This low carb Pad Thai can be served as a side dish or as a vegetarian light lunch for two! Gluten free and keto friendly recipe.
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If you're looking for a vegetarian meal, try this Pad Thai! It's super filling and loaded with yummy veggies! The key to the recipe is zucchini noodles – or “zoodles“, if you prefer! When I can, I like to buy them ready-prepared.
But this isn't the cheapest option! If you want to make them yourself you'll need a couple of medium zucchini and use a Spiralizer, julienne peeler, or a Microplane Spiral Cutter. Just be sure to avoid the seeds as much as possible.
How to Make a Low Carb Pad Thai
Sauté the zucchini noodles in a large skillet or wok with a little olive oil for a few minutes, stirring frequently. Transfer them to a sieve or strainer over the sink and let the water drain out. Squeeze the zucchini a little to get as much out as possible – otherwise the final dish will be watery.
Add more oil to the pan, and add some finely sliced red bell pepper. Continue to cook until the bell pepper has softened.
Meanwhile make the sauce by mixing together garlic paste, ginger paste, fish sauce, rice vinegar, soy sauce (or tamari), and sugar free sweetening syrup (you could use homemade simple syrup or Da Vinci syrup – both are zero carb).
Return the zoodles to the pan and add the sauce.
Add a drained can of bean sprouts and mix well. Finally, add a beaten egg to the pan and sauté until it has set, stirring frequently. Taste for seasoning and add salt if required.
Serve garnished with fresh cilantro, sliced green onion, lime wedges, and chopped roasted peanuts (although I'm not a peanut person, so they aren't in my version!).
Low Carb Pad Thai
This low carb Pad Thai is made with zucchini noodles! Gluten free, vegetarian, dairy free, and keto friendly recipe.
Ingredients
- 2 medium zucchini (approx 10oz), spiral cut into zoodles
- olive oil
- ½ red bell pepper, finely sliced
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tbs fish sauce
- 1 tbs rice vinegar
- 2 tsp soy sauce or tamari
- 1 tbs low carb simple syrup, or Da Vinci sugar free syrup
- 14 oz can of bean sprouts, drained
- 1 egg, beaten
- salt
- fresh cilantro, green onion, lime wedges, and chopped roasted peanuts , optional - for garnish
Instructions
- Sauté the zoodles in a large skillet or wok with a little olive oil for a few minutes, stirring frequently. Transfer them to a sieve or strainer and let the water drain out. Squeeze the zucchini a little to get as much out as possible - otherwise the final dish will be watery.
- Add more oil to the pan, and add the bell pepper. Continue to cook until the bell pepper has softened.
- Meanwhile make the sauce by mixing together garlic paste, ginger paste, fish sauce, rice vinegar, soy sauce (or tamari), and sugar free syrup.
- Return the zoodles to the pan and add the sauce and bean sprouts and mix well.
- Finally, add the beaten egg to the pan and sauté until it has set, stirring frequently. Taste for seasoning and add salt if required.
- Serve garnished with fresh cilantro, sliced green onion, lime wedges, and chopped roasted peanuts, if desired.
Notes
6g net carbs per serving (half the recipe)
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Nutrition Information
Yield 2 Serving Size Half the recipeAmount Per Serving Calories 226Total Fat 18gSaturated Fat 3gCholesterol 93mgSodium 1142mgCarbohydrates 10gNet Carbohydrates 6gFiber 4gSugar 5gProtein 8g