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Keto Pad Thai is a great low carb Thai food recipe
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Easy Keto Pad Thai

Course Main
Cuisine American
Keyword keto pad thai
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 2
Calories 300kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

  • 2 tablespoons Rice wine vinegar
  • 2 tablespoons Fish sauce
  • 1 tablespoon Lime juice
  • 1 tablespoon Granulated artificial sweetener we used Splenda
  • 2 large Eggs
  • 2 tablespoons Peanut oil
  • 2 teaspoons Chopped garlic
  • 14 ounces Zucchini spiralized or julienned into thin strips
  • 5 ounces Bean sprouts
  • 4 Scallions chopped
  • 2 tablespoons Fresh Cilantro finely chopped
  • 4 teaspoons Chopped peanuts

Instructions

  • In a small saucepan, combine rice vinegar, fish sauce, lime juice, and artificial sweetener and bring to a boil over medium high heat.
  • In a small bowl beat eggs. Pour egg over boiling sauce stirring the whole time. Allow the eggs to cook until just done. Remove from heat and set aside.
  • In skillet over medium high heat saute the peanut oil and garlic for 1 minute. Stir in scallions.
  • Add the zucchini and scallions continuing to cook for 1 minute.
  • Pour the sauce over the zucchini and add the bean sprouts. Saute for 2 minutes then remove from the heat.
  • Garnish with the cilantro and peanuts. Serve immediately.

Nutrition

Serving: 0.5of recipe | Calories: 300kcal | Carbohydrates: 13g | Protein: 13g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 185mg | Sodium: 1470mg | Potassium: 647mg | Fiber: 4g | Sugar: 9g | Vitamin A: 29IU | Vitamin C: 46mg | Calcium: 46mg | Iron: 11mg