Low Carb Classic Pad Thai Noodles
Indulge in a guilt-free twist on a beloved Thai classic with this Low Carb Classic Pad Thai Noodles recipe, ready in just 40 minutes! Featuring shirataki noodles and spiralized zucchini as low-carb substitutes, this dish is packed with vibrant veggies, juicy chicken, and succulent shrimp, all tossed in a tangy, slightly sweet, and umami-rich sauce made from fish sauce, tamari, and a hint of erythritol. A quick scramble of eggs adds authenticity, while fresh toppings like roasted peanuts, green onions, and cilantro bring layers of texture and flavor. Perfect for keto or low-carb diets, this wholesome meal is sure to satisfy your cravings without compromising on taste. Don't forget to squeeze fresh lime juice over the top for the ultimate flavor boost!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Shirataki noodles
- 300 grams Chicken breast, thinly sliced
- 200 grams Medium shrimp, peeled and deveined
- 2 large Egg
- 2 tablespoons Coconut oil
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, thinly sliced
- 1 medium Zucchini, spiralized
- 100 grams Bean sprouts
- 3 stalks Green onions, chopped
- 1/4 cup Roasted peanuts, chopped
- 1/4 cup Fresh cilantro, chopped
- 1 whole Lime, cut into wedges
- 3 tablespoons Fish sauce
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 1 tablespoon Erythritol sweetener
- 1 tablespoon Sriracha sauce
- 1 tablespoon Rice vinegar
Instructions
Prepare the shirataki noodles according to the package instructions, usually involving draining and rinsing well under cold water to remove any odor. Set aside to drain thoroughly.
In a small bowl, mix together fish sauce, soy sauce, erythritol sweetener, Sriracha sauce, and rice vinegar. Set this sauce aside.
Heat 1 tablespoon of coconut oil in a large non-stick frying pan over medium-high heat. Add the sliced chicken breast and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
In the same pan, add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove from the pan and set aside with the chicken.
Add the remaining tablespoon of coconut oil to the same pan and sauté the minced garlic for 30 seconds until fragrant. Add the sliced red bell pepper and spiralized zucchini, cooking for about 3 minutes until just tender.
Move the vegetables to one side of the pan and crack the eggs on the other side. Scramble them lightly with a spatula until just set.
Add the prepared shirataki noodles, cooked chicken, shrimp, and bean sprouts to the pan. Pour the reserved sauce over the mixture and toss everything together to combine well, cooking for another 2-3 minutes.
Transfer the Pad Thai to serving plates and sprinkle with chopped green onions, roasted peanuts, and fresh cilantro. Serve with lime wedges on the side for squeezing over the top just before eating.
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 1085 mg | 362% | |
| Sodium | 6939 mg | 302% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 24.9 g | ||
| Protein | 180.3 g | 361% | |
| Vitamin D | 12.6 mcg | 63% | |
| Calcium | 448 mg | 34% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3396 mg | 72% | |
*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.
