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Got a hankering for some Thai cuisine but keeping it keto? Say no more! Welcome our delectable Keto Pad Thai into your recipe repertoire. It's all about savoring that authentic Thai flavor without any of the guilt. It's a win-win!
Who doesn't love a bowl full of saucy noodles? This quick and easy Keto Pad Thai has all the classic flavors but a tiny fraction of the carbs of traditional Pad Thai. We used Shirataki Miracle noodles here, but you can opt for other keto alternatives.
Jump to:
- Preparation and cooking overview
- Chef's note
- 🍜 Ingredients for this keto pad Thai recipe
- Sauce
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tools substitute options
- How to make Keto Pad Thai: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- How to make it healthier
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Storage
- Reheating
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Get ready for a flavor-packed adventure as you whip up this Keto Pad Thai! You'll kick things off by sizzling some shrimp and scrambling eggs in your trusty skillet or wok. Then, within about 20 minutes, you'll stir-fry crunchy veggies, mix in Shirataki noodles, and let them all simmer in your pre-prepared sauce.
Chef's note
Feel free to play around with this recipe! While this Keto Pad Thai calls for shrimp, you can swap it out for chicken, tofu, or even a medley of veggies if you prefer. Plus, remember, the secret to a great stir-fry lies in the heat - keep it high and your ingredients moving for the best flavor. Enjoy your culinary journey into keto-friendly Thai cuisine!
- Prep Time: 5 minutes
- Cooking Time: 10 minutes
- Total Time: 15 Minutes
- Difficulty Level: Easy
- Recipe Makes 2 Servings
For more inspiration check out our Seafood recipe.
🍜 Ingredients for this keto pad Thai recipe
- 1 7-oz package of Shirataki noodles, aka miracle noodles
- 1 tablespoon coconut oil
- 6 ounces of shrimp or other protein option
- 2 large eggs (you can use a vegan substitute like "Just Egg")
- 1 cup vegetables (we used a mix of bean sprouts and mushrooms)
- 2 green onions, thinly sliced
- 2 tablespoons crushed peanuts or cashews for garnish
- Fresh lime wedges for garnish
- Salt according to taste
Sauce
- 1.5 tablespoons unsweetened ketchup
- 1 tablespoon fish sauce (omit for plant-based)
- 1 tablespoon tamari
- ½ tablespoon granulated sugar-free sweetener
- 1 clove garlic, minced
- ¼ teaspoon crushed red pepper flakes
Ingredient substitutions
In case you need to make adjustments to the ingredients, here are some options to suit different preferences or dietary needs:
- Shirataki noodles - You can use veggie noodles like zucchini noodles (zoodles), spaghetti squash, or kelp noodles.
- Coconut oil - You can use avocado, olive, or any other neutral-tasting oil suitable for high heat.
- Shrimp - You can use chicken thigh, tofu, or tempeh for a different protein option. Many people go with the chicken. Adjust cooking times accordingly to get a perfect keto chicken pad thai.
- Eggs - For a vegan option, use a plant-based egg substitute like scramble firm tofu with a pinch of turmeric for color.
- Vegetables - You can use other veggies of your choice, like bell peppers, bok choy, or snow peas, in place of or in addition to the bean sprouts and mushrooms.
- Fish sauce - For a plant-based alternative, use a vegan fish sauce or a combination of soy sauce and seaweed flakes.
- Peanuts or cashews - To make this recipe nut-free, use sunflower or pumpkin seeds instead of roasted peanuts for garnishment.
- Unsweetened ketchup - You can use tomato paste mixed with a small amount of water and a pinch of sweetener as an alternative.
Additional ingredients
Enhance the umami flavor and presentation by adding some optional ingredients and toppings. Here are some delicious extras that can elevate the dish further:
- Fresh cilantro or basil
- Keto friendly Chili garlic sauce or sliced chili peppers (for extra heat)
- Fresh lime juice for tanginess
- Toasted sesame seeds for the crunch
To make this Keto Pad Thai recipe, you'll need the following tools:
- Large cast iron skillet or wok
- Mixing bowls
- Tongs or chopsticks (for tossing the noodles)
- Measuring spoons and cups
- Knife and cutting board (for chopping vegetables and protein)
- Whisk (for mixing the sauce ingredients)
Tools substitute options
If you don't have the exact cooking tools, don't worry! Here are some substitute options you can use with minor adjustments:
- Large skillet or wok - If you don't have a wok, you can use a deep, large frying pan or even a Dutch oven to stir-fry the ingredients.
