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Keto Shrimp Pad Thai

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.
Serves 4

Ingredients List

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Instructions

  • Prepare the noodles: fill a medium saucepan halfway with water and bring it to a boil. Drain the noodles in a colander, rinse under cold running water for 1 minute, then boil the noodles for 2 minutes. Drain, return the 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 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 coconut aminos, fish sauce, monkfruit extract, lime juice, and peanut butter. 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

1 review

One response to “Keto Shrimp Pad Thai”

  1. 5 stars
    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!

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