Low Carb Pad Thai
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
- 1/3 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
- 1/8 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
- 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.
- Combine all sauce ingredients, mixing until smooth.
- 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).
- 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.
Tried this recipe?Let us know how it was!
