One of the major potential stumbling blocks of sticking with the ketogenic diet is cutting ties with carb-heavy meals—and that includes takeout go-tos, like pad Thai. Fortunately, you don’t have to give up the goods all together—it just takes some smart ingredient substitutions.
Enter this keto-friendly pad Thai recipe from The Beginner’s KetoDiet Cookbook, out now, by Martina Slajerovo, which trades traditional rice noodles for low-carb shirataki noodles, which can be found online or at Asian food markets if it’s not stocked at your local grocery store.
“They get infused with sauces and spices just like regular rice noodles but have almost zero calories and zero carbs,” says Slajerovo. In addition to swapping the noodles, there are few other substitutions that keep this dish keto-friendly. “To boost the meal with healthy fats, I used ghee instead of vegetable oil and chicken thighs instead of lean chicken breast,” explains Slajerova. “I also added homemade nut butter, flaked almonds, and eggs. If you can’t eat nuts, just replace the almond butter with coconut butter.”
This recipe comes together in 30 minutes but it helps to do some prep work. Slajerova recommends preparing the noodles in advance (they can be stored in an airtight container in the fridge for up to two weeks), making the dressing (it will keep in the fridge for up to a week), and cooking the egg crepes (they can be stored in an airtight container in the fridge for three days).
Prep Time20 minutes
Cook Time10 minutes
For the sauce
- 1/4 cup fish sauce
- 1 Tbsp coconut aminos
- 1 Tbsp Sriracha
- 2 cloves garlic crushed
- 4 Tbsp almond butter or coconut butter
For the stir-fry
- 2 packs shirataki noodles
- 4 large eggs
- 1/4 cup plus 1 Tbsp ghee divided
- 1.1 lbs boneless, skinless chicken thighs
- 2 medium spring onions, sliced
- 2 cups bean sprouts
- 1/4 cup flaked almonds or coconut, toasted
- 2 cups shredded red cabbage
- 2 Tbsp fresh lime juice
- Small bunch cilantro chopped
- Celtic sea salt
- freshly ground black pepper
Prepare the noodles: Rinse thoroughly with water and boil for two to three minutes. Drain well. Place in a hot dry pan and fry over medium-high heat, about ten minutes. Use tongs to toss the noodles as they cook.
Make the sauce: In a bowl, combine all ingredients. Set aside.
Toast the almond flakes: In a dry pan over medium-high heat, toast the almond flakes, stirring frequently, until fragrant, about one to two minutes.
Make the egg crepes: In a bowl, beat the eggs. Heat a half tablespoon of ghee in a wok or large skillet over medium-high heat. Add half the eggs and cook for a few minutes, until firm on top. Flip with a spatula and cook 30 seconds more. Transfer to a plate.
Add remaining half tablespoon of ghee to skillet, and repeat with the remaining two eggs. Set aside to cool down. Then, roll up omelets and slice into thin strips.
Cut the chicken thighs into one-inch pieces. Heat remaining one-fourth cup ghee in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until pale and cooked through, about five to seven minutes.
Add the onions and cook for one to two minutes. Add the omelet strips and bean sprouts. Cook for one minute more while stirring.
Add the sauce and noodles. Cook until heated through, about one minute. Remove from heat. Season with salt and pepper to taste.
Place noodles in bowls and garnish with cabbage, lime juice, cilantro, and toasted almonds.
Excerpted from The Beginner’s Ketodiet Cookbook, published by Fair Winds Press, an imprint of the Quarto Group. If you're committed to keto, check out this dinner recipe that makes good use or your leftovers and this ketogenic cobb salad.
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