Home » Asian-inspired! » Suuuper Easy Pad Thai 🍜 gluten free, keto & paleo

Suuuper Easy Pad Thai 🍜 gluten free, keto & paleo


  1. manuela says:

    Hi Paola!
    I love this recipe and we have been making it every other week. But I had a question… I decided to put this recipe on carb manager (app) since my husband and I both started trying to keep better track of our carb intake. We usually make it with chicken, and we don’t even use 200g as it just seems like so much chicken when we first cooked, so we reduced to 180g, and we do add a teaspoon of sriracha, which is another carb and we’re aware. Also, we don’t like bean sprouts, so we skipped that. These are really the only changes we made to the recipe and for the most part, our ingredients are the same brand. However, we’re getting twice as many net carbs from the app. I tried adding it all up myself, and the same thing. I know not to count carbs from the sweetener, so where do you think I’m getting things wrong? I’m sorry to bother you with that and for the most part, I really don’t care, but my husband will eat 2 servings of this easily. Thank you for any input.

  2. Lara says:

    This is so good! I’m not keen on those noodles so I cooked the meat with the sauce, then added in a bag of coleslaw, then mixed the egg through. More like a crack slaw, but sooo good! Thanks so much, I love your recipes ❤

    • Paola van der Hulst says:

      Ooooh nice one Lara! I’ve made them with zoodles too, but love the idea of coleslaw! Thanks for the tip will love to try it! xo!

  3. Melissa says:

    Can I just say, you’re my hero! I adore Pad Thai and ever since going Keto, I’ve been craving it. This is by far the best Keto meal I’ve made. In my opinion, this is better than the original carb laden version. Amazing. Thank you!!

  4. havesomehumility.tumblr.com says:

    I enjoyed going to your webiste. I rarely leave
    comments, but
    you definately deserve a thumbs up!

  5. Gigi Fergus says:

    Made this tonight and followed the recipe exactly. My husband who refuses to eat “keto” ate this and his comment was, “I’m impressed.” High praise, indeed!

    Actually this is very easy to make and the taste is excellent. Thanks and I will be coming back to try more of your recipes. Wish there was a way to post the pic I took — it really came out wonderfully.

    • Emily says:

      Loving your site! Such awesome recipes:) excited to work with Shirataki noodles. What would you say if I prepared this for a couple of meals and ate it cold as well? Would it work you think?


  6. Jessica says:

    The ingredients says coconut aminos but the link goes to regular Braggs aminos. Do they need to be coconut or not? Thanks!

  7. Amanda says:

    OMG.. as an Aussie girl who grew up in Asia slurpie noodle dishes are a constant cracking on low Carb. I know I used to eat these noodles as a kid and loved them but since they’ve been in the news have always been weary of cooking them myself. Made this as per you recipe tonight, chucked in broccoli & asparagus as it was wilting in the fridge… AMAZING! Thank you for opening up a whole new world.

  8. Criffy says:

    Wow! I’ve just recently delved into the world of low carb/Keto recipes and your blog is so inspiring. I truly appreciate your creativity. This recipe is amazing!! So, so satisfying. I doubled the recipe for 3 people, and every last bit was devoured. I also added some crispy tofu in addition to about 8 ounces of shrimp. Thanks to your blog and many others that I continue to discover, I feel like a whole universe of recipes (edible possibilities!) has opened up to me and I don’t feel restricted at all! I gotta admit bacon and eggs every day was wearing me down. Keep it up! I can’t wait to eat more!

  9. Beverly Ticer says:

    Did you use Bragg Liquid aminos or Braggs liquid coconut aminos. Only asking cause the link takes me to just the regular Braggs liquid aminos. Can’t wait to try the recipe!

  10. Linda McDonald says:

    The noodles shown in your photo here are definitely NOT shirataki noodles, they are clear, not opaque, as shown here, a little misleading I think.

      • Paola van der Hulst says:

        Yeah i don’t know 🤷‍♀️ mine look like this once they’re done cooking. Keep in mind that there are different brands, and some have some added fibers

  11. Victoria H says:

    This recipe is amazing! My boyfriend and I loved it so much we were fighting over the leftovers. I didn’t use the molasses but it came out fine. I’ll definitely be saving this recipe for future use.

  12. Amanda says:

    Hi. I don’t have 2 tablespoons xylitol or erythritol. Can I use stevia as a substitute? I’m not doing Keto or whole 30. Thanks

    • Paola says:

      I don’t think you would quite get the taste with stevia tbh Amanda… but if you aren’t doing keto could you do something like coconut sugar or honey? xo!

      • Jill Vandersterre says:

        I just made it using Monk Fruit Sweetner (which from what i read online is keto friendly & better than stevia) and it the recipe tastes great! I also left out the molasses.

  13. Andrew says:

    This. Was. Amazing! We are still new-ish to Keto and I have been dying for Pad Thai. Hit the nail on the head. Our first time trying Miracle Noodles, couldn’t tell a difference.

    Only subbed the sweetener with truvia (2tsp), only 1 tbsp of the peanuts and cooked the eggs in a separate.

    Cannot than you enough!

  14. Rhoda says:

    In the Shirataki Pad Thai you give the nutritional value per serving but I cannot find the amount of servings in the recipe…

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