adjustments to my traditional way of making it. Enter coconut noodles! In my last post, I showed you how to open a young coconut and also why they are so good for you. As promised, here is a delicious recipe using the noodles that you can make from the young coconut meat. The smooth, slightly chewy noodles give this salad an excellent texture – it’s hearty and oh so satisfying. Since the Whole 30 requires no legumes, I substituted almond butter for the traditional peanut butter in the sauce – as well as toasted almonds to garnish. I’m also unable to use sweeteners during the Whole 30 and to be honest, just a touch of maple syrup, honey, or a no-carb sugar substitute really would enhance the flavor. The coconut water adds some sweetness but unless you are doing the Whole 30 too, I recommend adding a tablespoon of the sweetener of your choice to the dressing. In addition, I would normally use fish sauce (no-no because of the sugar) and soy sauce (soy is a legume) but I had to omit that as well to keep it Whole 30 compliant. The recipe below is for my Whole 30 Pad Thai, but beneath that I’ll add some substitution choices for you non Whole 30 peeps, and I’ll give you nutrition info for a few of them at the bottom as well. This Pad Thai recipe is really delicious and so worth the few minutes work of making the coconut noodles – I hope you’ll give it a try and let me know what you think! As a bonus, it tastes even better the next day!
Makes 6 servings
For the salad:
1 cup shredded, cooked chicken
1 cup coconut noodles
8 cups sliced Napa cabbage
1/4 cup cilantro, chopped
1/2 cup radishes, julienned
1/4 cup roasted almonds, chopped
For the sauce:
2 Tbl ginger, chopped
1/2 cup young coconut water
1 Tbl lime juice
1/4 cup almond butter
1 Tbl sesame oil
1/2 clove garlic
1 tsp salt
1/8 tsp cayenne pepper
Combine all of the salad ingredients except for the roasted almonds in a large bowl and toss gently. Put all of the sauce ingredients into a small blender or magic bullet and puree until smooth. Taste and add more salt or heat as necessary. Pour the sauce over the salad and toss gently to coat. Garnish with chopped almonds and serve.
Paleo: Add 1 Tbl maple syrup, 1 Tbl soy sauce, and 1 Tbl fish sauce to the dressing
Keto: Add 1 Tbl soy sauce, 1 Tbl fish sauce, 1 Tbl no-carb sweetener of your choice to the dressing.
Vegetarian/Vegan: Omit chicken, add 1 Tbl soy sauce, 1 Tbl maple syrup to the dressing.
Approximate Nutrition Information Per Serving:
Whole 30 (recipe as written): 191 calories, 13g fat, 6.2g net carbs, 12g protein
Paleo: 203 calories, 13g fat, 8.8g net carbs, 12g protein
Keto: 195 calories, 13g fat, 6.6g net carbs, 12g protein
Vegetarian/Vegan: 146 calories, 12g fat, 8.4g net carbs, 2g protein