VEGAN, GLUTEN-FREE, & KETO PAD THAI

All the flavors of the classic pad thai noodle dish with a low carb twist. It's salty, tangy, and delicious! Customize your own protein if not vegan.

Ingredients

1 package Shirataki fettuccini noodles

1 1/2 tbsp Fish sauce 1 1/2 tbsp Coconut aminos 2 tbsp Monkfruit sugar (or other replacement sugar) 1/4 tsp Cayenne pepper or red pepper flakes (to taste) 3 tbsp Fresh lime juice 1-2 tbsp Avocado oil (for cooking)

2 cloves Garlic, minced ¼ block of Firm tofu, cubed

Optional: 2 Eggs, shrimp, or chicken (not vegan)

Garnish (customize to your liking):

30 g Bean sprouts

1 Green onion, chopped

1/4 cup Cilantro

1 Lime wedge

Optional: 30 g Peanuts, roughly chopped

Steps

Shirataki Noodles:

1. Follow manufacturer’s instructions: Drain the noodles, rinse in cold water, boil in water for 3 mins, then pan fry the noodles over medium heat in a non-oiled pan. Set aside.

Pad Thai:

1. In a small bowl, mix together fish sauce, coconut aminos, sweetener, and cayenne pepper. Then add lime juice to taste.

2. Heat oil in a pan over medium heat. Stir fry garlic until it starts to brown.

3. Optional: Add in shrimp or chicken and cook for 2-5 minutes on each side until just cooked.

4. Add in tofu and cook each side until golden.

5. Optional: Pour in the beaten eggs and stir to scramble. Cook until just solid but still slightly wet.

6. Pour in the mixed sauce and mix until all ingredients are evenly coated.

7. Mix in the prepared shirataki noodles until all is coated in the sauce. Cook for an additional 2-3 minutes.

8. Garnish with bean sprouts, green onions, cilantro, and peanuts if using.

9. Serve with a fresh lime wedge.

ALLERGENS: Contains soy and fish (anchovy). May contain egg, peanut, or shellfish.