Keto Pad Thai

A good keto cookbook is worth its weight in gold. Have been keto for the past year, I have definitely learned a lot along the way. One of the most important things I’ve learned is that it’s always a good idea to keep your eyes open to new and exciting recipes. Just like a traditional diet, eating and cooking can become monotonous and routine.

THE RECIPE

INGREDIENTS

Sauce:

1/4 cup (60 ml) fish sauce
1 tablespoon (15 ml) coconut aminos
1 tablespoon (15 g/0.5 oz) Sriracha
2 cloves garlic, crushed
4 tablespoons (64 g /2.3 oz) almond butter or coconut butter
Optional: 1 to 2 tablespoons erythritol or 5 to 7 drops stevia extract

Stir -fry:

2 packs (400 g/14.1 oz) shirataki noodles
4 large eggs
1/4 cup plus 1 tablespoon (70 g/2.5 oz) ghee, divided
1.1 pounds (500 g) boneless, skinless chicken thighs
2 medium (30 g/1.1 oz) spring onions, sliced
2 cups (100 g/3.5 oz) bean sprouts
Sea salt and black pepper
1/4 cup (15 g/0.5 oz) flaked almonds or coconut, toasted
2 cups (140 g/4.9 oz) shredded red cabbage
2 tablespoons (30 ml) fresh lime juice
Small bunch cilantro, chopped

INSTRUCTIONS

Prepare the sauce: Combine all the ingredients for the sauce in a bowl, including the erythritol, if using. Set aside.
Prepare the shirataki noodles: Wash the shirataki noodles thoroughly and boil them for 2 to 3 minutes. Drain well. Place the noodles in a hot dry pan. Fry over medium-high heat for about 10 minutes. Using tongs, toss the noodles as they cook. Set aside.
Prepare the omelets: Heat a pan greased with 1/2 tablespoon of ghee. Beat 2 eggs, pour into the hot pan, and swirl to coat the surface in order to make a very thin omelet. Cook over a medium-high heat for a couple of minutes or until firm on top. Flip over with a spatula and cook for 30 seconds more. When done, transfer to a plate. Grease the pan with the remaining ghee and repeat with the remaining 2 eggs. Set aside to cool down, then roll up the omelets and cut into thin strips.
Cut the chicken thighs into 1-inch (2.5-cm) pieces. Heat a large pan greased with the remaining 1/4 cup (55 g/1.9 oz) ghee and cook over a medium-high heat until pale and cooked through, about 5 to 7 minutes, stirring occasionally. Add the spring onions. Cook over a medium-high heat for 1 to 2 minutes. Then add the omelet strips and bean sprouts and cook for 1 minute more while stirring. Add the prepared sauce and shirataki noodles, cook briefly until heated through, and remove from the heat. Season with salt and pepper to taste.
To toast the almond flakes, place them on a dry hot pan and cook over a medium-high heat until fragrant for 1 to 2 minutes. Keep stirring to prevent burning. Serve the pad thai with cabbage, lime juice, cilantro, and toasted almonds.

This recipe and image adapted from: helloglow.co