Pad Thai

Prep time: 10 minutes
Cook time: 20 minutes

Servings: 4

Pad Thai made keto so it's still delicious but you don't get super fat

Ingredients

Sauce

• 6 tablespoon fish sauce
• 2 tablespoon rice vinegar
• 2 tablespoon chili paste
• 2 tablespoon peanut butter
• 2 tablespoon coconut aminos
• 1 lime, juiced
• 1 tablespoon stevia

Keto Pad Thai

• 1 16 oz package keto friendly noodles
• 1 lb protein of your choice
• 2 eggs, beaten
• ½ tablespoon ginger, minced
• 2 cloves garlic, minced
• 3 large scallions, thinly sliced, keep whites and greens separate
• 1 tablespoon chili paste
• 1 ½ cups bean sprouts

Instructions

1. Thinly slice scallions, keeping whites and greens separated.
2. Peel and mince ginger and garlic.
3. Cut protein into bite sized pieces
4. Whisk together all sauce ingredients until well combined and smooth.
5. Over medium high heat, add ginger and garlic and stir fry until fragrant, stirring frequently.
6. Add scallion whites and chili paste to pan.
7. Once scallion whites have softened, add protein and cook through.
8. Stir fry noodles separately as instructed.
9. Add the beaten eggs to noodles and stir fry until the eggs have cooked.
10. Combine all ingredients and cook together until well combined
11. Top with scallion greens, crushed peanuts, and cilantro to serve. Enjoy!