Keto Pad Thai with Shrimp and Homemade Sauce

Name: Keto Pad Thai with Shrimp and Homemade Sauce
Total time: 900 s
Yield: Serves 1 serving
Ingredients: 2-3 eggs (use as many as you prefer); 3.5 oz shrimp (about 100 grams, we used frozen); 1.75 oz garlic chives, divided (about 50 grams, half for stir-frying, half for garnish); 1.75 oz bean sprouts (about 50 grams); 2 tablespoons olive oil; 3.5 oz shirataki noodles (about 100 grams); 1 tablespoon chili sauce; 1 tablespoon Bragg liquid aminos or keto soy sauce; 1 tablespoon apple cider vinegar (ACV); 2 packets stevia

Patcharin Mon Chantrakulkasem @monmon_chan

Keto Pad Thai with Shrimp and Homemade Sauce

Patcharin Mon Chantrakulkasem @monmon_chan

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Ingredients

15 minutes

Serves 1 serving

2-3eggs (use as many as you prefer)
3.5 ozshrimp (about 100 grams, we used frozen)
1.75 ozgarlic chives, divided (about 50 grams, half for stir-frying, half for garnish)
1.75 ozbean sprouts (about 50 grams)
2 tablespoonsolive oil
3.5 ozshirataki noodles (about 100 grams)
Pad Thai Sauce:
1 tablespoonchili sauce
1 tablespoonBragg liquid aminos or keto soy sauce
1 tablespoonapple cider vinegar (ACV)
2 packetsstevia

Saved

Steps

15 minutes

1

Heat a pan and add 1 tablespoon olive oil. Beat the eggs and pour them in. Cook until just set, then remove and place on a plate.
2

Mix all the sauce ingredients together and set aside.
3

Heat the pan again and add 1 tablespoon olive oil. Add the vegetables and shirataki noodles, then pour in the sauce. Stir-fry until almost dry. Add the shrimp (if using pre-cooked shrimp, add at this stage). Stir everything together. Spoon the mixture onto half of the cooked eggs, fold the other half over, and plate. Garnish with the reserved garlic chives and serve.