Do you ever find yourself craving a Chinese, Thai or Indian takeaway after a long week?
Maybe it’s the crispy tofu, the noodles, the curry sauce, the sweet and sour flavours, or that cosy Friday-night feeling of opening the containers and not having to think too much.
But if you’re living with CKD Stage 3 or 4, takeaway meals can bring up a lot of questions:
“Is this too salty?”
“Is there too much protein?”
“What about potassium?”
“Can I still enjoy these flavours without worrying afterwards?”
First, let’s be clear: one takeaway on a special occasion isn’t going to make or break your kidney health.
But if takeaway-style meals are a regular part of your week, it can be helpful to have versions you can make at home with more control over salt, portion sizes, protein and ingredients.
That’s exactly where fakeaways come in.
This post is Part 2 of our kidney-friendly fakeaway series. In Part 1, we explored kidney-friendly fakeaway meals from Europe – from pizza and peri-peri chicken to fish and chips and kebabs. Now we’re moving across to Asia, with Chinese, Thai and Indian-inspired fakeaway ideas.
By the end of this post, you’ll have a collection of kidney-friendly Asian fakeaways that still feel full of flavour, comfort and enjoyment.
So… what’s a fakeaway?
So, before we start, what is a fakeaway?
Put simply, a fakeaway is a takeaway-style meal you make at home – the same flavours you love, but with more control over what’s in it.
Think: homemade chow mein, a Thai curry, the classic pad thai, or a chicken curry – still satisfying, but more kidney-friendly.
The KidneyWise fakeaway formula
1. Choose your cuisine
Food is about enjoyment. So start with whatever you’re craving – Chinese-style noodles, Thai curry, Indian curry, crispy tofu, pancakes, rice bowls… all of it can be adapted.
2. Pick your protein
In CKD Stages 3 and 4, it’s all about the type of protein and portion size, not cutting protein out completely.
- Plant proteins: Includes beans, peas, pulses and tofu. These can be great options for curries, stir-fries and noodle dishes.
- Dairy protein: Includes cheese such as paneer, popular in a curry.
- Fish: Oily fish like salmon are a great source of healthy fats for your heart health.
- Chicken: A popular option for curries and stir-fries. Remove skin to reduce the amount of fat.
- Red meat: More of an occasional option. If using beef, keep the portion sensible and balance it with plenty of vegetables and some carbs.
Top tip: If your fakeaway includes animal protein at dinner, try making your earlier meal more plant-based. It’s an easy way to balance your day without overthinking.
And remember: you might not need a huge portion of chicken, beef or fish. A smaller amount can still feel satisfying when the meal includes rice, noodles, vegetables and plenty of flavour.
3. Match your carbohydrate
Carbs help make meals filling and enjoyable.
A simple guide is:
- Aim for a fist-sized portion of your carbohydrate source.
- Pick ONE carb that matches your chosen cuisine.
- Where possible, choose higher-fibre options, such as brown rice, wholewheat noodles or wholegrain chapattis.
- If you’ve been advised to follow a low-potassium diet, be mindful of potato portions and use lower-potassium cooking methods, such as boiling vegetables where needed.
4. Add veggies
Veggies bring fibre, colour and texture.
Asian-inspired meals are brilliant for this because they often include lots of vegetables such as peppers, onions, carrots, beansprouts, green beans, cabbage, pak choi and cauliflower.
If you’re on a low-potassium diet, choose lower-potassium options and keep portions of higher-potassium veg smaller.
5. Flavour it properly
Takeaways often taste amazing because they’re loaded with salt and salty ingredients. However, following a low-salt diet is important for CKD as it can help support blood pressure, which is one of the key ways to protect kidney health.
But if you’re familiar with our blogs, you’ll know salt isn’t the only way to make food taste good.
Asian-style fakeaways are packed with incredible flavour from garlic, ginger, chilli, lime, fresh coriander, curry spices and lemongrass
If a recipe does use ingredients high in salt, we suggest swapping them out. Some examples include
- Soy sauce → reduced-salt soy sauce or coconut aminos
- Fish sauce → use a smaller amount, or choose a lower-salt alternative where available
- Stock cubes → low-salt or no-salt stock. We love Kallo very low salt stock cubes or Knorr zero salt stock cubes
- Curry pastes → use smaller amounts, compare labels, or make your own spice paste
- Ready-made sauces → choose reduced-salt versions, use less, or make your own
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Kidney-friendly fakeaways: Asia edition
Chinese: Crispy, sticky, noodle-y favourites
First stop on our Asian fakeaway tour is China, because Chinese-style takeaway flavours are often the ones people miss most.
This classic duck dish has been given a plant-based makeover – sweet hoisin, and crunchy cucumber/spring onion wrapped in soft pancakes – it’s interactive, fun, and has flavours just like the original. Use this as a starter for 4 people.
