Low Carb Tofu Pad Thai

Delight your taste buds with this flavorful Low Carb Tofu Pad Thai, a guilt-free twist on the beloved Thai classic. This recipe swaps out traditional rice noodles for spiralized zucchini, creating a vibrant, veggie-packed base that's perfect for keto and low-carb lifestyles. Crisp-on-the-outside tofu cubes are paired with a creamy, tangy peanut-lime sauce made with coconut aminos and your choice of sweetener, offering all the comforting flavors of Pad Thai in a healthier package. Topped with fresh herbs, crunchy peanuts (or almond slivers for a lower carb option), and a hint of spice, this dish is a versatile masterpiece: vegan-friendly if you opt for flax eggs and fish sauce-free, yet satisfying for any palate. Ready in just 35 minutes, this quick and easy meal will keep your cravings at bay while delivering a nutritious punch!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 14 oz Firm tofu
• 3 units Zucchini (large, spiralized)
• 3 tbsp Coconut aminos
• 1 tbsp Fish sauce (optional, omit for vegan)
• 2 tbsp Peanut butter (unsweetened, creamy)
• 2 tbsp Lime juice (freshly squeezed)
• 1 tsp Erythritol or monk fruit sweetener
• 1 tbsp Sesame oil
• 3 cloves Garlic (minced)
• 2 units Eggs (or flax eggs for vegan option)
• 1 unit Red bell pepper (julienned)
• 3 units Green onions (sliced)
• 2 tbsp Cilantro (chopped)
• 2 tbsp Crushed peanuts (or almond slivers for lower carbs)
• 0.5 tsp Red chili flakes (optional, for heat)
• 2 tbsp Avocado or neutral oil (for frying)

Directions

Step 1

Press the tofu to remove excess water. Wrap it in a clean kitchen towel, place a heavy object on top, and let it sit for 15 minutes. Once pressed, cut the tofu into bite-sized cubes.

Step 2

In a small bowl, whisk together the coconut aminos, fish sauce (if using), peanut butter, lime juice, and sweetener. Set the sauce aside.

Step 3

Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown. Remove the tofu and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of avocado oil and sesame oil. Sauté the garlic and red bell pepper for 2-3 minutes until softened.

Step 5

If using eggs, push the veggies to one side of the skillet and crack the eggs into the empty space. Scramble them until cooked, then mix them with the vegetables. For a vegan option, skip this step or add prepared flax eggs at the end.

Step 6

Add the spiralized zucchini noodles to the skillet. Toss well to combine and cook for 2-3 minutes until tender but not mushy.

Step 7

Return the tofu to the skillet and pour in the prepared sauce. Toss everything together to coat evenly and cook for 1-2 minutes, allowing the flavors to meld.

Step 8

Remove from heat and garnish with green onions, cilantro, crushed peanuts (or almond slivers), and a pinch of red chili flakes if desired.

Step 9

Serve immediately and enjoy your low-carb tofu Pad Thai!

Nutrition Facts

Serving size	(1389.5g)

Amount per serving	% Daily Value*
Calories	1312.1

Total Fat 95.2g	0%
Saturated Fat 14.9g	0%
Polyunsaturated Fat 5.8g
Cholesterol 372mg	0%
Sodium 2615.2mg	0%
Total Carbohydrate 63.8g	0%
Dietary Fiber 16.5g	0%
Total Sugars 36.5g
Protein 75.7g	0%

Vitamin D 82IU	0%
Calcium 815.4mg	0%
Iron 11.6mg	0%
Potassium 2800.1mg	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: 60.6%

Protein: 21.4%

Carbs: 18.0%