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Pad Thai (Low Carb)

To make it low carb, this recipe uses a new type of gluten free noodle –  Shirataki (see below for more information). Made from tofu and yam flour,  once they are prepared taste just like a rice stick noodle, but with only 1g of net carbs per serving! For low carb, replace noodles with


The key to using these noodles is to be sure to follow the packages directions in preparing them. They are found next to the tofu in the refrigerated section of the grocery store, and are packed in a liquid. This liquid absolutely stinks – I warn you now. To prepare them I rinse the noodles twice then let them sit in salted water while I get a small pot of water boiling. Boil for 2 minutes, then drain and lightly pat dry.

To keep with low carb, the sugars are reduced in the recipe using a sugar substitute (ie. Swerve brand), along with coconut sauce/aminos in place of the soy sauce. The coconut sauce/aminos tastes very similar to soy sauce, however it has a slightly (natural) sweet flavor – making them great for those following a keto lifestyle.

Once everything is ready – noodles, sauce, egg, bean sprouts… toss it all together until fully combined. The top with some crushed peanuts, cilantro and lime juice.

Low Carb Pad Thai
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Serves: 2
This recipe uses a new type of gluten free noodle – Shirataki. It is made from tofu and yam flour, and once prepared taste just like a rice stick noodle, but with only 1g of net carbs per serving!
Ingredients
Noodles
  • 2 packages Shirataki (or 4 zucchini spiralized)
Sauce
  • ⅓ cup GF chicken broth
  • 2-3 Tbsp lime juice, to taste
  • 2 Tbsp tomato paste
  • 2 Tbsp sugar substitute - xylitol (eg. Swerve)
  • 1 ½ Tbsp fish sauce
  • 1 ½ Tbsp coconut aminos* (or GF soy sauce)
  • 1 Tbsp GF rice vinegar
  • 2 tsp natural peanut butter
  • 1 tsp fresh ginger, grated
  • ⅛ tsp cayenne
Toppings
  • 2 eggs, lightly beaten
  • ½-1 cup bean sprouts
  • ½ cup crushed peanuts
  • ¼ cup cilantro, chopped
  • Lime wedges
  • Salt to taste
Instructions
  1. To prepare the noodles, rinse twice then let them sit in salted water while you get a small pot of water boiling. Boil for 2 minutes, drain then lightly pat dry. Set aside.
  2. Combine all sauce ingredients, mixing until smooth.
  3. In a large skillet add just a bit of butter and scramble the egg for about a minute. Add the noodles and sauce, stirring gently to combine. I like to add the bean sprouts now and just toss everything together for about 20 seconds to slightly warm the bean sprouts (or you can add after you plate the servings).
  4. Divide onto plates, and top with peanuts, cilantro and lime.
Notes
*Coconut sauce/aminos are a gluten free soy sauce replacement, but a benefit to using them is that it has a slightly (natural) sweeter flavor – making them great for keto recipes when you’re eliminating sugars.

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