As a kid, I was really picky on trying new foods, while Denise and our older sister were more adventurous on expanding their palate. After many attempts on trying to get me to like Thai food, I finally began to love it after being introduced to pad thai. Eventually trying other Thai and foreign cuisines.
Pad Thai is something that I rarely eat because it is high in carbs and sugar. So I tweak the recipe to find something I really could enjoy without the guilt.
Here is a low carb, high protein pad thai recipe that is super, and I mean super, easy to make. This recipe is also paleo, keto, vegetarian friendly that is full of nutritional goodness.
– 1 tsp reduce bragg’s amino sauce
– 1/2 almond butter or cashew butter
– 1/4 cup of chopped onion
– 2 tbsp of almond milk
– 1 tsp of red pepper flakes
– 1 tsp of paprika (optional for extra spice)
– 1 tsp ginger
– 1 tsp of hot sauces (add or subtract depending on spicy)
– optional: 1 tsp stevia for sweetener
Pad Thai Ingredients:
– 14 oz shirataki pasta
– 5 oz of any protein (shrimp, chicken, or tofu)
– 2 eggs
– 1 tsp oil
– 1/2 tsp mince garlic
– 1/2 cup of bean sprouts
– 2 limes
– 3 tbsp chives
– 1 oz crushed nuts
- Add all the sauce ingredients into a blender and blend. Set aside.
- Add the oil and garlic to a frying pan to cook the protein.
- While protein cooking, rinse noodles, cut, and add them to pot of boiling water for 2-3 mins. This helps remove the odor and soften the noodles to reduce the rubbery taste.
- Add the noodles to the same stir fry pan for 10 minutes.
- Push the noodles and protein to a side and cook the eggs on the pan.
- Stir the eggs, noodles and protein together, and transfer to a bowl.
- Pour the sauce into the bowl and mix.
- Add the garnishes to the plate for extra flavor.
There you have it! A macro friendly pad thai dish that won’t break your diet. Enjoy!
Serves 4 people: approx 419 calories: 37g protein, 12g carbs, and 28g fat