Pad Thai is probably the most famous Thai noodle dish which I absolutely adore. Unfortunately it’s traditionally made using rice noodles which are delicious but very high GI. Fortunately I’ve found an alternative, inspired by Sydney paleo chef Pete Evans… Make ‘noodles’ using eggs so they’re super filling, blood sugar-friendly and delicious. Win win win!
Egg Noodle ‘Pad Thai’
Ingredients
- 6 eggs
- 1 tablespoon soy sauce for the eggs
- 2 tablespoons soy sauce for the dressing
- 2 tablespoons tomato ketchup
- handful bean sprouts optional
- 1 bunch coriander (cilantro) chopped
- 1 handful roasted peanuts
Instructions
- Stir eggs and 1 tablespoon soy sauce together in a medium bowl.
- To make the noodles, heat a medium frying pan on a medium high heat. Add enough egg mixture to cover the base of the pan. About 1/4 – 1/3.
- Cook your egg ‘pancake’ until mostly set, then turn and cook on the other side for 30 seconds or until cooked through. Remove ‘pancake’ from the pan and place on a clean plate.
- Repeat with the remaining mixture until you end up with 3-4 ‘pancakes’.
- Stack the pancakes up and roll into a log. Slice into ribbons as fine as you can be bothered.
- Combine remaining 2 tablespoons soy sauce, ketchup and 2 tablespoons olive oil in a medium bowl. Toss in egg ‘noodles’, beansprouts (if using), coriander and peanuts and serve.
Variations
sugar-free – use 1 tablespoon tomato puree instead of the ketchup. Or a handful of halved cherry tomatoes.
nut-free – replace with shredded cooked chicken.
different nuts – cashews or macadamias are excellent. Almonds and walnuts will also work.
more substantial (carb lovers) – cook rice noodles or spaghetti according to the packet and toss in at the end. Or serve with steamed rice.
more substantial (low carb) – extra peanutes or add cashews + more veg like carrot, capsicum (bell peppers) and cucumber.
more veg – toss in finely sliced carrot, red capsicum, snow peas and/or mint leaves.
carnivore – toss in cooked ground chicken or pork (mince) or prawns (shrimp).
Problem Solving Guide
bland – more ketchup and/or soy sauce. A little chopped fresh or dried chilli pepper can be lovely. OR chilli oil.
too dry – sounds like you’ve overcooked the egg. Next time get them out earlier. For now more sauce will help.
eggs sticking – eggs love to stick. Next time use a different pan or add more oil before cooking. For now just take the pan off the heat and allow to cool for a few minutes, sometimes the egg will release as the pan cools down.
difficult to eat – next time slice the pancakes more finely.
Waste Avoidance Strategy
eggs – will keep in the fridge for weeks or use for another meal.
soy sauce / tomato ketchup / roasted peanuts – keep them in the pantry.
bean sprouts / coriander (cilantro) – best to use for another meal.
Prepare Ahead
No.
Add to my Old Favourite Recipes
Made this one and really liked it. It has me wondering what else I can use the egg noodles for. Will also have to try some of the variations and people’s suggestions in the comments 🙂
There’s no reason you couldn’t use the noodles any where you’d normally use rice or wheat based noodles Lina – lots of possiblity!
Definitely a new favorite! YUMMY! With bean sprouts, prawns, and tomato puree instead of ketchup and home roasted peanuts – a winner! 😀 thank you!!!
And glad it worked with puree 🙂
This is definitely a new favorite! Love it! Home roasted peanuts, tomato puree, bean sprouts, yellow capsicum and some prawns – delicious! 😀
ooh yum Sandra! Love the addition of the prawns 🙂
Any alternative to soy sauce? My husband is allergic… Could I use the fish sauce like in some of your other recipes?
Tia
Absolutely Irina – fish sauce would be my first choice.
You can get coconut aminos from health food stores which are a coconut based alternative to soy sauce. But this would be my second choice after fish sauce. 🙂
This was delicious! Just made this for dinner, I used cashews instead of peanuts and added some shredded carrot, capsicum and shallots that I cooked for a minute in the pan after making the ‘noodles’. Hubby loved it too, definitely a winner and will be made again. Thank you!
Awesome Hayley! And love the addition of the extra veggies.
Nice one!
Jx
How easy is this! tasty too. Didn’t get as much eggy flavour as I thought it would. My husband couldn’t even pick that it was pure egg noodles!
Nice one Jane!
So glad you enjoyed 🙂
Yum this was delicious, made it tonight and will definitely be making it again. I added carrot, green capsicum and frozen peas, as well as some fresh chilli.
Yum Kathryn!