This isn’t keto (if you want keto, check this recipe), but it is relatively low in carbs. Like my other recipe, this is just a riff on pad Thai, but it’s glorious.
gluten-free, low-carb, pescatarian
Lower Carb Pad Thai
1 package shirataki noodles
3 Tbsp brown sugar
2 Tbsp tamarind paste or pomegranate molasses
2 Tbsp fish sauce (Red Boat is gf!)
3 Tbsp lime juice
2 Tbsp soy sauce or coconut aminos
4 cloves garlic, minced
2 tsp ground ginger
1 scallion, sliced
1/4 c cilantro, chopped
2 – 3 Tbsp basil, chopped
2 eggs
Shrimp – use your heart and wallet
Red pepper flakes
Big hand peanuts
First, prep your sauce by mixing the sugar, tamarind or pomegranate, fish sauce, lime juice, soy sauce and ground ginger. Set aside.
Next, rinse your noodles and set aside.
Grab your proteins and set aside.
Mince the ginger; set aside.
Chop the scallions, cilantro and basil – set aside.
Add 1 Tbsp sesame oil to a large pan over medium-high heat.
Heat till shimmering, then add the rinsed noodles. Stir fry 1 minute.
Add the eggs. Let sit 1-2 minutes or until mostly cooked; stir into ribbons.
Add the garlic and shrimp and stir-fry until the shrimp is cooked 3/4 of the way through.
Add the sauce. Stir fry until the liquid is boiled off by at least 2/3.
Add the cilantro and basil and stir.
Top with a big hand peanuts and sprinkle with red pepper flakes.
Note: This would be great with bean sprouts
Serves 1 – 2
Gastography 