- Tongs or chopsticks - If you don't have tongs or chopsticks, use a wooden spoon or a spatula to toss the noodles and mix the ingredients.
- Whisk - In place of a whisk, use a fork to mix the sauce ingredients thoroughly.
- Knife and cutting board - If you have a food processor with a slicing attachment, you can use it to slice vegetables quickly and uniformly. Alternatively, use a mandoline slicer for even slices.
How to make Keto Pad Thai: step-by-step guide
Cooking methods
- Stir-frying
Preparation steps
Before diving into the actual cooking process, follow these preparation steps to ensure a smooth and efficient experience:
- Gather all the ingredients and tools listed earlier, ensuring everything is within reach during cooking.
- Rinse and drain Shirataki noodles thoroughly under cold running water to remove any liquid they were stored in. Pat them dry with a clean kitchen towel or paper towel to remove excess moisture.
- Prepare the vegetables by washing and slicing them as needed. If using mung bean sprouts, rinse them under cold water and drain well. If using mushrooms, clean them with a damp cloth or paper towel and slice them thinly.
- Clean and devein the shrimp, or prepare your chosen protein as needed. If using tofu or tempeh, cut it into small cubes or strips.
- Thinly slice the green onions and set them aside for garnishing.
- Crush the peanuts or cashews using a mortar and pestle or place them in a plastic bag and gently crush them with a rolling pin.
- Mince the garlic and set it aside for the sauce.
- In a small bowl, whisk together the sauce ingredients: unsweetened ketchup, fish sauce (or substitute), tamari, sugar-free sweetener, minced garlic, and crushed red pepper flakes, and a delicious sauce is ready.
Cooking instructions
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of coconut oil and let it melt, ensuring it coats the entire surface of the skillet or wok.
- Add the shrimp and cook until fully cooked, about 2-3 minutes per side. Remove it from the skillet and set aside.
- Lower the heat to medium in the same skillet and add the beaten eggs (or vegan egg substitute). Cook them, stirring occasionally, until they form soft scrambled curds. Transfer the eggs to a plate and set aside.
- Increase the heat to medium-high and add the vegetables to the skillet. Stir-fry them for 2-3 minutes until they are slightly softened but maintain their crunch.
- Mix the drained and dried Shirataki noodles in the skillet with the vegetables. Cook for 1-2 minutes, allowing the noodles to absorb some flavors.
- Pour the prepared sauce over the noodles and vegetables, stirring well to combine and evenly coat everything.
- Add the cooked shrimp and scrambled eggs to the skillet, mixing them with the noodles and vegetables.
- Cook for 1-2 minutes, allowing all the ingredients to meld together and the flavors to fully develop.
- Your easy-to-make keto shrimp pad thai is ready to serve!
- Garnish on the side with sliced green onions, crushed peanuts or cashews, chili flakes, and lime wedges.
Chef's pro tip
One important tip is to cook the protein and vegetables separately before combining them with the low-calorie noodles and keto pad Thai sauce. This method allows each ingredient to cook properly and retain its unique texture, ensuring a perfect balance of flavors and textures in the final dish.
How to make it healthier
- Increase the vegetable content: Add more vegetables, such as bell peppers, spinach, or broccoli, to increase the fiber, vitamins, and minerals in the dish. This enhances the nutritional value and adds more diversity of flavors.
- Opt for low-sodium alternatives: Choose low-sodium versions of fish sauce and tamari, or use coconut aminos, to reduce the sodium content of the dish. This can help manage blood pressure levels and support overall heart health.
- Add more herbs and spices: Incorporate herbs and spices, such as basil, cilantro, or ginger, to enhance the amazing flavor without adding extra calories or sodium. These ingredients also provide additional health benefits due to their antioxidant and anti-inflammatory properties.
Time-saving tips
- Pre-chop vegetables: Chop them beforehand and store them in airtight containers or sealed plastic bags in the refrigerator. This will save time when you're ready to cook the dish.
