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Home/ Gluten Free/Keto Pad Thai + The Trick to Making Shirataki Noodles Appetizing

Keto Pad Thai + The Trick to Making Shirataki Noodles Appetizing

Editor

Monday, June 25, 2018

Cold, slippery noodles are always a summertime favorite, and luckily there are low-carb pasta options out there. If you're bored with zucchini noodles, you can try out shirataki, made from the konjac yam, in this low-carb pad thai recipe.

Ingredients:

Sauce:

1/4 cup (60 ml) fish sauce
1 tablespoon (15 ml) coconut aminos
1 tablespoon (15 g/0.5 oz) Sriracha
2 cloves garlic, crushed
4 tablespoons (64 g /2.3 oz) almond butter or coconut butter
Optional: 1 to 2 tablespoons erythritol or 5 to 7 drops stevia extract

Stir -fry:

2 packs (400 g/14.1 oz) shirataki noodles
4 large eggs
1/4 cup plus 1 tablespoon (70 g/2.5 oz) ghee, divided
1.1 pounds (500 g) boneless, skinless chicken thighs
2 medium (30 g/1.1 oz) spring onions, sliced
2 cups (100 g/3.5 oz) bean sprouts
Sea salt and black pepper
1/4 cup (15 g/0.5 oz) flaked almonds or coconut, toasted
2 cups (140 g/4.9 oz) shredded red cabbage
2 tablespoons (30 ml) fresh lime juice
Small bunch cilantro, chopped

Instructions:

Prepare the sauce: Combine all the ingredients for the sauce in a bowl, including the erythritol, if using. Set aside.
Prepare the shirataki noodles: Wash the shirataki noodles thoroughly and boil them for 2 to 3 minutes. Drain well. Place the noodles in a hot dry pan. Fry over medium-high heat for about 10 minutes. Using tongs, toss the noodles as they cook. Set aside.
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