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–+ servings
Keto Pad Thai

Keto Pad Thai That’s Deliciously Low Carb and Quick to Make

This Keto Pad Thai recipe offers a quick, low-carb alternative to traditional Pad Thai, making it a perfect option for dinner with its delicious flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1/4 cup Coconut Aminos Substitute with soy sauce if not strictly soy-free.
  • 1 tablespoon Sesame Oil Use olive oil in a pinch.
  • 2 tablespoons Monk Fruit Sweetener Can be replaced with erythritol or stevia.
  • 2 tablespoons Fresh Lime Juice Lemon juice can be an alternative.
  • 1 tablespoon Sriracha Adjust to taste or replace with chili paste.
  • 1 tablespoon Thai Red Curry Paste Consider a green curry paste substitution.
  • 1 teaspoon Fish Sauce Can be avoided for a vegetarian version.
  • 2 tablespoons Creamy Peanut Butter Almond butter works as a nut-free swap.
For the Noodles
  • 1 package Shirataki Noodles Zucchini noodles or spaghetti squash can be used instead.
  • 1 tablespoon Coconut Oil Substitute for another cooking oil if desired.
For the Main Ingredients
  • 3 cloves Garlic (minced) Fresh garlic is recommended for best taste.
  • 1 pound Shrimp (peeled & deveined) Substitute with chicken or tofu for variations.
  • 2 large Eggs (lightly beaten) Omit in vegan versions and use crumbled tofu instead.
For the Toppings
  • 1 cup Bean Sprouts Omit if unavailable.
  • 2 scallions Green Onions (diced) Use any available green herbs if onion is not preferred.
  • 1/4 cup Fresh Cilantro Leaves Substitute with parsley if needed.
  • 1/4 cup Unsalted Peanuts (chopped) Replace with sunflower seeds for a nut-free option.

Equipment

  • large skillet
  • Small bowl
  • pot

Method
 

Step-by-Step Instructions
  1. In a small bowl, whisk together coconut aminos, sesame oil, monk fruit sweetener, fresh lime juice, sriracha, Thai red curry paste, fish sauce, and creamy peanut butter until smooth.
  2. Bring a pot of salted water to a boil, rinse the shirataki noodles, and cook for 2 minutes. Drain and set aside.
  3. Heat coconut oil in a large skillet over medium-high heat. Add minced garlic and sauté for about 30 seconds. Then add shrimp and cook for 1-2 minutes until pink.
  4. Push shrimp to one side of the skillet, pour in the beaten eggs, and scramble until fully cooked.
  5. Add drained shirataki noodles and prepared sauce into the skillet. Toss everything together and cook for an additional 2-3 minutes.
  6. Remove from heat and plate the dish. Top with bean sprouts, green onions, and cilantro, and sprinkle with peanuts before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 12gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 800mgPotassium: 400mgFiber: 6gSugar: 2gVitamin A: 500IUVitamin C: 6mgCalcium: 40mgIron: 2mg

Notes

Rinse shirataki noodles properly before cooking and enjoy customizing proteins based on your preference.

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