I had never eaten Pad Thai before I started working with my business partner Jed Lau! But now it’s one of my favourite foods. It’s easy to adapt the recipe to make Keto Pad Thai.
Traditional Pad Thai is made with rice noodles and is high in carbs. I have used Jed’s basic recipe and substituted Konjac Noodles which have virtually no carbs. My noodle-loving daughter liked this recipe just as well as the original.
I usually add some sort of protein to this such as chicken or maybe an omelet cut into strips. Or I might just serve the Pad Thai as a side dish to Lemongrass Chicken and a salad.
Keto Pad Thai
Servings: 8
Calories: 98kcal
Ingredients
- 1 clove Garlic minced
- 1 tbsp Olive oil
- 3 cup Coleslaw mix
- 3 cup Bean sprouts
- 400 gm Konjac 1 package of konjac pasta- spaghetti and linguine noodles
- 1/4 cup Lemon juice
- 1/4 cup Hoisin sauce gluten free
- 1 tsp Bouillon Granules stock powder, Chicken Style
- 1 tbsp Sesame oil optional
- 2 tbsp Peanuts roasted (optional)
- 2 tbsp Cilantro chopped- optional
Instructions
- Heat olive oil in pan and sautee garlic for 1 minute.
- Add coleslaw and bean sprouts. Cook for 2 minutes.
- Add noodles, lemon juice, hoisin and bouillon. Mix well and heat through.
- Optional: top with sesame oil, peanuts and chopped cilantro.
Notes
Net Carbs per Serving: 7grams
You might also like: Lemongrass Chicken Soup