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!).
📖 Recipe
Low Carb Pad Thai
Ingredients
Equipment
Step-by-Step 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.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
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