Ready in 15 Minutes Keto Pad Thai (Gluten Free & Paleo)

Whip up this low carb, paleo & keto pad Thai in just 15 minutes for true and incomparable traditional flavors! Make it with shrimp or chicken (or both!) for an ideal keto weeknight meal.

Pad Thai needs no introduction. This much loved noodle, a staple of street Thai cuisine, has gained worldwide love; conquering taste bud after taste bud with it’s incomparable burst of flavors. But in case you didn’t know, it’s also one of the easiest and quickest dishes you can possibly whip up!

Traditionally made with rice noodles, this keto pad Thai uses shirataki instead. Making an entire bowl just 2g net carbs (!!).

Plus, you can whip it up in just 15 minutes. So it’s definitely a permanent weeknight staple over here chez gnom-gnom!

The Shirataki Noodles


Shirataki noodles, composed mostly of water and konjac yam (a water-soluble dietary fiber), are a popular ingredient in Japanese cuisine. They also go by other names: konjac noodles (from the plant they originate), miracle noodles (because of the most popular brand) or konnyaku noodles. What has them trending, however, is that they’re effectively zero calories and carbs.

What do they taste like? Shirataki noodles are actually taste-less and will take on the flavors of the dish. Texture-wise is where they vary, as they are more rubbery than your traditional noodles. And tbh, we’re not fans of using them outside the realms of Asian cuisine. But given that the rice noodles used in pad Thai are also on the chewy-side, shirataki noodles do work quite well here. And in our book, definitely worth a try.


You’ll Need:


  • 1 package shirataki fettuccini noodles*
  • 1 1/2 tablespoons fish sauce
  • 1 1/2 tablespoons coconut aminos
  • 2 tablespoons xylitol or erythritol
  • 1/4 teaspoon blackstrap molasses optional**
  • 1/8-1/4 teaspoon cayenne pepper or red pepper flakes to taste
  • 2-3 tablespoons fresh lime juice to taste
  • 1-2 tablespoons coconut oil for cooking
  • 2 cloves garlic minced or ran through a press
  • 200 g fresh shrimp or chicken
  • 2 eggs lightly beaten
  • 30 g bean sprouts

TO SERVE:

  • 3 green onions finely sliced
  • ½ cup fresh cilantro leaves torn
  • 35 g unsalted peanuts lightly toasted & roughly chopped
  • lime wedges


Instructions:

TO PREPARE THE SHIRATAKI NOODLES:

  1. We think best to follow manufacturer’s instructions (albeit rinse for a little longer until the konjac plant aroma goes away). So it’s easy peasy: drain the noodles, rinse well in cold water, place in boiling water for two minutes, then dry the noodles in a non-oiled pan over medium heat. Set aside.


FOR THE KETO PAD THAI

  1. Whisk together thoroughly in a small bowl fish sauce, coconut aminos, sweetener and red pepper flakes or cayenne. Add lime juice to taste, starting at 2 tablespoons.
  2. Heat up oil in a skillet or pan over medium heat. Add in garlic and sautée briefly until it just starts to brown. Add in shrimp and cook for 2-5 minutes on each side (depending on their size), until just cooked through. Pile the shrimp on the edge of the pan.
  3. Pour in the lightly beaten eggs and continue to cook, stirring them to scramble, until solid but still moist and tender.
  4. Pour in the prepared sauce and mix briefly until the shrimp and scrambled eggs are evenly coated. Add in prepared noodles, tossing to coat in the sauce. Add soy sprouts and continue to cook for 2-3 minutes.
  5. Garnish with green onions, cilantro and peanuts. Serve immediately with fresh lime.


NOTES:


  • *Or use whatever shape of shirataki noodles you have around.
  • ** Pad Thai is traditionally made with brown sugar, and so adding a touch of molasses to your sweetener will do just that (with minimal carb impact). Having said that, you can always skip it or use a brown sugar substitute such as Sukrin Gold.
  • *** If paleo, substitute the toasted peanuts for almonds.

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