- Use pre-packaged, pre-washed vegetables: Opt for pre-packaged, pre-washed vegetables to save time on washing and chopping.
What can I prepare ahead of time?
- Sauce: As mentioned above, you can prepare it in advance and store it in the refrigerator until needed.
- Cooked protein: Cook your chosen protein in advance and store it in the refrigerator until ready to use in the dish.
Storage and reheating instructions
Storage
To store the leftovers, follow these steps:
- Allow the meal to cool down to room temperature.
- Once cooled, transfer the leftovers to an airtight container or sealable plastic bag.
- Store the container or bag in the refrigerator for 3-4 days.
Reheating
- Stovetop: In a non-stick pan over low-medium heat, gently stir the leftovers until warmed, adding water or oil as needed to prevent sticking.
- Microwave: Place leftovers in a microwave-safe dish, cover with a vented lid or plastic wrap, and heat on medium power for 1-2 minutes, stirring halfway. Be careful when removing the cover due to hot steam.
Expert Tip: To retain the best texture and flavor, it's recommended to reheat only the portion you plan to consume. Avoid reheating the entire dish multiple times, as this may cause the noodles to become mushy and the dish to lose its classic flavor.
Recipe wrap-up and conclusion
Our Keto Pad Thai brings all the authentic Asian flavors to your plate, all the while keeping it low-carb and keto-friendly.
This recipe is also about flexibility. Feel free to switch proteins or add extra toppings to make it your own. So why not give it a try? Enjoy this Asian culinary delight, knowing each mouthful is as good for you as it is delicious. It's guilt-free pleasure on a plate!
Frequently asked questions
The traditional one is not keto-friendly due to its high carb content. However, our recipe uses healthier noodle replacement, making it suitable for low-fat diets.
Yes, it is, but for a keto-friendly version, you can go low-carb with shirataki noodles, zucchini, or cabbage noodles.
The traditional recipe is high in carbs, primarily due to the carby noodles. However, this recipe significantly reduces the carb content by using low-carb options instead.
They are typically made from wheat flour and eggs, making them high in carbs and unsuitable for a keto diet. Opt for low-carb alternatives to keep it healthy.
A healthy substitute includes shirataki, low-carb zucchini noodles, or cabbage noodles. These options are low in carbs and calories, making them a better choice for those following a keto or low-carb diet.
📖 Recipe
Keto Pad Thai
This Keto Pad Thai is made low carb with shirataki noodles, vegetables, and your choice of protein!
5 from 1 vote
Print Rate Pin Recipe
Course: Main Course
Cuisine: Thai
Keyword: 30-minute, asian, easy, keto, low carb
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 2
Calories: 246kcal
Ingredients
- 1 7-oz package Shirataki noodles
- 1 tablespoon coconut oil
- 6 ounces shrimp or other protein option, see post for details
- 2 large eggs omit for plant-based or use a vegan substitute like Just Egg
- 1 cup vegetables we used a mix of bean sprouts and mushroom
- 2 green onions thinly sliced
- 2 tablespoons Crushed peanuts or cashews for garnish
- Lime wedges for garnish
Sauce:
- 1.5 tablespoons unsweetened ketchup
- 1 tablespoon fish sauce omit for plant-based
- 1 tablespoon tamari
- ½ tablespoon granulated sugar-free sweetener
- 1 clove garlic minced
- ¼ teaspoon crushed red pepper flakes
Instructions
Cook the noodles according to the package directions.
Heat the oil in a large cast iron skillet over high heat. Add the shrimp to the pan and cook 2 minutes per side. Push to one side and crack in the eggs scrambling with a fork. Add in the vegetables (minus the green onion) and continue to cook for 3 minutes.
Pour in the sauce ingredients and noodles. Toss to combine.
Serve with green onion, peanuts or cashews, and lime wedges.
Nutrition
Nutrition Facts
Keto Pad Thai
Amount Per Serving
Calories 246Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 378mg126%
Sodium 1703mg74%
Potassium 462mg13%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 3g3%
Protein 26g52%
Vitamin A 614IU12%
Vitamin C 10mg12%
Calcium 157mg16%
Iron 3mg17%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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