Low Carb Beef Pad Thai

Satisfy your Thai food cravings with this flavorful and guilt-free **Low Carb Beef Pad Thai**! This healthy twist on the beloved classic swaps traditional noodles for spiralized zucchini, creating a low-carb base that’s packed with nutrients and perfect for keto or paleo diets. Tender beef strips are stir-fried alongside crisp, julienned vegetables and scrambled eggs, all tossed in a tangy, umami-rich sauce made with soy sauce, fish sauce, lime juice, and a touch of sugar-free sweetener. The dish is finished with fresh cilantro, green onions, and a sprinkle of crunchy peanuts for the perfect balance of textures and flavors. Ready in just 35 minutes, this quick and easy recipe is ideal for busy weeknights yet impressive enough for special occasions. Serve with lime wedges for an extra zing and enjoy a restaurant-quality meal made right in your kitchen!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Heat 1 tablespoon of coconut oil in a large pan over medium-high heat.

Step 2

Add the beef strips and cook until browned, about 5 minutes. Remove from pan and set aside.

Step 3

In the same pan, add remaining coconut oil and reduce heat to medium.

Step 4

Add minced garlic, red bell pepper, and carrot; sauté for 3-4 minutes until vegetables begin to soften.

Step 5

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.

Step 6

Return the beef to the pan and add spiralized zucchini noodles. Stir well to combine.

Step 7

In a small bowl, mix together the soy sauce, fish sauce, lime juice, sugar-free sweetener, and crushed red pepper flakes.

Step 8

Pour the sauce over the beef and vegetable mixture, tossing to coat everything evenly.

Step 9

Cook for another 2-3 minutes until the zucchini noodles are warmed through but still firm.

Step 10

Remove from heat and stir in sliced green onions and chopped cilantro.

Step 11

Serve hot, garnished with chopped peanuts and lime wedges on the side.

Nutrition Facts

Serving size	(1348.9g)

Amount per serving	% Daily Value*
Calories	1820.1

Total Fat 138.9g	0%
Saturated Fat 61.5g	0%
Polyunsaturated Fat 4.4g
Cholesterol 719.0mg	0%
Sodium 5259.9mg	0%
Total Carbohydrate 47.3g	0%
Dietary Fiber 12.7g	0%
Total Sugars 23.4g
Protein 112.5g	0%

Vitamin D 107.5IU	0%
Calcium 260.1mg	0%
Iron 16.9mg	0%
Potassium 3456.7mg	0%

*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.

Source of Calories

Fat: 66.2%

Protein: 23.8%

Carbs: 10.0%