Whip up this low carb, paleo & keto pad Thai in just 15 minutes for true and incomparable traditional flavors! Make it with shrimp or chicken (or both!) for an ideal keto weeknight meal.
Paleo & Keto Pad Thai 🍜
Suuuper Easy & Quick!
Pad Thai needs no introduction. This much loved noodle, a staple of street Thai cuisine, has gained worldwide love; conquering taste bud after taste bud with it’s incomparable burst of flavors. But in case you didn’t know, it’s also one of the easiest and quickest dishes you can possibly whip up!
Traditionally made with rice noodles, this keto pad Thai uses shirataki instead. Making an entire bowl just 2g net carbs (!!). *VIP UPDATE!* I’ve since discovered this new brand of Shirataki noodles (with added oat fiber). They’re muuuch better in my opinion to the original version: less chewy (hurray!) and no fishy smell (like whoaaa!).
Plus, you can whip it up in just 15 minutes. So it’s definitely a permanent weeknight staple over here chez gnom-gnom!
The Shirataki Noodles
Shirataki noodles, composed mostly of water and konjac yam (a water-soluble dietary fiber), are a popular ingredient in Japanese cuisine. They also go by other names: konjac noodles (from the plant they originate), miracle noodles (because of the most popular brand) or konnyaku noodles. What has them trending, however, is that they’re effectively zero calories and carbs.
What do they taste like? Shirataki noodles are actually taste-less and will take on the flavors of the dish. Texture-wise is where they vary, as they are more rubbery than your traditional noodles. And tbh, we’re not fans of using them outside the realms of Asian cuisine. But given that the rice noodles used in pad Thai are also on the chewy-side, shirataki noodles do work quite well here. And in our book, definitely worth a try.
*VIP UPDATE!* I’ve since discovered this new brand of Shirataki noodles (with added oat fiber). They’re muuuch better in my opinion to the original version: less chewy (hurray!) and no fishy smell (like whoaaa!).
Otherwise, for the traditional asian noodles, you can find them in different shapes and sizes. Think fettucini (i.e. pad thai), angel hair… and even ‘rice’. Just be sure to prepare them properly.
So in order to get them ready, we think best to follow manufacturer’s instructions (albeit rinse for a little longer until the konjac plant aroma goes away). So it’s easy peasy: drain the noodles, rinse well in cold water, place in boiling water for two minutes, then dry the noodles in a non-oiled pan over medium heat.
Paleo & Keto Pad Thai With Shirataki Noodles
Ingredients
- 1 package shirataki fettuccini noodles *
- 1 1/2 tablespoons fish sauce
- 1 1/2 tablespoons coconut aminos
- 2 tablespoons xylitol or erythritol
- 1/4 teaspoon blackstrap molasses optional**
- 1/8-1/4 teaspoon cayenne pepper or red pepper flakes to taste
- 2-3 tablespoons fresh lime juice to taste***
- 1-2 tablespoons coconut oil for cooking
- 2 cloves garlic minced or ran through a press
- 200 g fresh shrimp or chicken
- 2 eggs lightly beaten
- 30 g bean sprouts
To serve:
- 3 green onions finely sliced
- ½ cup fresh cilantro leaves torn
- 35 g unsalted peanuts lightly toasted & roughly chopped
- lime wedges
Instructions
To prepare the shirataki noodles
- We think best to follow manufacturer’s instructions (albeit rinse for a little longer until the konjac plant aroma goes away). So it’s easy peasy: drain the noodles, rinse well in cold water, place in boiling water for two minutes, then dry the noodles in a non-oiled pan over medium heat. Set aside.
For the keto pad thai
- Whisk together thoroughly in a small bowl fish sauce, coconut aminos, sweetener and red pepper flakes or cayenne. Add lime juice to taste, starting at 2 tablespoons.
- Heat up oil in a skillet or pan over medium heat. Add in garlic and sautée briefly until it just starts to brown. Add in shrimp and cook for 2-5 minutes on each side (depending on their size), until just cooked through. Pile the shrimp on the edge of the pan.
- Pour in the lightly beaten eggs and continue to cook, stirring them to scramble, until solid but still moist and tender.
- Pour in the prepared sauce and mix briefly until the shrimp and scrambled eggs are evenly coated. Add in prepared noodles, tossing to coat in the sauce. Add soy sprouts and continue to cook for 2-3 minutes.
- Garnish with green onions, cilantro and peanuts. Serve immediately with fresh lime.