Why you’ll love it:
- Jackfruit has a very similar texture to shredded duck, making it a great substitution in this classic Chinese dish
- The fresh cucumber, carrot and spring onion bring crunch and freshness, so it still feels light
- Jackfruit is naturally much lower in protein than duck, which can be helpful if you’re trying to moderate your protein
- This is a great example of how plant protein can replace animal protein
Optional swaps:
- Swap dark soy sauce with reduced salt soy sauce or coconut aminos
- Use a smaller amount of hoisin sauce (cut it down by ½ and buy a supermarket own brand of hoisin sauce), as it can be high in salt and sugar
- Leave out the salt in the pancake dough
This is a guaranteed crowd-pleaser: crispy chicken, a punchy sauce, and that nostalgic takeaway taste. Serve with rice to soak up the juices.
Why you’ll love it:
- It gives you the same sweet and tangy flavour of a takeaway, but with more fresh ingredients
- It only uses a small portion of chicken per serving size, so it has a lower protein content
- It uses fruit in natural juice for sweetness, which gives you that takeaway vibe without needing a sugary bottled sauce
- It packs in lots of vegetables – peppers, onion, broccoli, asparagus and baby corn, which helps the meal feel balanced and filling
Optional swaps:
- Use skinless chicken breast to reduce saturated fat
- Use reduced-salt soy sauce and omit the fish sauce (or reduce to 1 teaspoon) to lower the salt further
- If you’re on a low-potassium diet, you may want to boil the broccoli and asparagus before adding them to the stir-fry
Salt and pepper tofu is perfect if you want something crispy, spicy and quick, as it’s ready in 25 minutes.
Why you’ll love it:
- It gives you crispy tofu without deep-frying
- Tofu is a plant protein which can be a useful option for CKD-friendly meals
- The Sichuan pepper, chilli and coriander bring big flavour, so it doesn’t need to rely on lots of salty sauce
Optional swaps:
- Leave out the added salt in the coating, or reduce it to a tiny pinch
- Serve soy sauce on the side rather than pouring it over the dish and use a reduced salt soy sauce
- Add extra stir-fry vegetables to make it more filling without increasing protein
- If you’ve been advised to reduce potassium, choose lower-potassium stir-fry vegetables such as green peppers, onions, and bean sprouts
This is for the noodle lovers out there. Flavoured with the familiar ginger-garlick combo flavour, it’s easy to see why this one is a firm favourite.
Why you’ll love it:
- It’s quick – 10 minutes prep and 10 minutes cooking
- Wholemeal noodles add fibre, which helps make the meal more filling
- The ginger, garlic, vinegar and black pepper add flavour without needing lots of salty sauce
Optional swaps:
- Use reduced-salt soy sauce instead of tamari
- Reduce the beef portion and add extra vegetables and noodles to moderate your protein. Or use firm tofu to replace half the beef
- If you’re on a low-potassium diet, keep mushrooms to a moderate portion or use shiitake mushrooms and add lower-potassium veg such as beansprouts, peppers, carrots or onions
- For a healthier protein source, use chicken instead
Thai: Fresh, fragrant and full of flavour
Next stop is Thailand – where fakeaway flavours are all about fresh herbs, lime, chilli, ginger, garlic, coconut, noodles and delicious curry flavoured pastes.
Pad thai is a brilliant fakeaway option if you want noodles, crunch, lime and a slightly sweet-savoury sauce.
Why you’ll love it:
- It’s ready in around 20 minutes, so it’s great for a weeknight fakeaway
- It’s packed with vegetables, so you get plenty of colour and texture
- The lime, tamarind and herbs give that fresh classic Thai flavour
- It’s vegetarian, so lower in protein, but still satisfying thanks to the noodles and eggs
Optional swaps:
- Use reduced-salt soy sauce (not tamari) and omit the fish sauce (you can replace with a little reduced-salt soy sauce)
- Choose lower-potassium vegetables such as peppers, cabbage, bean sprouts, carrots or green beans if needed
This Kidney Kitchen recipe is already designed with kidney needs in mind. It is low phosphate, low potassium and low salt, and uses lean beef, reduced-salt soy sauce, low-salt beef stock, rice noodles, pak choi, beansprouts, mint, coriander and lime.
Why you’ll love it:
- It’s a proper comforting noodle soup – warm, fragrant and satisfying
- The star anise, cinnamon, garlic, coriander, mint and lime give lots of flavour without relying on salt
- The broth can be made in batches and frozen to be used at a later date.
Optional swaps:
- Reduce the beef portion if you’re trying to moderate your protein intake
Thai green curry is one of those meals that feels instantly comforting – creamy, fragrant, spicy and fresh. A light vegetarian version can be a good way to enjoy those flavours at home, and this vegetarian version comes with plenty of vegetables and that distinct coconut flavour.
