Keto Pad Thai
If you've missed eating Pad Thai since going low carb, you can now eat your heart out. I created a recipe that uses shiratake noodles and keto friendly sweetener to keep the carb counts down. It won't ruin all that progress you've made. :)
WATCH RECIPE VIDEO
Credit: Cooking With Mai Tai
INGREDIENTS
- 2 packages of shiratake noodles
- 3 tbsp oil/ghee
- 3 cloves garlic (minced)
- 8 oz protein of choice (shrimp, chicken, pork)
- 2 eggs (beaten)
- 1/2 cup of sliced carrots
- 1 cup of shredded/julienne daikon
- 1 cup fresh bean sprouts
Pad Thai Sauce
- 3 tbsp fish sauce
- 1 tbsp tamari/aminos
- 5 tbsp sweetener
- 2 tbsp of tamarind concentrate or rice vinegar
- 1 tbsp of Sriracha (more if you like it spicy)
- 2 tbsp of nut butter
Garnish
- 3 green onions (chopped)
- 1/2 cup of chopped cilantro
- 1/2 cup dry roasted nuts
- 2 limes cut into wedges
DIRECTIONS
1. Rinse shiratake noodle in hot water
2. Mix the sauce ingredients and set aside.
3. Heat 1-2 tbsp of fat in large pan or wok over medium high heat.
4. Add in protein and cook until all the pink is gone (timing depends on the type of protein).
5. Add veggies & shiratake noodles, sauté for a 3-5 minutes.
6. Push everything to one side of the pan.
7. Add some more fat and add the beaten egg.
8. Scramble the eggs and breaking them into small pieces as they cook.
9. Add sauce, roasted nuts (reserve some for toppings) and bean sprouts to the pan.
10. Toss everything to combine.
11. Top with green onions, nuts, cilantro and squeeze in some lime juice.
12. ENJOY WHILE HOT! :)
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