Pad thai is a delicious recipe with all kinds of flavors and textures, but is it worth expanding your waistline? Now you can have pad thai without guilt!
Regular take-out pad thai and traditional recipes for pad thai have a load of carbohydrates and calories. And they are not for you if you are on a low-calorie, low-carb, keto, or paleo diet. But this recipe is friendly for keto and paleo diets, and it has a fraction of the calories as regular pad thai.
The secret to slashing carbohydrates and calories is using NutriNoodle Shirataki Spaghetti with Fiber. Each serving of the noodles has only 15 calories. They have 0 grams of net carbs and 3 grams of dietary fiber.
The recipe calls for chopped cashews instead of more traditional peanuts to keep it paleo-friendly, but you can add peanuts instead if you prefer. You can use wine vinegar instead of lime juice if that is all you have on hand. You can also make swaps such as using chicken or fish instead of shrimp, or using whichever vegetables you prefer instead of cabbage and sprouts.
Recipe for Quick and Easy Keto Shrimp Pad Thai
Makes 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
- 1 package of NutriNoodle Shirataki Spaghetti with Fiber
- 1 tablespoon of olive oil
- 2 tablespoons of fish sauce or oyster sauce
- 1 tablespoon of tamari or coconut aminos
- 2 tablespoons of sweetener, such as monk fruit or stevia
- Juice from half of a ripe lime, or about 2 tablespoons
- Optional red pepper flakes to taste
- 2 tablespoons of coconut oil
- 2 cloves of garlic, peeled and minced
- 12 ounces of fresh shrimp
- 2 eggs, beaten
- 1 cup of mung bean sprouts
- 2 cups of chopped cabbage or bok choy
- Optional garnishes: ¼ cup chopped cashews, ¼ cup sliced green onion, lime wedges, ¼ cup chopped fresh cilantro.
- Prepare the NutriNoodle Shirataki Spaghetti with Fiber according to the directions on the package. Drain the noodles and rinse them. Then add them to a heated skillet and cook them for 2 to 3 minutes or until dry. Cut them into smaller length pieces if desired. Then toss the noodles with the olive oil, and set them aside.
- Use a small bowl to make the sauce. Add the fish or oyster sauce, tamari or coconut aminos, sweetener of choice, lime juice, and red pepper flakes if desired. Whisk together and set aside.
- Heat the coconut oil in a skillet and add the garlic. Cook for 2 minutes or until it becomes fragrant. Add the shrimp and cook for 4 to 6 minutes or until they are pink. Remove the shrimp from the pan.
- Add the eggs and cook them, stirring, for 2 minutes. Add the cabbage and cook for another minute.
- Add the shrimp and sauce and stir thoroughly. Add the noodles and mung bean sprouts, and cook for 3 minutes.
- Plate the pad thai and garnish with any desired toppings. Serve and enjoy!