Why you’ll love it:
- It gives you the creamy, fragrant Thai curry flavour without needing to order a takeaway
- This veggie version is lower in protein than chicken or prawn curry
- It’s a great way to use lots of colourful vegetables
Optional swaps:
- Compare curry pastes and choose the lowest-salt option you can find
- Use reduced-fat coconut milk if you want to reduce saturated fat
- If you’re on a low-potassium diet, boil the butternut squash before adding it to the curry
This is a quick, simple Thai-inspired curry using salmon, red curry paste, reduced-fat coconut milk, onion and green beans. It’s ready in about 15 minutes and contains a very low amount of salt per serving.
Why you’ll love it:
- It’s fast – perfect when you want takeaway flavours but don’t want a complicated recipe
- Salmon brings healthy fats that support heart health, which matters when you’re living with CKD
- The red curry paste, coconut milk and herbs make it creamy and flavourful
Optional swaps:
- Use a smaller salmon portion if you’re trying to moderate your protein and add more veggies such as green peppers
- Compare curry pastes and choose the lowest-salt option
Indian: Curry-night comfort at home
Next stop is India, because curry night is one of the most popular takeaway traditions in the UK.
Indian takeaway dishes can be high in salt, saturated fat and portion size, especially if they include creamy sauces, ghee, salty pickles, naan, poppadoms and large rice portions. But homemade curry can be a brilliant kidney-friendly fakeaway because the spices do so much of the heavy lifting.
1. Paneer curry
Paneer curry is a lovely vegetarian option if you want something rich, spiced and satisfying. It can be served with rice or wholemeal chapattis.
Why you’ll love it:
- It’s naturally lower in protein
- The spices bring lots of flavour, so you don’t need salt
Optional swaps:
- Skip the “season with salt to taste” step to reduce the overall salt
This moong dhal is a simple, budget-friendly Indian-inspired dish made with yellow split peas, warming spices, onion, ginger, apple, tomatoes and fresh coriander.
Why you’ll love it:
- It’s full of flavour from spices like cumin, coriander, turmeric, garam masala, mustard seeds, fenugreek, cinnamon and cloves – without needing any salt
- It’s a plant-based option, so it’s a great way to include more pulses in your diet
Optional swaps:
- Adjust the chilli powder depending on how mild or hot you prefer
- Serve with chapatti or rice rather than naan if you want a lower-salt option, as naan can be higher in salt
This British Heart Foundation vegetable balti is warming but not overly spicy. It uses a variety of vegetables including cauliflower, parsnip, pepper, tomatoes, chickpeas and kale, with a coriander yoghurt sauce.
Why you’ll love it:
- The chickpeas add fibre and plant protein, helping the meal feel satisfying
Optional swaps:
- If you’re on a low-potassium diet, leave out the tomato purée
- Swap kale for cabbage if you need a lower-potassium option
This Kidney Kitchen chicken jalfrezi is already kidney-friendly. It is labelled low fat, low phosphate, low potassium and low salt, and the recipe uses spices and a homemade curry paste to add flavour without salt.
Why you’ll love it:
- It’s a proper curry-night classic
- It is packed with flavour – garlic, ginger, chilli, turmeric, coriander, cumin, garam masala and fresh coriander
- It’s low in salt, potassium and phosphate
- You can make it as mild or spicy as you like
Optional swaps:
- Halve the chicken if you’ve been advised to follow a lower-protein diet, and add in some tinned chickpeas in water instead
- Use spray oil or a non-stick pan if you want to reduce fat
- Make a vegetarian version by removing the chicken and adding extra vegetables or chickpeas, tinned in water
Key Takeaways
✅ Fakeaways = takeaway flavours at home, with simple tweaks that can make a real difference for CKD.
✅ Asian-inspired meals can still be full of flavour thanks to garlic, ginger, chilli, lime, spices, herbs and vinegar.
✅ The biggest salt pinch points are usually soy sauce, fish sauce, curry pastes, stock cubes and ready-made sauces, so choose low salt versions where possible or smaller amounts.
✅ If you’ve been advised to follow a low-potassium diet, watch portions of potatoes, tomatoes, coconut milk, spinach and some higher-potassium vegetables.
✅ Kidney-friendly Chinese, Thai and Indian fakeaways are possible – and they can still taste like a treat.
If there’s one thing we want you to take away from this post, it’s this:
You don’t have to choose between enjoying your favourite foods and looking after your kidneys.
A takeaway on a special occasion? Totally fine.
But if you love those Chinese, Thai or Indian takeaway flavours more regularly, fakeaways are the sweet spot – the same comfort and satisfaction, with more control over salt, portions and ingredients.
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