Keto-Friendly Pad Thai

Ingredients for Keto-Friendly Pad Thai

For the Sauce:

• 35 g erythritol (3 tablespoon tightly packed)
• 3-4 tablespoons Thai cooking tamarind (adjust to taste)
• 2 tablespoons good fish sauce

For the Pad Thai:

• 2 medium zucchinis (spiralized into noodles)
• 2 tablespoons dried shrimp, medium size, roughly chopped (optional)
• 3 cloves garlic, chopped
• ¼ cup roughly chopped shallots
• 3 oz (85 g) extra firm tofu, cut into small pieces
• 3 tablespoons finely chopped sweet preserved daikon radish (optional)
• Dried chili flakes, to taste (optional)
• 3 tablespoons (45 ml) coconut oil or avocado oil
• 10 medium-sized shrimp, or as many as you like (or substitute other protein)
• 2 eggs
• 2 ½ cups (120 g) bean sprouts, loosely packed
• 7-10 stalks (70 g) garlic chives, cut into 2” pieces
• ¼ cup roasted peanuts, roughly chopped
• 1 lime

Instructions:

1. Make the Sauce: In a small pot, melt erythritol over medium heat, then add fish sauce and tamarind paste. Bring the sauce to a simmer and let it sit until needed.
2. Prepare the Zucchini Noodles: Spiralize zucchinis into noodles and set aside.
3. Cook Protein: Heat a wok or a large nonstick skillet over high heat, and add a little oil to coat the bottom. Sear shrimp or chosen protein until done, and remove from the pan.
4. Sauté Vegetables: In the same wok, add more oil if needed, then sauté garlic, shallots, and any other vegetables for a few minutes until fragrant.
5. Combine Noodles and Sauce: Add zucchini noodles to the wok, followed by the sauce. Toss until the noodles are evenly coated.
6. Add Eggs: Push the zucchini noodles to one side of the pan, and crack the eggs in the empty space. Scramble them slightly, then mix into the noodles.
7. Finish the Dish: Add cooked shrimp, bean sprouts, garlic chives, and half of the peanuts. Toss everything together until well mixed. Serve immediately with lime wedges and remaining peanuts on top.