ผัดไทย (Phat Thai)

Hopefully by now you have figured out that all recipes & meals posted will be keto-friendly (with a few exceptions, for very special occasions when I voluntarily kick myself out of ketosis). I will explain in more detail the science behind ketosis in a paper-crafted infographic, but for now just know that anything tagged "Keto" optimally entails very few carbs & a creative variation of yummy fats. 

Reddit's Keto Recipes sub is great for inspiring recipes, interesting ingredients, & keto "hacks"/adaptations for easy home-cooking. I came upon a thread recently about Pad Thai, one of my favorite pre-keto indulgences. Coincidentally, keto-adapted pad thai is nutritionally more fitting than a regular pad thai recipe (with less emphasis on fats) to its authentic name in Thai,"Phat Thai." Keep calm & Keto on, and do enjoy those phats fats.  

 

Ingredients:

-packet of Shirataki noodles (I really like House Foods brand)

-Soy sauce

-Nut butter (preferably peanut, I had sunflower seed)

-Bok choy (center)

-Chicken (or other protein)

-half a lime

-liquid Stevia

-Coconut Oil

-Coconut milk 

-Thai "Noodle sauce"=mixture of fish sauce, coconut milk, garlic, chiles, sugar, ginger (available at international grocery stores)

{optional: sriracha, garlic powder, additional vegetables or spices}

When I made this, I kept it pretty light, as I had already fulfilled most of my Keto "macros" (refer to this if confused), but the recipe is easily adjustable. (Add more fats/sauces/ingredients if necessary.)

I had already pre-panfried my chicken, but that should be done first if you're starting with raw meat. While this pan-frying is happening, you should be washing, draining, & drying out your Shirataki noodles. These buggers are super low-carb & virtually calorie free (they're like spiralized tofu, if you've never heard of them) but here's the deal: they STINK (as in smell like fish!). Luckily they take on whatever flavoring & smell they are cooked with, but they do require some extra prep. So, fry your meat & drain your noodles.  

After the meat is done, it's time to fry the noodles. Add some more coconut oil to pan if needed and throw the noodles on over medium heat. Add 2-3 tbsp of soy sauce, a tbsp or so of coconut oil, & 2 spoonfuls of the Thai "noodle sauce." (Use this sparingly, as it's about 1 carb per tbsp.) Let the noodles fry & eventually add the chicken back on. Lower the heat. Next, concoct the sauce: add 1/2 cup soy sauce, 1 tbsp of nut butter, a few drops of liquid stevia, another tbsp of coconut milk, a dollop of sriracha, the lime, & another tbsp of "noodle sauce" to a saucer. Throw the bok choy in the pan for about a minute. Then add the sauce & stir fry. Add 2 quail eggs to fry (perfect size for a small portion!) if you want, as well.

 Add 2 quail eggs to fry (perfect size for a small portion!) if you want, as well. 

Enjoy!

  xo ♡ SFB