keto pad thai

Whip up this low carb, paleo &amp; keto pad Thai in just 15 minutes for true and incomparable traditional flavors! Make it with shrimp or chicken (or both!) for an ideal keto weeknight meal.

Paleo & Keto Pad Thai With Shirataki Noodles

shirataki fettuccini noodles (*)

fish sauce

coconut aminos

xylitol (or erythritol)

blackstrap molasses (optional**)

cayenne pepper

lime juice (to taste***)

coconut oil (for cooking)

garlic (minced

shrimp

eggs (lightly beaten)

g bean sprouts

green onions (finely sliced)

cilantro leaves (torn)

lime wedges

We think best to follow manufacturer’s instructions (albeit rinse for a little longer until the konjac plant aroma goes away). So it’s easy peasy: drain the noodles, rinse well in cold water, place in boiling water for two minutes, then dry the noodles in a non-oiled pan over medium heat. Set aside.&nbsp;

To prepare the shirataki noodles

Whisk together thoroughly in a small bowl fish sauce, coconut aminos, sweetener and red pepper flakes or cayenne. Add lime juice to taste, starting at 2 tablespoons.

Heat up oil in a skillet or pan over medium heat. Add in garlic and sautée briefly until it just starts to brown. Add in shrimp and cook for 2-5 minutes on each side (depending on their size), until just cooked through. Pile the shrimp on the edge of the pan.

Pour in the lightly beaten eggs and continue to cook, stirring them to scramble, until solid but still moist and tender.

Pour in the prepared sauce and mix briefly until the shrimp and scrambled eggs are evenly coated. Add in prepared noodles, tossing to coat in the sauce. Add soy sprouts and continue to cook for 2-3 minutes.

Garnish with green onions, cilantro and peanuts. Serve immediately with fresh lime.&nbsp;

For the keto pad thai

This keto pad thai is made with cabbage noodles. A delicious and healthy alternative to the classic Thai dish. Sugar free and it only takes 25 minutes to make!

Keto Cabbage Pad Thai

tbsp Swerve Brown

tbsp tamari

tbsp fish sauce

lime juice

peanut butter

water

tsp red pepper flakes

avocado oil, divided ((can also use coconut oil))

lb chicken thighs, thinly sliced ((boneless, skinless thighs))

red pepper, thinly sliced

garlic,

cabbage

green onion, thinly sliced

salted peanuts, chopped

Lime wedges

In a medium bowl, whisk together all of the sauce ingredients. Set aside.

Sauce

In a large saucepan over medium high heat, heat 2 tablespoons of the oil until shimmering. Add the chicken and sauté until lightly browned and cooked through, 5 to 7 minutes. Use a slotted spoon to remove to a bowl.

Drain off any liquid in the pan, and add the remaining 2 tablespoons of oil. Once hot, add the red pepper and garlic. Sauté 2 minutes.

Add the shredded cabbage to the pan and sauté until tender, another 3 to 5 minutes. Push the veggies to one side and add the eggs to the cleared side of the pan. Cook, stirring often, until scrambled, about 1 minute.

Add the chicken back to the pan, pour in the sauce, and stir everything together until combined and warmed through. Remove from heat.

Top with the chopped onion and peanuts, and serve with lime wedges for squeezing over.

Pad Thai

This Keto Pad Thai tastes just as good as the carb filled original, and you&#039;ll love how easy it is to throw together.

Keto Pad Thai

oz packet Tofu Shirataki Fettuccine

oz chicken thigh

coconut oil

carrot(optional)

Green Bell Pepper

Onion

peanuts

tbsp green onions

tbsp liquid aminos

tbsp rice wine vinegar

tsp Low Carb Sugar Substitute

tbsp chili garlic sauce

Drain Shirataki noodles and heat in a pan over medium-high heat for 10 minutes. Set aside.

Thinly slice carrot, bell pepper and onion. Set aside.

Slice up chicken thigh in long pieces like the vegetables. Heat coconut oil in a pan and cook chicken fully through.

Add sliced vegetables to chicken and heat through for 3-5 minutes.  Add egg and scramble together with chicken and vegetables.

Add noodles to the chicken and vegetables.

Combine all ingredients in sauce and pour over the noodle mixture.

Mix well. toss in peanuts and green onions. Serve warm and enjoy!

Make them vegetarian or add chicken. Either way, keto pad Thai noodles are stir-fried in a tasty sweet and spicy sauce you&#039;ll love!

Keto Sweet and Spicy Pad Thai Noodles

Palmini Linguini (rinsed and drained well)

tbsp Olive Oil

Medium Zucchini (Cubed)

Sliced Mushrooms

Eggs

Green Onions (Plus additional

tsp Minced Garlic

tbsp Chopped Peanuts (for garnish)

tbsp Soy Sauce

tsp Rice Vinegar

tsp Sesame Oil

tbsp Natural Peanut Butter

tbsp Sugar-Free Honey

Cayenne Pepper (to taste)

Heat the olive oil in a skillet over medium heat.

Stir in the zucchini, mushrooms and palmini noodles. Saute until the vegetables are beginning to soften.

Mix in the minced garlic, and saute for 30 seconds more.

Add all of the sauce ingredients into a bowl, and whisk until smooth.

Push the ingredients in the skillet off to one side, and crack the eggs into the empty space. Scramble them up with your cooking spoon until they are well cooked.

Mix all of the ingredients back together.

Stir the green onions into the skillet.

Pour the sauce into the skillet, and saute for 5 more minutes.

Garnish with green onions and chopped peanuts before serving.

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