Notes
Nutrition
Hello Paola! I made this for the first time tonight. I’ve done Keto off/on for several years and once I tried these noodles and hated them. But I wanted to give them another try. OMG this recipe is FANTASTIC! I did make a few tweaks (nothing that significantly changes your recipe as written):
Omitted bean sprouts
Added small amount of red peppers cut in slivers
Added 2 tbs peanut butter
Added approx 1/4 cup of mixed cashews/Planters Chili Lime peanuts (awesome)
Added a healthy pinch umami powder (takii brand; I put that @#*$ on everything)
Subbed molasses with Splenda brown sugar blend, 1 tsp
Subbed fresh cilantro with a pinch of dried cilantro
And used quite a bit of chicken (made three good sized servings)
I also prepped the noodles exactly as you described (I used old-style shiritake noodles)
If I had been served this without knowing these weren’t normal rice noodles, I’d never have known. It’s that good. This recipe is going in the weekly rotation, with one nice dinner serving and two lunches. Thanks again!
Thanks so much for reporting back with your subs, adding peanut butter is always a good idea (I’ve personally been adding some tamarind paste I found at Whole Foods!). xo!
Wow! So good! So easy, too. This is the shortest list of ingredients for any Pad Thai low carb recipes on the internet – thanks for sharing and making it both delicious and simple!
So delicious 🤤 easy to make and follow
🙂
This was excellent and my partner (also doing Keto) said “there’s no way” and I just laughed. Added 1TB of creamy natural peanut butter and used Brown Swerve sweetener vs. granulated + molasses. First time using the shirataki noodles but they worked out great and feel like they actually belong in this recipe. Next time I’ll bump the spice level up by using about 1 1/2 tsp of red pepper flakes as we like it quite spicy. Never thought I’d be eating Pad Thai in quarantine in the country, let alone on Keto! Thank you for a great recipe.
Making this for the second time in one week. ‘Nough said. Absolutely delicious 😋
I made this last night and it’s definitely a keeper! I used the Well Lean noodles that Paola wrote about and I agree with her; they are better than plain old Shiritaki noodles. They have more of a “bite”. I also used just 1 tablespoon of tamarind paste since I already had it on hand. Adding it added 5 carbs to the whole recipe but the recipe was already so low carb that I thought the splurge was worth it. I was still within my carb allowance. This recipe tastes EXACTLY like I would’ve gotten in a restaurant minus the bad carbs. Thanks, Paola. I have learned that I can trust you on your recipes and recommendations. I’ve never had a bad thing yet!!!! Thanks for your hard work and contributions to this lifestyle.
This is fantastic! I doubled it, added a red pepper and some mushrooms and stirred through a spoonful of peanut butter. It’s amazing!
Where did you find the noodles that look like the real pad thai noodles? I’m having a hard time finding long and straight noodles like your pictures that are not as wavy for shirataki. Thank you!
They’re linked in the post Ken!
This recipe was amazing and so easy!! I was just introduced to Shiritaki noodles in the past month and all I’ve been making with them is stir fry so I was looking for a way to shake things up.
This was way better than my stir fry recipe! I didn’t add molasses and I made it vegetarian so just egg and no shrimp/ chicken. LOTS of cilantro and green onion for me and a little bit of sriracha because I didn’t have cayenne pepper. YUM. Thank you!
Outstanding! Tastes just like my favorite takeout from my favorite Thai restaurant. I did get the Well lean shirataki noodles, which had very little smell to them and cooked up beautifully. The sauce was pretty thin; I had expected it to thicken up, but it didn’t very much. I used erythritol in the sauce, which did not dissolve well until it was heated up in the pan. I might try xylitol next time. Still tasted the bomb. The whole family was in love with this recipe. It was really nice to have noodles again.
Sooo good! I bought the noodles and then found this recipe it was quick, easy and oh so tasty. Thanks again P.S. About to make cheesecake brownies for my sweet tooth.
Delicious. I used swerve brown sugar instead of molasses. Also added mushrooms, rice vinegar, siracha and a tablespoon of peanut powder ( instead of peanut). Loved loved it
Just made this and it was delish! Hubby even went back for 2nds. Was easy to make and will be making again. Thx so much for sharing! 🥰
I have trouble getting fresh bean sprouts and suggestions for a substitute?
I bet spiralized zucchini cut up into 1-2” long pieces and added in raw right before serving would be a great substitute! You wouldn’t want to cook it or it would get too mushy, but the texture will be similar to sprouts if it’s only heated up by the warmth of the noodles just before it’s served.
I’ve found that spiralizing them, then sprinkling with salt and allowed to drain in a colander makes them firm and less mushy when used. You could add them at the very end just long enough to bring them to a heated temperature. Bet it would be good.
