Keto Pad Thai
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 the take a bite every time she looks away 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, and the amazing health benefits. These noodles are full of prebiotics, and area 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, practically carb free, and they stimulate a gut hormone that makes you feel full. 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:
KETO PAD THAI
Think pasta is out on the keto diet? Think again! This Keto Pad Thai has all of your traditional Pad Thai flavors with none of the carbs from rice noodles.
- 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 Sauce:
- 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.