Pad thaï aux crevettes Keto

La star de cette cuisine de rue thaïlandaise populaire est la crevette, mais les aromates qui l'accompagnent, les légumes à faible teneur en glucides et la sauce délicieusement parfumée la font passer au niveau supérieur. Échanger les nouilles shirataki contre les nouilles habituelles riches en glucides en fait un superbe souper ou accompagnement céto. Pour une variation, vous pouvez échanger les nouilles contre des zoodles ou du chou râpé. Assurez-vous simplement de recalculer les macros si vous apportez des modifications.
Sert 4 Une portion : 1/4 d'une recette de 4 portions

Liste des ingrédients

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Instructions

  • Prepare the noodles: fill a medium saucepan halfway with water and bring the water to a boil. Drain the packaged noodles in a colander, rinse under cold running water for 1 minute, then boil the noodles for 2 minutes. Drain and return noodles to the saucepan, and dry noodles over medium heat, shaking often, 3 to 5 minutes. Set aside.
  • Séchez les crevettes avec une serviette en papier propre. Assaisonner généreusement de sel et d'un peu de poivre.
  • In a bowl, combine the coconut aminos, fish sauce, monkfruit extract, lime juice, and peanut butter.
  • Dans une grande poêle à feu moyen-élevé, chauffer l'huile de sésame et la moitié de l'huile de noix de coco. Ajouter les crevettes et cuire jusqu'à ce qu'elles soient roses et opaques, 1 à 2 minutes par côté. Retirer dans une assiette.
  • Ajouter le reste d'huile de noix de coco dans la poêle à feu moyen. Ajouter l'ail, faire revenir 1 minute, puis ajouter le poivron rouge et cuire, en remuant de temps en temps, pendant 3 minutes.
  • Add the beaten eggs and continue to cook, stirring, until the eggs are soft scrambled.
  • Add the contents of the bowl. Toss to evenly coat with sauce, then simmer until sauce reduces and thickens some, about 2 minutes. Add the prepared shrimp and noodles and the sprouts, toss to coat, and continue cooking for 2 minutes more. Season to taste with salt and pepper, garnish with cilantro, green onion, peanuts, and lime wedges, and serve.

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Crédits

RecetteEric Lundy

La photographieErin Ng

7 avis

7 réponses à “Keto Shrimp Pad Thai”

  1. 5 étoiles
    I am not a huge fan of shrimp but wanted to try something new. This recipe did NOT disappoint! I absolutely loved it! The flavors were so so good. I will totally make this for company. You guys have the best recipes!

    • Aw, shucks. We sure appreciate that. Try some of our other shrimp recipes. They are fantastic too 🙂

  2. 5 étoiles
    My new favorite recipe! The flavors are amazing. I used the Trader Joe’s Raw Shrimp, peeled and deveined. Super affordable. When it was defrosted, I pinched the tails off. I also used the Thrive Market fettuccine shiritake noodle. You don’t even have to cook them in advance. Just drain them (I use scissors to cut them in half) and throw them in at the end to warm through. The recipe is not hard, but there are a number of steps. Totally worth it!

  3. I want to try this, but I do not fully understand the instructions for prepping the noodles and don’t want to mess that up. Can someone who’s made this successfully please explain.

    • For a simpler preparation of the noodles, try draining them and then place them in a bowl and microwave for 1 minute or longer if needed to heat through.

  4. 4 étoiles
    This was easy and really tasty…I suggest cooking the shrimp separately then adding.

  5. 5 étoiles
    Just got done making this. People like to give “pro tips” for things like recipes, but I guess the tips I’m about to give are whatever the opposite of a pro tip would be, lol. I made some mistakes that were the undoing of this dish, so I’m writing this hoping I can save someone else from making similar mistakes.

    First, before you do anything, I’d say measure out your coconut aminos, fish sauce, monkfruit extract (or whatever sweetener you use), lime juice, and peanut butter, throw it all together into one bowl, mix it up, and have it ready to go when the time comes to add these items. The reason for this is that the step before this is the addition of the eggs to the skillet, and you don’t want to be locating and measuring out these ingredients while the eggs are getting more and more cooked–even if you (like me) already had them on the countertop, in their bottles/jars. Hurrying through this finding/measuring/adding step caused me to miss one ingredient and add another one twice. Yuck.

    Also, if you’re using frozen shrimp, do make sure you pat them dry after you defrost them. That way, whatever liquid that comes out of them while they’re cooking can be left in the skillet to add more volume to the sauce. I defrosted my frozen shrimp just before cooking them, and they still had a little loose ice on them. I did not pat them down. This made for a lot of liquid in the skillet after they were cooked, which I didn’t know what to do with. I ended up throwing it out, which was definitely the wrong choice. You need some liquid in there as it will be basis for the “sauce” in the end.

    I’m going to give the recipe five stars, even though I never came up with a properly done dish–I don’t want to penalize the maker of this dish because of my mistakes, but also wanted to give this input in case it helps someone else down the line.

    I’ll be trying this one again 😐

    • That is excellent feedback on the sauce, Mark. We have revised the recipe above based on your comments.

  6. 5 étoiles
    Délice ! J'ai envie de pad thaï depuis longtemps et cela a fait mouche. J'ai utilisé du citron au lieu du citron vert (parce que c'est ce que j'avais) et 2 paquets de stevia/fruit du moine au lieu des gouttes liquides. Je vais le refaire. Merci!

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