The star of this popular Thai street food is shrimp, but the accompanying aromatics, low-carb veggies, and deliciously fragrant sauce take it to the next level. Swapping shirataki noodles for the usual carb-heavy noodles makes for a superb keto supper or side. For a variation, you can swap the noodles for zoodles or shredded cabbage. Just be sure to recalculate the macros if you make any changes.
Ingredients List
- 14 oz fettuccine-style shirataki konjac noodles (like Miracle Noodle brand)
- 1 lb large shrimp, peeled, deveined, rinsed, and drained
- ~ sea salt and freshly ground pepper
- 4 drops liquid monkfruit extract (optional)
- 1½ Tbsp fish sauce
- 2 Tbsp coconut aminos
- ~ juice of 1 lime
- 2 tsp sugar-free peanut butter
- 1 Tbsp toasted sesame oil
- 2 Tbsp coconut oil
- 2 garlic cloves, minced
- 1/4 cup sliced red pepper
- 3 large eggs, lightly beaten
- 1 oz mung sprouts
- 2 Tbsp torn fresh cilantro leaves
- 2 green onions, sliced thin
- 1/4 cup salted, roasted peanuts, chopped
- 1 lime, quartered, optional
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.
- Pat dry the shrimp with a clean paper towel. Season generously with salt and a little pepper.
- In a bowl, combine the coconut aminos, fish sauce, monkfruit extract, lime juice, and peanut butter.
- In a large skillet over medium-high heat, heat the sesame oil and half of the coconut oil. Add the shrimp and cook until pink and opaque, 1 to 2 minutes per side. Remove to a plate.
- Add the remaining coconut oil to the skillet over medium heat. Add the garlic, sauté for 1 minute, then add the red pepper and cook, stirring occasionally, for 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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Credits
RecipeEric Lundy
PhotographyErin Ng
I’ve made lots of Keto shrimp recipes including lots of Pad Thai. This one is by far the best. I was blown away at how “realistic” it tasted. Not just a great Keto version, but a great Pad Thai on it’s own. My boyfriend and I are big Pad Thai fans and he, who does not always do keto or low carb, also loved it!
Thanks for sharing! We sure like it too.
I’ve made this twice now. It is dramatically better with about 3-4 times the amount of peanut butter called for. The second time I added more of all the flavorful ingredients. About a cup of peppers, six scallions, more garlic, etc. I also sautéed up thinly, cross-grain sliced chicken breast. You have to cook the chicken separately if it is the Smart Chicken brand because it contains so much water that all the color boils out of the peppers and takes forever to cook off. Who wants to buy meat injected with water when paying by the pound anyway? I added the shrimp last. Shrimp only take 5-15 minutes to cook. After that they can get rubbery. All of us agreed that the second, more veggies version was better and that the spaghetti sized noodles were better than the fettuccine ones.
Thanks, Alita. We love when our followers adapt a recipe to their liking.
I did not know that SMART Chicken was injected with water! For product that that we’re being charged by the pound for, that is totally crooked!
I won’t be buying that brand again! Thank you Alita.
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 🙂
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!
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.
This was easy and really tasty…I suggest cooking the shrimp separately then adding.
And pretty on the plate, right?
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.
Delish! Been craving pad thai for a long while and this hit the spot. I used lemon instead of lime (because that’s what I had) and 2 packets of stevia/monkfruit instead of the liquid drops. I will be making this again. Thank you!