Pad Thai Recipe- keto, low carb and gluten free (2024)

In a small pot over medium heat, add sweetener, water, fish sauce, and tamarind paste. Heat and stir until everything is melted and combined.

Bring the sauce to a simmer, then turn off the heat. Set aside while you prep your other ingredients.

Drain and rinse the konjac noodles and set aside.

In a bowl, combinetofu, garlic, shallots, preserved radish, dried shrimp, and chili flakes.

Heat a wok or a large cast iron skillet over high heat and add just enough avocado oil to coat the bottom. Searthe shrimp, (or whatever protein you're using), until done and remove them from the pan.

In the same wok over medium heat, add a little more oil if needed, then addeverything from the tofu bowland sauté for a few minutes until the garlic starts to turn golden and the shallots are wilted.

Turn the heat up to high, then addnoodlesandsauce. Keep tossing until the sauce completely coats the noodles. Once the sauce and noodles are mixed, you can turn off the heat and taste the noodles.Add more chili flakes at this point if you like a little kick!

Push the noodles to one side one side of the pan. Break the eggs into the pan, pierce the yolks, then put noodles on top of eggs and cook for about 30 seconds. Flip and toss to mix eggs into noodles.

Toss thecooked proteinback in, plus any juices. Then add bean sprouts, garlic chives and about half of the peanuts.Turn off the heat and toss until well mixed.

Serve immediately withlimewedgesand extra peanutson top. For a classic presentation you can add bean sprouts and garlic chives as a garnish. Add a squeeze of lime on top and enjoy!