paleo 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 healthy chicken pad Thai uses sweet potato noodles, chicken, veggies, and a delicious healthy pad Thai sauce. Made in one pan and ready in 30 minutes! Paleo, Whole30, and gluten free.

Healthy Chicken Pad Thai (Paleo/Whole30)

avocado oil

eggs, whisked

onion (100 grams)

chicken breast ((thinly sliced))

garlic,

sweet potatoes, spiralized (8 cups 750 grams)

large mushrooms, sliced (3 cups 200 grams)

sliced bell pepper (160 grams)

green onions, chopped

cilantro, roughly chopped

salt and pepper,

almond butter

rice vinegar

lime juice

tamarind paste

red pepper flakes

Run your sweet potatoes through your spiralizer and set aside.

Make the sauce. In a small bowl, combine the coconut aminos, almond butter, rice vinegar, fish sauce, lime juice, tamarind paste, red pepper flakes, and salt and pepper and mix to combine. Set aside.

In a large sauté pan over low heat, add 1 tablespoon oil and let it get hot, about 30 seconds. Add the eggs and stir constantly until scrambled, but not cooked all the way through, about 1-2 minutes. Remove and set aside.

Turn up heat to medium and add onion and sauté until softened, about 2 minutes. Add chicken and garlic and cook for another 2 minutes, stirring occasionally, until chicken is slightly browned on the outside.

Add sweet potato noodles and sauté for 4 minutes, stirring occasionally. Add in mushrooms and bell peppers and sauté for another 2 minutes. Add sauce and scrambled eggs and mix well to combine. Let simmer for 2 minutes until everything is cooked through and flavors are combined. Turn off heat and stir in green onion and cilantro. Serve with sides of choice and enjoy!

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Top 2 paleo pad thai recipes from across the web

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