Only 6 net carbs for serving

Got a hankering for some Thai cuisine but keeping it keto? Try this easy Keto Pad Thai recipe. It's all about savoring that authentic Thai flavor without any of the guilt!


- 1 7-oz package of Shirataki noodles, aka miracle noodles - 1 tablespoon coconut oil 6 ounces of shrimp or other protein option - 2 large eggs (you can use a vegan substitute like "Just Egg") - 1 cup vegetables (we used a mix of bean sprouts and mushrooms) - 2 green onions, thinly sliced - 2 tablespoons crushed peanuts or cashews for garnish

Chef's Pro Tip

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 correctly and retain its unique texture. 


 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.

Once you are done making and savoring this delicious dish, store the leftovers in an airtight container. It will keep up for 3-4 days.