Peanut Pad Thai with Shirataki Noodles

I am officially obsessed with this Low Carb Pad Thai with Shirataki Noodles. The fresh veggies and savory sauce scream adventure for your taste buds.

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🥘Ingredients:

Pad Thai

• Shiritaki Noodles

Your store might not carry these yet. You can either serve this dish with riced cauliflower or get the noodles online. Here’s a coupon for Thrive Market. They have the best deal..

They are amazing and deliver quality ingredients at great price to my door every couple of weeks. This saves me time and money. Get 25% off of your order with this link.

• 2 Tbsp butter
• 3 cloves garlic minced
• 8 oz chicken *raw – or shrimp, extra-firm tofu , cut into bite sized pieces.
• 3 eggs beaten
• 1 cup celery sliced thin
• 1 red bell pepper thinly sliced
• 2 oz peanuts

For Pad Thai Sauce

• 2 Tbsp fish sauce
• 1 Tbsp low-sodium soy sauce
• ¼ cup allulose
• 1 Tbsp rice wine vinegar * or tamarind paste (higher carb)
• 1 Tbsp Sriracha *to taste
• 3 Tablespoons Sugar free peanut butter

Optional Toppings to be served on the side (Recommended)

• 1 lime wedged
• ½ cup cilantro chopped
• Chives * to taste – chopped

👩🏾‍🍳How to make the Low Carb Pad Thai:

• Rinse, rinse, rinse noodles under running water. (The water they come in stinks)
• Mix all of the sauce ingredients together until uniform. Set aside.
• Heat ½ of the butter in a large saucepan or wok over medium-high heat.
• Add the chicken or desired protein, garlic and bell pepper. Saute until just cooked through, about 3-4 minutes, flipping only once.
• Push everything to the side of the pan with the spatula. Add the rest of the butter and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
• Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some of the peanuts for topping at the end). Toss everything to combine.
• Top with remaining peanuts and serve immediately with green onions, cilantro and lime wedges.

📋Tips & FAQ’s:

Can I make the Low Carb Pad Thai ahead of time?

Yes. But it’s best fresh.

Since the noodles are made with mushrooms, you should plan to eat all of the Pad Thai within a day or two. If you won’t be able to, add the noodles as you are ready to eat.

Can I make this dish with shrimp?

Yep. Swap out the protein with whatever you like.

What compliments the Pad Thai with Shirataki Noodles?

This meal is amazing but fresh flavors bring out the best in it.

• Thai Chopped Salad
• Thai Cucumber Salad
• Key Lime Cheesecake Truffles
• Any of these Fresh Cocktails

That’s all for the Pad Thai with Shirataki Noodles!

I know that if you love Pad Thai you are going to love this recipe. I think about it and it’s way up on my list of favorites.

As always, if you have any questions or accolades of love for this dish please leave them below.

Ta ta for now,

Brandy

Keto Peanut Pad Thai with Shirataki Noodles

Bran

This fantastic Low Carb Pad Thai can be made faster than the delivery guy can get there and it won't kick you out of Ketosis. The fresh ingredients and homemade sauce are better than take out!

5 from 3 votes

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course dinner

Cuisine Keto, Thai

Servings 4 servings

Calories 345 kcal

Equipment

Wok

Ingredients

  

1x2x3x

Pad Thai

• 7 oz Shiritaki Noodles
• 2 Tbsp butter
• 3 cloves garlic minced
• 8 oz chicken (boneless, skinless thighs or breast) *raw – or shrimp, extra-firm tofu , cut into bite sized pieces.
• 3 eggs beaten
• 1 cup celery sliced thin
• 1 red bell pepper thinly sliced
• 2 oz peanuts

For Pad Thai Sauce

• 2 Tbsp fish sauce
• 1 Tbsp low-sodium soy sauce
• ¼ cup allulose
• 1 Tbsp rice wine vinegar * or tamarind paste (higher carb)
• 1 Tbsp Sriracha *to taste
• 3 Tablespoons Sugar free peanut butter

Optional Toppings to be served on the side (Recommended)

• 1 lime wedged
• ½ cup cilantro chopped
• Chives * to taste – chopped

Instructions

 

• Rinse, rinse, rinse noodles under running water. (The water they come in stinks)
  
• Mix all of the sauce ingredients together until uniform. Set aside.
  
• Heat ½ of the butter in a large saucepan or wok over medium-high heat.
  
• Add the chicken or desired protein, garlic, celery and bell pepper. Saute until just cooked through, about 3-4 minutes, flipping only once.
  
• Push everything to the side of the pan with the spatula. Add the rest of the butter and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
  
• Add noodles, sauce, and peanuts to the pan (reserving some of the peanuts for topping at the end). Toss everything to combine.
  
• Top with remaining peanuts and serve immediately with green onions, cilantro and lime wedges.
  

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Nutrition

Serving: 1/4 recipeCalories: 345kcalCarbohydrates: 12gProtein: 18gFat: 26gSodium: 1123mgFiber: 5gNet Carbs: 7gFat Ratio per Serving: 67.83%Protein Ratio per Serving: 20.87%Carb Ratio per Serving: 8.12%

Keyword 30 minute meals, gluten free

Tried this recipe?Mention @ketocastleinthemountains or tag #ketocastleinthemountains!

The nutritional information for the Pad Thai with Shirataki Noodles is provided as a courtesy. We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations. 

And, if you need to figure or re-figure your personal macros, please use our free nutritional calculator.