Keto Pad Thai
All the tangy, nutty, savory soul of Thai street food with just 7g net carbs per serving. Shirataki and zucchini noodles soak up a sugar-free tamarind-style sauce, then get tossed with shrimp, egg, and crushed peanuts. Ready in 30 minutes start to finish.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This keto pad thai delivers the bright, salty-sweet-sour punch of the takeout classic without the rice noodles or sugar. A quick sugar-free tamarind-style sauce ties together shrimp, egg, and crisp bean sprouts for a 30-minute weeknight dinner.
Ingredients
- 2 (7 oz) packs shirataki noodles, drained and rinsed
- 2 medium zucchini, spiralized (about 12 oz)
- 1 lb large shrimp, peeled and deveined
- 3 large eggs, lightly beaten
- 3 tbsp avocado oil, divided
- 3 cloves garlic, minced
- 1.5 cups bean sprouts
- 4 scallions, cut into 1-inch pieces
- 1/3 cup roasted peanuts, roughly crushed
- 3 tbsp coconut aminos
- 2 tbsp fish sauce
- 1.5 tbsp fresh lime juice, plus wedges to serve
- 1 tbsp natural peanut butter
- 1 tbsp powdered erythritol
- 1 tsp chili-garlic paste (or to taste)
Instructions
- 1
Whisk together the coconut aminos, fish sauce, lime juice, peanut butter, erythritol, and chili-garlic paste until smooth; set the sauce aside.
- 2
Dry-toast the rinsed shirataki noodles in a hot dry skillet for 5-7 minutes until they squeak and the excess water evaporates, then transfer to a plate. This is the key to noodles that aren't watery.
- 3
Heat 1 tbsp avocado oil in the skillet over medium-high. Cook the shrimp for about 2 minutes per side until pink and opaque; remove and set aside.
- 4
Add another 1 tbsp oil, pour in the beaten eggs, and scramble loosely for 30 seconds. Push to one side, add the remaining oil and garlic, and stir for 20 seconds until fragrant.
- 5
Return the shirataki and add the zucchini noodles; toss for 2 minutes. Pour in the sauce and toss to coat, cooking 1-2 minutes until the zucchini is just tender but still has bite.
- 6
Return the shrimp, then add bean sprouts and scallions. Toss for 1 minute to warm through. Remove from heat and fold in half the crushed peanuts.
- 7
Divide among 4 plates, top with the remaining peanuts, and serve with lime wedges.
Tips & notes
- Drying the shirataki and not overcooking the zucchini are what keep this from turning into a watery puddle. Serve right away for the best texture.
- Swap the shrimp for sliced chicken thigh or extra firm tofu; cook chicken through (about 6-7 minutes) before removing from the pan.
- Store leftovers airtight in the fridge for up to 3 days. Reheat in a hot skillet rather than the microwave to drive off moisture.
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Frequently asked questions
- How many carbs are in keto pad thai?
- This recipe makes 4 servings, each with 7g net carbs (11.5g total carbs minus 4.5g fiber), 412 calories, 31g protein, and 27g fat.
- What noodles do you use for keto pad thai?
- A mix of shirataki (konjac) noodles and spiralized zucchini. Shirataki are nearly zero-carb and give the chewy bite, while zucchini adds bulk and freshness. Dry-toast the shirataki first so the dish doesn't turn watery.
- Can I make this dairy-free or nut-free?
- It's already dairy-free. For nut-free, swap the peanut butter for sunflower seed butter and replace the crushed peanuts with toasted pumpkin seeds; the net carbs stay about the same.
