Pad Thai Pak

Pad Thai Pak is a vibrant Keto Thai side dish featuring stir-fried vegetables and a savory sauce, perfect for complementing any meal. This low-carb version retains the essential flavors of traditional Pad Thai while being light and nutritious.

Ingredients

• Zucchini - 200 grams
• Red bell pepper - 100 grams
• Bean sprouts - 100 grams
• Green onions - 2 stalks
• Egg - 2 large
• Peanut butter (natural, unsweetened) - 2 tablespoons
• Soy sauce (or tamari for gluten-free) - 2 tablespoons
• Fish sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Garlic - 2 cloves
• Cilantro - a handful
• Crushed peanuts - 2 tablespoons
• Olive oil or coconut oil - 1 tablespoon

Steps

1. Spiralize the zucchini to create zucchini noodles and set aside.
2. Slice the red bell pepper and chop the green onions, separating the white and green parts.
3. In a small bowl, mix together the peanut butter, soy sauce, fish sauce, and lime juice to create the sauce.
4. Heat the olive oil in a large frying pan or wok over medium heat. Add minced garlic and the white part of the green onions, sautéing for about 1 minute until fragrant.
5. Add the red bell pepper and stir-fry for 2-3 minutes until slightly tender.
6. Add the zucchini noodles and bean sprouts, cooking for another 2-3 minutes until the zucchini is tender but not mushy.
7. Push the vegetables to one side of the pan and crack the eggs into the empty space. Scramble the eggs until fully cooked, then mix them in with the vegetables.
8. Pour the prepared sauce over the stir-fried vegetables and mix thoroughly to combine.
9. Remove from heat and garnish with chopped cilantro and crushed peanuts before serving.

Nutrition

• Calories: 300
• Protein: 14 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 300 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for a Keto diet.
• Rich in vitamins and minerals from the vegetables, promoting overall health.

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