Low Carb Classic Pad Thai Noodles

Craving the vibrant flavors of Pad Thai but looking for a guilt-free, low-carb twist? Our Low Carb Classic Pad Thai Noodles recipe swaps out traditional noodles for shirataki noodles, creating a lighter yet satisfying dish that doesn’t skimp on authenticity. Packed with tender chicken breast, succulent shrimp, spiralized zucchini, and fresh, crunchy bean sprouts, this stir-fry masterpiece is elevated by a tangy homemade sauce made with fish sauce, soy sauce, and a hint of sweet erythritol. Topped with roasted peanuts, chopped cilantro, and a squeeze of lime, this healthier take on a Thai favorite is ready in just 40 minutes and perfect for a weeknight dinner. Gluten-free and keto-friendly, it’s a delightful fusion of bold flavors and nutritious ingredients that’ll leave you coming back for more.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

In a small bowl, mix together fish sauce, soy sauce, erythritol sweetener, Sriracha sauce, and rice vinegar. Set this sauce aside.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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

Serving size	(1832.3g)

Amount per serving	% Daily Value*
Calories	1614.0

Total Fat 76.7g	0%
Saturated Fat 33.3g	0%
Polyunsaturated Fat 4.4g
Cholesterol 1084.6mg	0%
Sodium 6938.8mg	0%
Total Carbohydrate 75.9g	0%
Dietary Fiber 23.2g	0%
Total Sugars 24.9g
Protein 180.3g	0%

Vitamin D 504.2IU	0%
Calcium 447.6mg	0%
Iron 14.1mg	0%
Potassium 3396.4mg	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: 40.2%

Protein: 42.1%

Carbs: 17.7%