Mel Christensen

Mel Christensen

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Turkey Pad Thai - *Low Carb, Gluten Free, Grain Free, Dairy Free, Sugar Free


Turkey Pad Thai

*Low Carb, Gluten Free, Grain Free, Dairy Free, Sugar Free

Serves 4 – 6



  • 2 x 340g packets of Slendier Wok ready noodles (or preferred other konjac noodle OR cooked drained *rice noodles if preferred – *will increase carb & calorie content)
  • 100g roasted peanuts, chopped roughly in food processor
  • 3-4 spring onions, finely chopped  – reserve about 2 tbsp. for garnish
  • 1 bunch coriander, finely chopped – reserve about 2 tbsp. for garnish
  • 2 eggs, lightly beaten
  • 15g peanut or coconut oil
  • 2-3 cloves of garlic
  • 2 birds eye chillis
  • 500g turkey or lean chicken cut into thin strips or chopped roughly for a few seconds  in food processor
  • 40g fish sauce
  • Juice of 2 limes
  • 2 tsp natvia, coconut sugar or preferred sweetener
  • 300g of bean shoots
  • 200g snow peas, cleaned, trimmed and chopped into thirds


  1. Drain noodles and rinse well in colander or if using rice noodles, prepare noodles as per packet instructions using boiling water and drain. Cover and set aside.
  2. Chop peanuts (TM –  6 sec on speed 5.)  Set aside.
  3. Chop spring onions and coriander (TM –  6 sec on speed 5.)  Set aside.
  4. Beat eggs ( TM –  3 sec speed 4.)  Set aside.
  5. In a clean food processor bowl, chop chilli and garlic (TM – speed 6 for 6 sec.)
  6. Add oil to a large fryplan, and when hot add the chilli and garlic along with the turkey pieces and stir fry until brown.
  7. Turn off heat and add the combined fish sauce, sweetener and lime juice to the turkey.  Set aside.
  8. Combine the snow peas, beat shoots and konjac noodles (omit if using rice noodles and just follow step 1), and steam for 15 minutes.  (TM – Varoma, speed 2, with noodles in the basket and the vegetables in Varoma tray.)  Set aside.
  9. Pour hot noodles into a heatproof bowl (or back into the empty TM jug).  Pour beaten eggs over the noodles. Set aside.
  10. Return large frypan to heat and when hot, throw in your steamed vegetables, noodles, chicken and chopped coriander and spring onions. Toss until combined and hot all the way through.
  11. Divide into bowls and serve immediately – sprinkled with reserved spring onions, coriander leaves, and peanuts (and some extra lime juice if desired – yum!)