This Keto Pad Thai is made low carb with shirataki noodles, vegetables, and your choice of protein!
Pad Thai is one of those dishes I never think I want until Lauren whips up a batch or orders some from the local Thai restaurant. Then it magically becomes my favorite food. My tastebuds have an insatiable desire to steal a bite every time she looks away from her plate for a second. It’s like I’m a werewolf that feeds on pad thai and my full moon is someone else having pad thai (wouldn’t that be an interesting plot for a YA novel). Anyway, I know what you’re thinking… there’s no way noodles are keto, but the shirataki noodle aka miracle noodles are here to save the day.
The miracle noodle is derived from the konjac plant, and when you open your first bag be prepared because the smell is atrocious. Fortunately, they taste nothing like they smell, in fact, they don’t have much taste at all. I use them in dishes primarily for the texture. These noodles are full of prebiotics, and are a great source of viscous fiber. If you are following the keto diet for weight loss these are great to have on hand because they are calorie-free and practically carb-free. However, they have been found to cause gastrointestinal distress in some people, so if you haven’t had them before, add them into your diet gradually to see how you tolerate them.
This recipe calls for shrimp, but you could make it with any protein you like, it’s really customizable. I like to crack a couple of eggs in mine and cover with crushed cashews rather than peanuts, let me know your favorite way to eat pad thai in the comments section below and/or any other noodle dish you’d like to see made with miracle noodles on Cast Iron Keto.
Check out these other resources to read more about the nutritional benefits of shirataki noodles:
- Shirataki Noodles: The Zero-Calorie “Miracle” Noodles
- Are Shirataki Noodles Good for You?
- Benefits of Shirataki Noodles
Keto Pad Thai
- 1 7oz package Miracle Noodles (angel hair)
- 1 tablespoon coconut oil
- 6 ounces shrimp
- 2 eggs
- 1 cup vegetables I used a mix of bean sprouts and mushroom
- 2 green onions thinly sliced
- Crushed cashews for garnish
- Lime wedges for garnish
- 1.5 tablespoons unsweetened ketchup
- 1 tablespoon fish sauce
- 1 tablespoon coconut aminos or tamari
- 1/2 tablespoon Swerve
- 1 clove garlic minced
- 1/4 teaspoon crushed red pepper flakes
- Cook the noodles according to the package directions.
- Heat the oil in a large cast iron skillet over high heat. Add the shrimp to the pan and cook 2 minutes per side. Push to one side and crack in the eggs scrambling with a fork. Add in the vegetables (minus the green onion) and continue to cook for 3 minutes.
- Pour in the sauce ingredients and noodles. Toss to combine.
- Serve with green onion, cashews, and lime wedges.