Keto Pad Thai with Zucchini Noodles

May 27, 2018

Do you want to get a bit more creative with your keto cooking?

Then this low-carb pad-thai recipe is just for you!

Normally, pad thai is served with peanut sauce.

It turns out, however, that peanuts are not a good keto food.

Peanuts are not nuts, they are actually legumes. And like other legumes, peanuts have a lot of carbs.

In fact, just one cup of peanuts has 24 grams of carbs! This is 4 grams more than the daily 20 gram limit normally required for effective weight loss on a keto diet.

Peanuts are also known to often be contaminated with a mold toxin called aflatoxin.

Therefore this recipe uses almond butter in lieu of peanuts. Not only does this make the recipe keto-friendly, but it actually taste better than normal peanut-based pad thai!

Additionally, this recipe uses spiralized zucchini noodles in order avoid the carbs and inflammation associated with consumption of wheat pasta noodles.

So get out your spiralizer and have fun making this creative keto dish!

Ingredients

Paleo Pad Thai:
4 organic/pasture-raised eggs
3 tablespoons avocado oil
1 lb organic/pasture-raised chicken thighs, sliced into strips
Sea salt, to taste
Organic black pepper, to taste
2 organic garlic cloves, minced
1 cup green onions, diced
2 tablespoons organic coconut flour
3 tablespoons organic cilantro, chopped
3 organic zucchinis, spiralized

Sauce:
3 tablespoons organic lime juice, freshly squeezed
1/2 cup organic almond butter
1 can organic coconut cream
1 tablespoon organic coconut aminos
1 1/2 tablespoons organic chili sauce (optional for spice)
1 tablespoons keto friendly sweetener

Instructions

Scramble the eggs and set aside.
In a medium sized bowl, use a whisk to thoroughly combine all ingredients for the sauce and set aside.
Heat 2 tablespoons avocado oil in a skillet over medium heat.
Add chicken strips to the skillet and cook thoroughly.
Once cooked, remove chicken form the skillet and set aside on a plate.
Turn heat on skillet down to low and add in zucchini noodles with salt and pepper to taste.
Cook until the zucchini begins to soften, about 3-5 minutes.
Remove noodles from the skillet and into a large bowl.
On low heat, add 1 tablespoon of oil to the skillet.
Combine garlic and green onions in to the skillet.
Cook, stirring constantly, until fragrant. About 2-3 minutes.
Add the pre-mixed sauce to the skillet.
Add the coconut flour, and whisk until well combined and the sauce begins to thicken.
Once sauce has thickened, add the noodles, chicken, and scrambled eggs to the sauce.
Thoroughly combine all ingredients.
Serve in large bowls and garnish with chopped cilantro, fresh squeezed lime, and bean sprouts.
Enjoy!