Pad Thai is is a traditional dish from Southeast Asia made with stir-fried noodles, eggs, veggies, meat, and peanut sauce.
Sounds yummy, but if you're on a low-carb diet, you know that there's one problem on that ingredient list.
Most noodles simply have way too many carbs to work on keto. And while most people love pasta, it's pretty void of things like vitamins and minerals.
At best, noodles are only a "now and again" indulgence for most carb-conscious people.
That is, unless you use Shirataki noodles. If you haven't heard of them, you might be in for a surprise.
These noodles are an awesome low-carb substitute for meals like this one because they're made of 97% water and a small amount of fiber.
In less than 30 minutes, you'll have a delicious low-carb compliant pad thai dish ready to go, with all the other ingredients you know and love.
Stock up on those Shirataki noodles and give this recipe a shot!
Ingredients You’ll Need
- Shirataki noodles
- Skinless chicken thighs
- FBOMB Coconut Oil
- Peanut butter
- Soy sauce
- Reduced-sugar ketchup
- Minced ginger
Here are five awesome highlights of this low-carb Pad Thai recipe:
- Full of antioxidants. Garlic and ginger are both delicious spices that are very healthy for you!
- Packed with healthy fats. You'll get a good dose of MCT oil from the FBOMB Coconut Oil, which can help you burn fat and get into ketosis.
- Great source of protein. You get 22g of protein per serving. Not bad for a typically carb-heavy dish!
- No added sugar. Stevia gives this low-carb pad thai a mildly sweet flavor without adding any carbs or spiking your blood sugar.
- Supports detoxification. Lime juice and vinegar have both been shown to help detoxify your body and can be powerful ingredients that help promote weight loss!
As you can see, there's lots to like. But the real ingredient that deserves the spotlight are the Shirataki noodles.
Ingredient Spotlight: Shirataki Noodles
Here's a quick spotlight on the wonder-ingredient that helps make this traditionally carb-heavy dish perfect for a low-carb diet.
What are Shirataki Noodles?
They come from the konjac plant, which is why they are made mostly of water and fiber. In fact, there are no other ingredients besides plant fiber and water in these noodles. They're about as minimalist as it gets!
Tips for Cooking Shirataki Noodles
- Cook for 2 to 3 minutes in water first to help get rid of the odors undercooked noodles can give off.
- Pan-fry them for a minute or two to help them pick up the spices of the dish. This helps cook some of the water out of them, too.
- Cook shirataki noodles in stir-fries like this recipe instead of using them for pasta dishes. As awesome as they are for pad thai, they don't taste exactly like pasta and you may be disappointed. But here, they'll soak up all the sauce and you'll be pleasantly surprised!
One serving of Shirataki noodles contains [*]:
- 15 calories
- Only 4g of carbs
- 4g of fiber
See? Pretty simple! (And definitely not heavy like most pastas.)
- High in fiber
- Low calorie
- A great healthy noodle substitute for meals like this one!
Other Keto Recipes You’ll Love
Low-Carb Pad Thai Recipe
- Yield: 4
- Serving size: ½ cup of noodles + 3.5oz of chicken
- Prep time: 15 min
- Cook time: 15 min
- Juice from 1 lime
- 1 tablespoon rice vinegar
- 2 tablespoons Sambal Oelek
- 1 tablespoon peanut butter
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon reduced-sugar ketchup
- 5 drops liquid Stevia
- 2 cloves minced garlic
- 1 teaspoon minced ginger
- 2 packs Shirataki noodles
- 1 packet (2 tablespoons) FBOMB Coconut Oil
- 2 boneless, skinless chicken thighs, cubed (1-inch pieces)
- 2 eggs
- ¼ cup sliced green onions
- ½ cup mung bean sprouts (4 ounces)
- ¼ cup chopped cilantro
- 2 tablespoons chopped peanuts
- Red chili flakes (optional)
- In a bowl, whisk together the first 10 ingredients down to the minced ginger. Drain the Shirataki noodles and rinse well under hot water. Wring the noodles out with a kitchen towel and pat dry as best you can; set aside.
- In a large skillet or wok, heat 1 tablespoon of the FBOMB Coconut Oil over medium-high heat. Add the chicken and stir-fry continuously until it is cooked through. Set aside in a bowl.
- Keep the pan on the heat and add the Shirataki noodles to the pan. Stir around continuously, dry-frying the noodles until they become firmer and most of the moisture evaporates, about 5 minutes.
- Add the remaining tablespoon of FBOMB Coconut Oil to the pan, along with the eggs. Whisk around until the eggs become scrambled, then add the sauce and the chicken. Stir continuously for about 5 minutes until the sauce has reduced a bit.
- Add the green onions, mung beans, and cilantro, and continue stir-frying for another 1-2 minutes until it is all incorporated.
- Serve with peanuts and red chili flakes. Garnish with additional cilantro, green onions, and mung bean sprouts.
Nutrition Facts Per Serving:
- Fat: 31g
- Protein: 22g
- Total Carbohydrates: 10g
- Fiber: 4g
- Sugar Alcohol: 0g
- Net Carbohydrates: 6g
- Fat: 68%
- Protein: 22%
- Carbohydrates: 10%