Low Carb Beef Pad Thai
Craving Thai food without derailing your low-carb lifestyle? This Low Carb Beef Pad Thai delivers all the bold, zesty flavors you love in a lighter, guilt-free version. Featuring tender beef strips, crisp julienned vegetables, and a vibrant medley of zucchini noodles, this dish is tossed in a savory, tangy sauce made with soy sauce, fish sauce, lime juice, and a hint of sugar-free sweetness. With just 20 minutes of prep and 15 minutes of cooking, this quick and easy recipe is perfect for busy weeknights. Finished with fresh cilantro, green onions, and crunchy peanuts, it’s a deliciously satisfying meal that’s gluten-free, keto-friendly, and packed with protein. Serve with lime wedges for an extra burst of citrusy freshness!
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Recipe Information
Ingredients
- 400 grams thinly sliced beef strips
- 1 large red bell pepper, julienned
- 1 large carrot, julienned
- 2 medium zucchini, spiralized
- 2 tablespoons coconut oil
- 2 cloves garlic, minced
- 2 large egg
- 3 tablespoons unsweetened soy sauce
- 1.5 tablespoons fish sauce
- 2 tablespoons lime juice
- 0.5 teaspoons sugar-free sweetener
- 0.5 teaspoons crushed red pepper flakes
- 3 tablespoons green onions, sliced
- 3 tablespoons fresh cilantro, chopped
- 3 tablespoons chopped peanuts
- 1 whole lime wedges
Instructions
Heat 1 tablespoon of coconut oil in a large pan over medium-high heat.
Add the beef strips and cook until browned, about 5 minutes. Remove from pan and set aside.
In the same pan, add remaining coconut oil and reduce heat to medium.
Add minced garlic, red bell pepper, and carrot; sauté for 3-4 minutes until vegetables begin to soften.
Push the vegetables to the side of the pan and crack the eggs into the empty space. Scramble the eggs until cooked through, then mix with vegetables.
Return the beef to the pan and add spiralized zucchini noodles. Stir well to combine.
In a small bowl, mix together the soy sauce, fish sauce, lime juice, sugar-free sweetener, and crushed red pepper flakes.
Pour the sauce over the beef and vegetable mixture, tossing to coat everything evenly.
Cook for another 2-3 minutes until the zucchini noodles are warmed through but still firm.
Remove from heat and stir in sliced green onions and chopped cilantro.
Serve hot, garnished with chopped peanuts and lime wedges on the side.
Nutrition Facts
Calories |
1820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.9 g | 178% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 719 mg | 240% | |
| Sodium | 5260 mg | 229% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 23.4 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 260 mg | 20% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3457 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
