Keto Pad Thai

Name: Keto Pad Thai
Ingredients: 14 oz shirataki noodles (400 grams); 5 oz pork belly or pork shoulder (150 grams); 6-7 large white shrimp, peeled and deveined; 2 tablespoons olive oil; 1 clove garlic, minced; 1 small red onion, finely chopped; 3 large eggs; bean sprouts; green onions or garlic chives; 3 tablespoons concentrated tamarind paste; 2 tablespoons apple cider vinegar; 3 tablespoons liquid aminos; 2 tablespoons fish sauce; 2 packets stevia; 1 tablespoon chili flakes; crushed almonds, to taste

Pui Bali @lovecook_1979

Bali Indonesia

Keto Pad Thai

Pui Bali @lovecook_1979

Saved

Ingredients

14 ozshirataki noodles (400 grams)
5 ozpork belly or pork shoulder (150 grams)
6-7large white shrimp, peeled and deveined
2 tablespoonsolive oil
1 clovegarlic, minced
1small red onion, finely chopped
3large eggs
bean sprouts
green onions or garlic chives
Pad Thai Sauce:
3 tablespoonsconcentrated tamarind paste
2 tablespoonsapple cider vinegar
3 tablespoonsliquid aminos
2 tablespoonsfish sauce
2 packetsstevia
1 tablespoonchili flakes
crushed almonds, to taste

Saved

Steps

1

Heat a pan and sauté the minced garlic and chopped onion in olive oil until fragrant. Add the pork and stir-fry until cooked through, adding a little water if needed (not too much). Add the shrimp and Pad Thai sauce ingredients, then taste and adjust seasoning as desired.
2

Add the shirataki noodles and stir-fry until most of the liquid has evaporated. Crack the eggs into the pan and scramble them, covering with the noodles until the eggs are cooked. Stir to break up the eggs, then add the bean sprouts and green onions or garlic chives. Stir-fry quickly just until slightly wilted.
3

Serve on a plate with extra raw bean sprouts on the side, as desired.