Got a hankering for some Thai cuisine but keeping it keto? Say no more! Welcome our delectable Keto Pad Thai into your recipe repertoire. It's all about savoring that authentic Thai flavor without any of the guilt. It's a win-win!
Who doesn't love a bowl full of saucy noodles? This quick and easy Keto Pad Thai has all the classic flavors but a tiny fraction of the carbs of traditional Pad Thai. We used Shirataki Miracle noodles here, but you can opt for other keto alternatives.
- Preparation and cooking overview
- Chef's note
- 🍜 Ingredients for this keto pad Thai recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Keto Pad Thai: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Get ready for a flavor-packed adventure as you whip up this Keto Pad Thai! You'll kick things off by sizzling some shrimp and scrambling eggs in your trusty skillet or wok. Then, within about 20 minutes, you'll stir-fry crunchy veggies, mix in Shirataki noodles, and let them all simmer in your pre-prepared sauce.
Feel free to play around with this recipe! While this Keto Pad Thai calls for shrimp, you can swap it out for chicken, tofu, or even a medley of veggies if you prefer. Plus, remember, the secret to a great stir-fry lies in the heat - keep it high and your ingredients moving for the best flavor. Enjoy your culinary journey into keto-friendly Thai cuisine!
🍜 Ingredients for this keto pad Thai recipe
In case you need to make adjustments to the ingredients, here are some options to suit different preferences or dietary needs:
Enhance the umami flavor and presentation by adding some optional ingredients and toppings. Here are some delicious extras that can elevate the dish further:
Cooking tools required
To make this Keto Pad Thai recipe, you'll need the following tools:
Tools substitute options
If you don't have the exact cooking tools, don't worry! Here are some substitute options you can use with minor adjustments:
How to make Keto Pad Thai: step-by-step guide
Before diving into the actual cooking process, follow these preparation steps to ensure a smooth and efficient experience:
- Gather all the ingredients and tools listed earlier, ensuring everything is within reach during cooking.
- Rinse and drain Shirataki noodles thoroughly under cold running water to remove any liquid they were stored in. Pat them dry with a clean kitchen towel or paper towel to remove excess moisture.
- Prepare the vegetables by washing and slicing them as needed. If using mung bean sprouts, rinse them under cold water and drain well. If using mushrooms, clean them with a damp cloth or paper towel and slice them thinly.
- Clean and devein the shrimp, or prepare your chosen protein as needed. If using tofu or tempeh, cut it into small cubes or strips.
- Thinly slice the green onions and set them aside for garnishing.
- Crush the peanuts or cashews using a mortar and pestle or place them in a plastic bag and gently crush them with a rolling pin.
- Mince the garlic and set it aside for the sauce.
- In a small bowl, whisk together the sauce ingredients: unsweetened ketchup, fish sauce (or substitute), tamari, sugar-free sweetener, minced garlic, and crushed red pepper flakes, and a delicious sauce is ready.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of coconut oil and let it melt, ensuring it coats the entire surface of the skillet or wok.
- Add the shrimp and cook until fully cooked, about 2-3 minutes per side. Remove it from the skillet and set aside.
- Lower the heat to medium in the same skillet and add the beaten eggs (or vegan egg substitute). Cook them, stirring occasionally, until they form soft scrambled curds. Transfer the eggs to a plate and set aside.
- Increase the heat to medium-high and add the vegetables to the skillet. Stir-fry them for 2-3 minutes until they are slightly softened but maintain their crunch.
- Mix the drained and dried Shirataki noodles in the skillet with the vegetables. Cook for 1-2 minutes, allowing the noodles to absorb some flavors.
- Pour the prepared sauce over the noodles and vegetables, stirring well to combine and evenly coat everything.
- Add the cooked shrimp and scrambled eggs to the skillet, mixing them with the noodles and vegetables.
- Cook for 1-2 minutes, allowing all the ingredients to meld together and the flavors to fully develop.
- Your easy-to-make keto shrimp pad thai is ready to serve!
- Garnish on the side with sliced green onions, crushed peanuts or cashews, chili flakes, and lime wedges.
Chef's pro tip
One important tip is to cook the protein and vegetables separately before combining them with the low-calorie noodles and keto pad Thai sauce. This method allows each ingredient to cook properly and retain its unique texture, ensuring a perfect balance of flavors and textures in the final dish.
How to make it healthier
What can I prepare ahead of time?
Storage and reheating instructions
To store the leftovers, follow these steps:
Expert Tip: To retain the best texture and flavor, it's recommended to reheat only the portion you plan to consume. Avoid reheating the entire dish multiple times, as this may cause the noodles to become mushy and the dish to lose its classic flavor.
Recipe wrap-up and conclusion
Our Keto Pad Thai brings all the authentic Asian flavors to your plate, all the while keeping it low-carb and keto-friendly.
This recipe is also about flexibility. Feel free to switch proteins or add extra toppings to make it your own. So why not give it a try? Enjoy this Asian culinary delight, knowing each mouthful is as good for you as it is delicious. It's guilt-free pleasure on a plate!
Frequently asked questions
Keto Pad Thai
- 1 7-oz package Shirataki noodles
- 1 tablespoon coconut oil
- 6 ounces shrimp or other protein option, see post for details
- 2 large eggs omit for plant-based or use a vegan substitute like Just Egg
- 1 cup vegetables we used a mix of bean sprouts and mushroom
- 2 green onions thinly sliced
- 2 tablespoons Crushed peanuts or cashews for garnish
- Lime wedges for garnish
- 1.5 tablespoons unsweetened ketchup
- 1 tablespoon fish sauce omit for plant-based
- 1 tablespoon tamari
- ½ tablespoon granulated sugar-free sweetener
- 1 clove garlic minced
- ¼ 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, peanuts or cashews, and lime wedges.