Easy Keto Pad Thai
This easy Keto Pad Thai is made with zucchini noodles, fresh herbs, nuts, and a delicious sauce. Now you can enjoy this traditional Asian dish without all of the carbs.
Keto Pad Thai is my spin on the traditional dish minus all the heavy carbs. It’s delicious and so simple to make. The aroma of freshly cooking zucchini, garlic, scallions, cilantro, and seasonings is going to make your mouth water. You’ll forget all about that carb-y take out when you take the first bite of this!
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What You’ll Need
- Rice wine vinegar
- Fish sauce
- Lime juice
- Granulated artificial sweetener – You can use whatever brand you prefer. We used Splenda.
- Peanut oil – If you don’t want to buy a bottle of this you can substitute with olive oil.
- Zucchini – You’ll be spiralizing these. You can use a spiralizer or if your grocery store carries fresh zucchini noodles you can buy them already made.
- Bean sprouts
How To Make It
Make the Sauce – In a small saucepan, combine rice vinegar, fish sauce, lime juice, and the granulated artificial sweetener of your choice. Bring everything to a boil over medium heat.
Cook the Eggs – In a small bowl, beat eggs. Pour egg over the boiling sauce and allow to cook, breaking up with a fork until just done. Remove from heat and set aside.
Saute the Zucchini – In a skillet, sauté peanut oil, and garlic. Add zucchini. Sauté for two minutes on medium heat. Stir in scallions. Add sauce, cilantro, and bean sprouts. Sauté on medium heat for three more minutes. Garnish with a teaspoon of chopped peanuts.
Things You Can Add
Chicken – dice it up, then toss it into the mix. It will add some extra protein and make it even more satisfying.
Shrimp – Shrimp pairs beautifully with the vibrant flavors in the Pad Thai. You can use any size of shrimp you like, but the medium is a great size to start with.
Pork – Cook up the pork ahead of time and mix it into the saucepan to warm it up.
Tofu – this is a great way to add some protein while keeping it a vegetarian dish.
If you’ve never had Pad Thai before, we need to get you acquainted before you make this keto version. Pad Thai is a dish that originates in Thailand. It’s a dish that has been stir-fried and is filled with rice-noodles, palm sugar, eggs, seasonings, spices, peanuts, and fish sauce.
In this low carb version of the dish we use zucchini in place of the rice noodles to allow it to fit in a keto diet. Don’t worry, though there is no shortage of flavor!
We also replace the palm sugar with artificial sweetener to give it that same sweet flavor without all of the carbs. You can use whatever brand you like best but it should be a granulated not powdered or liquid.
No, this version of the recipe isn’t spicy at all. However, if you want to add some heat, you certainly can! Mix in a few crushed red pepper flakes or a dash of cayenne pepper if you want some spice. Everyone loves different flavors!
Yes, if you don’t have fish sauce you can swap the fish sauce for Coconut Aminos to keep it low carb. Coconut Aminos has lots of flavor, and it’s the perfect replacement for fish sauce. Mix it in a ratio of 1/2 coconut aminos and 1/2 rice vinegar for the best flavor.
If you aren’t following a strict keto diet, you could also use soy sauce if you want.
How to Store Leftovers
If you end up with leftovers you can save them! Simply allow the dish time to cool completely. Once it has cooled, you can put it into a sealed container and store it in the fridge up to 3 days. It’s important to note that zucchini noodles can make the dish a little soggy, so the longer it sits, the more likely this is going to happen.
Reheat in the microwave for a minute or two. Or another option is to reheat it in a skillet. This will warm it up rather quickly and will help evaporate any extra water that has escaped out of the zucchini. You don’t want to heat it for too long, or the noodles will become a little mushy.
Can You Freeze It?
Unfortunately, Pad Thai isn’t an ideal recipe for freezing. The zoodles and other ingredients don’t lend well to being frozen. So I recommend either eating it when it’s first made or storing leftovers in the fridge instead of attempting to freeze it.
Looking for More Easy Keto Recipes?
- Low Carb Pizza Casserole
- Keto Tuna Melt
- Italian Antipasto Skewers
- Cheesy Baked Zucchini Casserole
- Keto Meatloaf
- Keto Instant Pot Cabbage Rolls
- Keto Instant Pot Roast
- Keto Chicken Parmesan Rolls
- Avocado Tuna Salad
- More Keto Recipes…
Easy Keto Pad Thai
- 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
- 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.
This recipe was originally published on June 16, 2015. It was republished with updated recipe and photos on June 12, 2020.