Keto Peanut Pad Thai with Shirataki Noodles

Keto Peanut Pad Thai with Shirataki Noodles

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!

Course dinner

Cuisine Keto, Thai

Keyword 30 minute meals, gluten free

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 345kcal

Author Brandy

Equipment

Ingredients

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.

Nutrition