Make your own! Just need 3-4 days and order Mung bean online.
I used the canned bean sprouts… I rinsed them really well before adding, and they made a decent substitute for fresh…❤️
Hi Paola, Thank you for all you do for the rest of us. Quick question. As oat flour, oat fiber, is not normally considered Keto, do you know if the oat fiber acts differently, so as to not be a “grain?” We try hard to eat grain free, but know that sometimes some substitutes have minimal effect, and just wondered if you had any thoughts about the oat fiber if you are trying to stay Keto? The regular Shirataki will work of course, but your recommendation for the Go Lean brand makes us wish to try the Go Lean variety.
Hi! Thank you for the recipe. I am just wondering if I can use any kind of fish sauce and coconut aminos, or it needs to be the exact brand.
What can be substituted for the coconut aminos? I have tried several brands and they all raise my blood glucose, which defeats the purpose of a keto recipe for me. This recipe looks yummy!
This is simply the BEST Pad Thai recipe I have made full stop. Taste, smell equal of shop bought take away, AND one of the best I have used Konjac noodles in to booy, yay, verry happy. Much gratitude, simply gorgeous.
I made this tonight and boy, was it good! I added a little Sriracha to my recipe and it turned out fabulous! Thank you for putting such a good recipe for me to make over and over!
Reading some of the reviews or comments was shocking!! You don’t deserve any of the negative comments and who ever took the time to be so nasty must really have some serious issues. I am guessing that person is very over weight and is just plain miserable and jealous of you and the people who take pride in their diet. You are awesome and don’t let those fools make yo feel bad about anything. You are a rock star!!!
This was a hit tonight! My family loves Thai. Even my kids. I added sriracha to garnish for more spice. I will be making it again. The miracle noodles were not chewy and they took on the flavor perfectly.
is there a replacement for the fish sauce? or is it necessary?
I made this with chicken, adding a little extra fish sauce and lime juice to the sauce. Previous attempts at using shirataki noodles were awful, but this recipe was fantastic! Highly recommended if you are missing a yummy noodle experience.
The flavor could have been stronger. Very light taste compared to take out Pad Thai.
I added a quarter of a yellow pepper and mixed the shrimp with chicken, 100g each.
Easy to make once the ingredients are prepped. My first time using this type of a noddle which tasted very good in this dish. I will make this again!
I LOVE this ….
BUT…
The Shiritaki noodles linked here – and all the other ones I looked at are NOW all made in PRC – which is China. Our vet has warned us to never feed our pups anything made in China since there is SOoo much contamination. So I’m reluctant to use any human food made in China for the same reason.
Does ANYONE know a brand still made in the USA or Europe or Japan?
This might not be a product for everyone. I eat these because I’m a diabetic. They help keep my carbs down. Pasta is so high in carbs that I would have to use a lot of insulin to get my blood sugar back down.
I’m thankful for the Keto diet because it has brought more low carb foods to the market.
I loved this recipe, thank you for sharing it with us.
Is there a replacement for coconut aminos or is it really necessary?
Soy sauce. Coconut amino is paleo/keto, soy sauce is not.
How is soy sauce not keto at 1g of carbs per Tbsp but Coconut Amino’s are at 3g per tsp (meaning in this recipe that’s 0.75g per serving vs 6.75g. Am I missing something?
Soy sauce
Soy sauce?
Yum, Yum! Just finished this new keto friendly noodles dish! even my husband loves it. I think I’d leave out the sugar next time. It’s great with soy sauce too. Next time I’LL ADD MOVE VEGGIES. IT REALLY helped my craving for pasta. I used konjac noodles from walmart.
Delicious! I also have cooked shiratake before and not enjoyed it. I think boiling and dry frying first really helped. I used tamarind paste (I didn’t quite understand the *** note), I am not strictly keto and maybe tamarind is a no-no. This was easy and delicious.
I have the same question about Tamarind Paste.
I even looked through all the comments to see if that was answered, but did not see the answer. Please let us know.
You people are so delusional. If Shiritaki has ‘no real flavor of it’s own’, then it doesn’t taste like pasta. If it can be (and is) described as ‘gelatinous’, it is nothing like any form of pasta, unless the pasta cook is an idiot. Who’s interested in something that by all descriptions, looks, tastes, and feels like the product of a runny nose? This constant BS of trying to say one ‘food’ can replace another food, when there are ZERO similarities between them, is a really bad, and classless joke. I love cauliflower, but it is not and never will be rice, bread, pizza crust, mashed potatoes, or grits. There is nothing you can do to make cauliflower have the taste or texture of the foods you’re trying to counterfeit. Just STOP. You’re as bad as vegans who keep seeking out fake meat.
