Mmmmmmm … pad Thai. Oh, how I love thee. Buuuuuuuuuuut, my waistline is saying no to all the carbs. So, a compromise. This isn’t authentic by any means, but it’s delicious. And low carb. Check and check.
Pad Thai comes together in a flash – be forewarned before you start adding things to the pan: prep your veggies, get your liquids ready in a dish, and crack your eggs.
Gluten-free, paleo, keto
Keto Pad Thai
1/2 small head cabbage
1/4 cup frozen peas (optional if you don’t have the carb budget)
shrimp (I used 6 ounces pre-cooked canned shrimp)
2 tsp. tamarind paste (check your labels!)
1 tsp. shrimp paste (optional, check your labels!)
2 Tbsp. + sesame oil
1 Tbsp. fish sauce (check your labels!)
1 Tbsp. rice vinegar (again with the labels)
Juice of 1 lime
1 Tbsp. sambal olek (labels!)
1/2 inch ginger
2 cloves garlic
1 small shallot
1 green onion
1-2 Tbsp. fresh basil (optional)
First, prep all your stages.
Stage 1: peel and mince the ginger, garlic and shallot.
Stage 2: in a small dish, combine the tamarind paste, lime juice, rice vinegar, fish sauce, shrimp paste, and sambal olek.
Stage 3: add to a large bowl the cabbage shredded into ribbons, peas if you’re using, and shrimp.
Stage 4: crack your eggs into a small bowl.
Stage 5: chop the green onion and basil if you’re using.
After your stages are prepped, add 2 Tbsp. sesame oil to your largest pan over high heat.
Add stage 1. Stir frequently and cook until softened.
Add stage 2. Stir to make sure the shrimp paste is broken up.
Add stage 3. Toss to combine and let cook, stirring frequently, until the cabbage is softened and the mixture kind of dries out. Hollow out a well in the center of the mixture, pushing the cabbage and stuff to the sides.
Add stage 4. Let the eggs cook halfway through. Stir to break the yolks and make large curds. Cook until eggs are firm.
Top with stage 5 and serve.
If you’re keto, also top with a teaspoon or so of additional sesame oil to increase the fat ratio.
Serves 1-2 for dinner — 1 if you’re alone in the house and like to eat; 2 if you’re not