Rinse the konjac noodles very thoroughly under cold water and leave them to drain well. Stir the peanut butter, gluten-free soy sauce and a little water into a smooth sauce.
Heat a wok or large frying pan with a little olive oil or avocado oil. Fry the prawns briefly over a high heat until pink and cooked.
Push the prawns to the edge of the pan. Add the eggs and stir them straight in the wok into soft scrambled egg.
Add the konjac noodles, bean sprouts and sauce. Toss everything briefly over a high heat until the noodles are hot and the sauce is evenly spread.
Slice the spring onions into thin rings. Fold some of them in briefly so they wilt slightly.
Good to know
When you're short on time but still want something warm and savoury, this pad thai is just right. It's spicy, creamy and on the table without much effort.
Swaps
Peanut butter → almond butter (also contains unsaturated fats and vitamin E) | Gluten-free soy sauce → coconut aminos (milder, often a little less salty) | Mung bean sprouts → courgette strips (more veg on the plate)
Allergens
Contains crustaceans, egg, peanuts and soya. Only suitable for children in a well-adapted texture and with the prawns cut small; during pregnancy only with fully cooked prawns and eggs. Contains: gluten (soy sauce).
