Keto Thai Pumpkin Noodles

Keto Thai Pumpkin Noodles are a delicious and healthy alternative to traditional pasta, featuring spiralized pumpkin in a creamy Thai coconut sauce. This dish is not only low in carbs but also packed with flavor, making it perfect for a satisfying meal.

Ingredients

• Pumpkin - 400 grams
• Coconut milk - 200 ml
• Thai red curry paste - 2 tablespoons
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Soy sauce (or coconut aminos) - 2 tablespoons
• Lime juice - 1 tablespoon
• Olive oil - 1 tablespoon
• Fresh cilantro - 2 tablespoons, chopped
• Salt - to taste
• Pepper - to taste

Steps

1. Peel and spiralize the pumpkin into noodle-like strands using a spiralizer or a vegetable peeler.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and grated ginger, sauté until fragrant, about 1 minute.
3. Stir in the Thai red curry paste and cook for another minute until well combined.
4. Pour in the coconut milk and soy sauce (or coconut aminos). Mix well and bring to a gentle simmer.
5. Add the spiralized pumpkin noodles to the skillet, stirring to coat them in the sauce. Cook for 5-7 minutes until the noodles are tender but still firm.
6. Remove from heat, stir in lime juice, and season with salt and pepper to taste.
7. Serve warm, garnished with fresh cilantro.

Nutrition

• Calories: 280
• Protein: 5 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in vitamins A and C from pumpkin, supporting immune health.

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