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.
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.
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.
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.
Pour in the lightly beaten eggs and continue to cook, stirring them to scramble, until solid but still moist and tender.
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.
Garnish with green onions, cilantro and peanuts. Serve immediately with fresh lime.
*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.
Please note that nutrition facts were estimated using shrimp and peanuts.