This Homemade Keto Pad Thai Will Satisfy Your Takeout Cravings

Abigail Libers

6 years ago

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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).