Lol… someone’s having a bad day on the Keto diet?! 😉
pssst! There’s absolutely no cauliflower in this pad Thai… and please note that shirataki noodles are an actual Asian produce, that is not supposed to be pasta! They’re noodles, different thing!
So please do show some respect for foods and produce of different cultures!
Here Here! I try not to replace one food with another but the Shiritaki noodles are awesome in this recipe. I just wouldn’t use them with Alfredo or Marinara Sauce. And you are correct Paloa, they are used in many Asian dishes and this is an Asian inspired dish. Chill out Nauseously Disgusted. Sheesh.
Best thing to do is just ignored her, don’t get to her level. I love all your recipes and I’m very grateful for all your hard work. 🙏🏼❤️
Obviously this nauseously disgusted **** doesn’t like anything many of us on keto are eating clean and healthy for our health and can’t eat the potatoes rice and traditional pasta because it causes inflammation or even gastric issues. So eat a fat bomb and stfu!!!!
Seriously… your reading a Keto recipe… Keto = no pasta or sugar. Of course there will be substitutions…
Anyways… Great recipe and great use of Keto friendly ingredients! Those noodles are awesome and perfect for a pad thai!
Then don’t eat it. It’s not that hard. No one is making you try these recipes or eat the food. People who follow the keto diet may still want to be able to eat foods everyone else does– like noodles, desserts, bread, etc.
My 9 year old and I really enjoyed this- I didn’t have shrimp or bean sprouts so I did it with tofu and used a package of slaw. Delish. Also- for all the shirataki haters out there- try rinsing it WELL then sautéing it with a little bit of oil until it dries out a bunch, then add to your recipe. Helps the texture a lot, and sauces cling better!
In fact, these noodles are not gelatinous, it isn’t a replacement, has nothing to do with cauliflower, and unless you’ve tried it, you have no business making any kind of comment or comparing it to anything else. You must be a troll, sitting in your mom’s basement, with nothing meaningful happening in your life, and taking out your discontent and dissatisfaction with your crappy life by writing mean and nasty comments on food blogs. Grow up.
Damn… settle down and find some chill in your life!
Oh dear, Have you ever suffered from IBS and the need for a very restrictive diet to stop flare ups ?
I am so grateful for this site and the different and delicious keto recipes! I haven’t had so many options and felt so good in years.
I am wondering how much toilet paper you have stacked in your store room, you seem like that type?
Thank you gnom-gnom, no panic buying in this house. Just healthy bodies and happy grateful hearts 🙏❤x
Go eat a lb of brownies and check your attitude at the door
I lived in Japan for a while, and would only use these noodles in Asian food. No, it’s not wheat pasta. Not in taste or texture. But it’s perfect for its’ original uses. It has the taste and texture I anticipate in those foods.
I’m sorry that you are suffering so much that your negativity spills out into the world. Wishing you love, inner peace and compassion. 💙
Wow, someone sounds suuuuper angry, as Paola would say. In a way, you’re right, there is no substitute for potatoes or pasta and bread that’s going to be exactly the same as potatoes and pasta and bread. But you know what? My body has a huge inflammatory reaction to potatoes, pasta, and bread and I feel a lot better when I don’t eat them. I’ve had to come to realize that there are other ingredients out there that, while not the same, they’re also not making me sick and I really like them. Maybe you need to go eat a snickers and that will make you happy. I for one, am extremely grateful for blogger like Paola who are willing to spend so much time developing tasty recipes that are also healthy for me. If fact, I think this will be dinner tonight. 🙂
Feel better, now?
Love the look of the recipe, but you shouldn’t call it paleo if it has peanuts in it. I’d substitute that for cashews.
Hi Paola, I have a question for you. The Shirataki noodles, I’m using a different brand, Liviva, how many ounces total should I use. Thanks!!
This is the best keto pad thai recipe. I substituted Surkin gold syrup for the molasses and used soy sauce I stead of coconut aminos. This one is definitely getting pinned. Thank you!
Awesome to hear Jennifer!
Omg, this recipe is SO GOOD! I have to admit, I had some apprehensions going in, as I had tried a shirataki noodle recipe once before with less than desirable results. But, as it turns out, they work great in pad thai! This recipe is absolutely delicious and I will be making it again in the immediate future. Thank you so much! You actually enabled me, a person with virtually no cooking skills whatsoever, to make a keto-friendly pad thai dish that rivals the best pad thai dishes out there! I am forever grateful.