Pad Thai Recipe- keto, low carb, and gluten free!
This amazing Pad Thai recipe is keto, low carb, gluten free and you can have it on the table in 30 minutes! Fresh ingredients include low carb konjac noodles, shrimp, tofu, peanuts, egg, and vegetables all tossed together in a delicious homemade Pad Thai sauce. I have linked all of the ingredients in case there are some that are new to you.This Pad Thai recipe is the real deal. Fully loaded with all the classic ingredients an authentic Pad Thai should have. Perfectly balanced flavor that is complex and not overly sweet. A blood sugar friendly, metabolically healthy take on a beloved classic.
Equipment
Ingredients
Pad Thai Sauce
- 3 tbsp brown monkfruit sweetener or coconut sugar
- 3 tbsp filtered water
- 3-4 tbsp tamarind paste
- 2 tbsp fish sauce
Pad Thai
- 2 packages fettuccine konjac noodles, rinsed and drained
- 2 tbsp dried shrimp, chopped
- 3 cloves garlic, minced
- 1/4 cup shallots, minced
- 3 ounces tofu, pressed with paper towel or clean kitchen towel to dry, and diced small
- 3 tbsp preserved daikon radish (optional)
- dried chili flakes to taste
- 3 tbsp avocado oil
- 10 shrimp medium sized, peeled and deveined (or use chicken!)
- 2 large eggs
- 2 ½ cups bean sprouts
- 8-10 garlic chives, cut into 2” pieces
- 1/4 cup salted peanuts, rough chopped
- 1 lime
Garnishes for Serving
- chili flakes, roasted peanuts, bean sprouts and garlic chives
Instructions
Make Pad Thai Sauce
- In a small pot over medium heat, add sweetener, water, fish sauce, and tamarind paste. Heat and stir until everything is melted and combined.
- Bring the sauce to a simmer, then turn off the heat. Set aside while you prep your other ingredients.
Make Pad Thai
- Drain and rinse the konjac noodles and set aside.
- In a bowl, combine tofu, garlic, shallots, preserved radish, dried shrimp, and chili flakes.
- Heat a wok or a large cast iron skillet over high heat and add just enough avocado oil to coat the bottom. Sear the shrimp, (or whatever protein you're using), until done and remove them from the pan.
- In the same wok over medium heat, add a little more oil if needed, then add everything from the tofu bowl and sauté for a few minutes until the garlic starts to turn golden and the shallots are wilted.
- Turn the heat up to high, then add noodles and sauce. Keep tossing until the sauce completely coats the noodles. Once the sauce and noodles are mixed, you can turn off the heat and taste the noodles. Add more chili flakes at this point if you like a little kick!
- Push the noodles to one side one side of the pan. Break the eggs into the pan, pierce the yolks, then put noodles on top of eggs and cook for about 30 seconds. Flip and toss to mix eggs into noodles.
- Toss the cooked protein back in, plus any juices. Then add bean sprouts, garlic chives and about half of the peanuts. Turn off the heat and toss until well mixed.
- Serve immediately with lime wedges and extra peanuts on top. For a classic presentation you can add bean sprouts and garlic chives as a garnish. Add a squeeze of lime on top and enjoy!
Nutrition
Calories: 634kcalCarbohydrates: 39gProtein: 44gFat: 38gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 21gTrans Fat: 0.02gCholesterol: 435mgSodium: 2170mgPotassium: 953mgFiber: 8gSugar: 19gVitamin A: 499IUVitamin C: 39mgCalcium: 274mgIron: 6mg
Tried this recipe?Let us know how it was!