Welcome to a Thai Classic Reimagined for Keto
Embark on a culinary journey to the vibrant streets of Thailand with our Keto Shrimp Pad Thai. This dish is a symphony of flavors and textures, perfectly aligned with the principles of a ketogenic lifestyle. By swapping out traditional noodles for spiralized zucchini, we’ve transformed the beloved Pad Thai into a dish that’s not only low-carb but also packed with nutrients. It’s a recipe that promises to satisfy your cravings and keep you on track with your keto goals.
Whether you’re a seasoned keto enthusiast or just starting out, this Shrimp Pad Thai is a testament to the versatility and deliciousness that keto-friendly meals can offer. With succulent shrimp, a tangy sauce, and a crunch of fresh vegetables, it’s a meal that’s as nourishing as it is delightful. Let’s dive into the flavors of Thailand without the guilt!
The Story Behind This Keto-Friendly Delight
My love for Thai cuisine led me to create this Keto Shrimp Pad Thai, a dish that embodies the essence of authentic Thai flavors while adhering to a ketogenic diet. The inspiration came from the classic Pad Thai, which is traditionally made with rice noodles—a no-go for keto followers. By substituting these with spiralized zucchini, we maintain the texture and bulk of noodles while significantly cutting down on carbs.
The shrimp in this dish are not only a delicious source of protein but also provide omega-3 fatty acids, which are essential for a healthy keto diet. The use of avocado oil adds a dose of healthy fats, and the Swerve sweetener offers a sugar-free way to balance the tanginess of the sauce without spiking your blood sugar levels.
The combination of crunchy bean sprouts and julienned carrots delivers fiber and vital nutrients, while the sesame oil and fish sauce bring in an umami depth that’s hard to resist. This dish is a celebration of fresh, wholesome ingredients that come together to create a keto-friendly meal that’s as satisfying as it is healthy.
Mastering the Keto Shrimp Pad Thai
Creating the perfect Keto Shrimp Pad Thai is all about balance and timing. Begin by whisking together the sauce ingredients, ensuring that the Swerve is fully dissolved for an even flavor distribution. When sautéing the garlic, be attentive to not let it brown too much, as it can become bitter and overpower the delicate flavors of the shrimp.
When cooking the shrimp, aim for a light sear to lock in juices, and don’t overcrowd the skillet to avoid steaming them instead. The vegetables should be stir-fried until just tender, preserving their crunch and nutritional value. As you toss the sauce with the vegetables, do so with a light hand to avoid breaking the delicate zoodles.
Finally, reintroduce the shrimp to the skillet at the end to soak up the flavors of the sauce. This is also the perfect time to adjust the seasoning, adding a pinch of salt if needed. Remember, the key to an exceptional Keto Shrimp Pad Thai is in the final toss—ensure everything is coated evenly for a harmonious blend of taste and texture.
Delicious Variations to Keep It Fresh
Chicken Pad Thai
For those who prefer poultry, replace shrimp with diced chicken breast. Cook the chicken thoroughly before adding it to the vegetables. This variation offers a different protein while still keeping the dish keto-friendly and equally delicious.
Beef Pad Thai
Thinly sliced beef is an excellent alternative for a heartier version of this dish. Quick-sear the beef strips and set them aside as you would with shrimp, then combine them with the zoodles and sauce for a rich and satisfying meal.
Tofu Pad Thai
For a vegetarian twist, firm tofu can stand in for shrimp. Press the tofu to remove excess moisture, then cube and brown it in the skillet. Tofu is a great low-carb protein source that absorbs the flavors of the sauce beautifully.
Substitutions to Suit Every Keto Kitchen
If you don’t have avocado oil on hand, feel free to use extra virgin olive oil as a healthy fat alternative. It’s keto-friendly and will add a mild, fruity flavor to the dish.
In place of fish sauce, you can use soy sauce or tamari, but be mindful of the carb content and opt for a low-sodium version to control the saltiness of the dish.
For those who don’t consume peanuts, consider garnishing with chopped almonds or sunflower seeds for a similar crunch without the allergens.
Frequently Asked Questions
Can I make this dish ahead of time? Yes, you can prepare the components ahead of time, but for the best texture, combine and reheat them just before serving.
How can I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the shrimp.
Is this dish spicy? The heat level can be adjusted to your preference. Start with a small amount of chili paste and increase as desired.
Can I use a different sweetener? Yes, any keto-friendly sweetener that measures like sugar can be used in place of Swerve.
What if I don’t have a spiralizer? A vegetable peeler or a julienne peeler can be used to create zucchini strips that work as a substitute for noodles.
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Keto Shrimp Pad Thai
Equipment
- Large skillet or wok
- Spiralizer
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cutting board
- Chef’s knife
Ingredients
- 1 pound large shrimp, peeled and deveined
- 4 cups spiralized zucchini (zoodles)
- 1 cup bean sprouts
- 1 medium carrot, julienned about 1 cup/90g
- 3 green onions, sliced about 1/3 cup/35g
- 2 cloves garlic, minced
- 1 tablespoon avocado oil
- ¼ cup chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon Swerve or erythritol
- 1 teaspoon sesame oil
- ½ teaspoon chili paste or to taste
- ¼ cup crushed peanuts optional for garnish
- 1 lime, cut into wedges for serving
- Fresh cilantro, chopped for garnish optional
- Salt, to taste
Instructions
- Begin by preparing the sauce. In a small bowl, whisk together chicken broth, fish sauce, rice vinegar, Swerve, sesame oil, and chili paste. Set aside.
- Heat avocado oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Add the shrimp to the skillet and cook until they turn pink and are cooked through, approximately 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the spiralized zucchini, julienned carrot, and sliced green onions. Stir-fry for about 2-3 minutes until the vegetables start to soften but are still crisp.
- Pour the prepared sauce over the vegetables and add the bean sprouts. Toss everything together and cook for an additional 2 minutes.
- Return the shrimp to the skillet and toss with the vegetables and sauce. Cook for another 1-2 minutes to reheat the shrimp and allow the flavors to meld together.
- Taste and adjust seasoning with salt if necessary.
- Serve hot, garnished with crushed peanuts, fresh cilantro, and lime wedges on the side.
