Keto With Wok: Cook Keto-friendly Pad Thai infused with wok hei

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Recipe Description

This keto pad Thai recipe is a low-carb version of the popular Thai dish. It's packed with flavour and loaded with healthy vegetables and protein.

Wok-Hei-Infused Recipes

You can learn more about how to approximate, if not achieve, wok hei in your home kitchen by reading the blog below:

1 tablespoon coconut oil

2 cloves garlic

1/2 onion (sliced)

1/2 bell pepper (sliced)

1/4 cup chopped green onions

1/4 cup mushrooms

1/2 cup broccoli florets

1/2 pound shrimp (peeled and deveined)

Salt and Pepper

2 tablespoons almond butter

1/2 teaspoon soy sauce

1 tablespoon lime juice

1 teaspoon fish sauce

1/4 cup chopped almond

1/4 cup chopped cilantro

Instruction

Steps:

This keto pad Thai recipe is a low-carb version of the popular Thai dish.

You can use all the ingridients above or switch the protine and the vegetables with what you have in your fridge.

Sprinkling white bean sprouts and sesame seed would also be great addition. But, hey, go with what you have.

If you have a spiralizer, create zucchini noodle as a substitute.

1- Heat the coconut oil in a wok over high heat.

2- Add the minced garlic and chopped onion, and cook until fragrant.

3- Add the shrimp and cook until pink. Take it out and put it on a side plate or bowl.

4- Cook the mushroom and continue to cook until it is done sweating.

5- Remove the mushroom to the side in a bowl or plate when done and add the broccoli and continue to cook until they are tender and bright green.

6- Add the mushroom and the shrimp back and season with salt and pepper.

7- In a small bowl, whisk together the almond butter, soy sauce, lime juice, and fish sauce. Fish Sauce should be consumed in moderation on keto because it has a fair amount of carbs; the same is true for Soy sauce which has about 0.7 grams of net carbs per tablespoon.

8- Pour the sauce over the stir-fry and toss to coat.

9- Serve hot, topped with chopped almonds, cilantro, and green onions.

Keto With Wok: Keto Pad Thai

Recipe Description

Wok-Hei-Infused Recipes

1 tablespoon coconut oil

2 cloves garlic

1/2 onion (sliced)

1/2 bell pepper (sliced)

1/4 cup chopped green onions

1/4 cup mushrooms

1/2 cup broccoli florets

1/2 pound shrimp (peeled and deveined)

Salt and Pepper

2 tablespoons almond butter

1/2 teaspoon soy sauce

1 tablespoon lime juice

1 teaspoon fish sauce

1/4 cup chopped almond

1/4 cup chopped cilantro

Instruction

Steps:

This keto pad Thai recipe is a low-carb version of the popular Thai dish.

You can use all the ingridients above or switch the protine and the vegetables with what you have in your fridge.

Sprinkling white bean sprouts and sesame seed would also be great addition. But, hey, go with what you have.

If you have a spiralizer, create zucchini noodle as a substitute.

1- Heat the coconut oil in a wok over high heat.

2- Add the minced garlic and chopped onion, and cook until fragrant.

3- Add the shrimp and cook until pink. Take it out and put it on a side plate or bowl.

4- Cook the mushroom and continue to cook until it is done sweating.

5- Remove the mushroom to the side in a bowl or plate when done and add the broccoli and continue to cook until they are tender and bright green.

6- Add the mushroom and the shrimp back and season with salt and pepper.

7- In a small bowl, whisk together the almond butter, soy sauce, lime juice, and fish sauce. Fish Sauce should be consumed in moderation on keto because it has a fair amount of carbs; the same is true for Soy sauce which has about 0.7 grams of net carbs per tablespoon.

8- Pour the sauce over the stir-fry and toss to coat.

9- Serve hot, topped with chopped almonds, cilantro, and green onions.

Our Keto With Wok

Cookbook Coming to Kindle soon.

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Hei-Infused Keto Recipes

Keto With Wok

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Keto With Wok: Keto Pad Thai

Recipe Description

Wok-Hei-Infused Recipes

From Approximation to Achieving Wok Hei at Home

Instruction

Steps:

This keto pad Thai recipe is a low-carb version of the popular Thai dish.

You can use all the ingridients above or switch the protine and the vegetables with what you have in your fridge.

Sprinkling white bean sprouts and sesame seed would also be great addition. But, hey, go with what you have.

If you have a spiralizer, create zucchini noodle as a substitute.

1- Heat the coconut oil in a wok over high heat.

2- Add the minced garlic and chopped onion, and cook until fragrant.

3- Add the shrimp and cook until pink. Take it out and put it on a side plate or bowl.

4- Cook the mushroom and continue to cook until it is done sweating.

5- Remove the mushroom to the side in a bowl or plate when done and add the broccoli and continue to cook until they are tender and bright green.

6- Add the mushroom and the shrimp back and season with salt and pepper.

7- In a small bowl, whisk together the almond butter, soy sauce, lime juice, and fish sauce. Fish Sauce should be consumed in moderation on keto because it has a fair amount of carbs; the same is true for Soy sauce which has about 0.7 grams of net carbs per tablespoon.

8- Pour the sauce over the stir-fry and toss to coat.

9- Serve hot, topped with chopped almonds, cilantro, and green onions.

Our Keto With Wok

Cookbook Coming to Kindle soon.

Subscribe Newsletter

Hei-Infused Keto Recipes

Keto With Wok

Marketplace