Keto Beef Pad Thai – Super Easy Recipe!

Easy, affordable and super quick is the theme for today’s recipe. As you know, here at Broke Foodie$ we are all about making delicious and nutritious food affordable. Pad Thai is definitely one of my favourite recipes of all time which fits that category. It’s super yummy, but it’s also usually loaded with carbs. So as you can imagine, I have kind of a love-hate relationship with it. This recipe changed that. It’s all love from now on.

This my Keto Beef Pad Thai Recipe.

That’s right.

Let’s give a round of applause to Shirataki Noodles.

Let’s face it, Shirataki noodles are a groundbreaking product. Yes, groundbreaking! When was the last time you had noodles and didn’t feel guilty about all those carbs? Or went into a legit food-coma right after consuming said noodles.

That all changed for me when I found these bad boys hiding next to the tofu. You gotta spend more time in the vegan section.

I am totally in love with Shirataki Noodles. As you know, I have already made ramen using them, so it was only a normal next step for me to make Keto Pad Thai.

What’s next? Why don’t you leave me a suggestion in the comment box! I’ll make it happen.

The Perfect Keto Pad Thai.

Now that we have covered the noodle portion of this Keto Pad Thai, let’s talk about the other components of this fantastic dish.

Let’s get one thing out of the way first. There are no bean sprouts in this recipe. Why? I didn’t have any, and I am not really a big fan of them.

In any Pad Thai, the peanut sauce is almost always the stay of the sauce. The peanut sauce adds that awesome savouriness, sweetness and depth of flavour that we all love about Pad Thai. That been said, because this is a Keto Pad Thai, some changes are necessary.

So here is what you will need to make a banging Peanut Sauce:

• 3 tbsp all natural crunch peanut butter
• 1/4 cup warm water
• 3 tbsp apple cider vinegar (not traditional I know, but a better option than rice vinegar).
• 1 tbsp erythritol
• Juice & zest from 1/2 lime.
• 1 tsp soy sauce. Always use gluten-free as it is the only keto-friendly option.
• 1 tbsp fish sauce for that awesome umami!
• sesame oil (optional but delicious)

Your water needs to be warm as it will emulsify with the peanut butter and make a very smooth & crunchy sauce.

Now that we covered the sauce, we need to talk about the rest of the ingredients. For protein, I chose Chinese fondue beef.

It’s essentially beef that has been cut super thin. It cooks very fast and is also very tender (because it’s thin). Super convenient too because you’ll easily find it in the frozen section of your grocery store.

If you are thinking: “Well, I don’t know what that is, or where to get it from”. No worries, here are some good substitutes for it:

1. Good old skirt steak: you can cook it separately, thinly slice it and add it to your Pad Thai.
2. Chicken breast: same here, cut your chicken breast into thin strips and apply the same instructions that are present in the recipe.
3. Shrimp: Who doesn’t love shrimp? I’m sure some of you will take this as an upgrade to the recipe rather than a simple substitution. When cooking shrimp, make sure you only add it at the end when your veggies are almost ready.

For the Montrealer in me, it’s fondue beef all the way.

Today’s Recipe.