Put a healthy spin on Pad Thai with this Low Carb Pad Thai recipe! Your family will never even know the difference between a traditional Pad Thai recipe and this healthy, delicious dish that uses a low-carb noodle alternative. The best part? This healthy Pad Thai is done from start to finish in 20 minutes or less! I’m not kidding! You and your family are going to love this dish!
Low Carb Noodle Alternative
We’ve partnered with Dandy Fresh Fruits and Vegetables to bring you this healthy, low-carb Pad Thai recipe!
I always look for Dandy Fresh Celery at my local grocer because I love how sweet and crispy it is. Celery noodles are a fantastic and easy low carb alternative for making Pad Thai. They absorb so much flavor from the dish, and are the perfect healthy alternative to traditional noodles!
Dandy Fresh Celery is my first choice for making this Pad Thai recipe because it is less stringy, making the “noodles” crisp for the perfect bite!
Family Foodie Tips
- Make sure you use creamy peanut butter–trust me, it will blend better!
- Soy sauce works great in this recipe, but the Ponzu sauce gives it an extra punch of flavor.
- Easily chop up the peanuts by adding them to a plastic baggie and rolling a rolling pin over them!
- You can use fresh garlic and ginger or powdered garlic and ginger.
- Don’t worry if the celery noodles are wider than traditional rice noodles–they will be perfect when they cook and shrink down a little!
- The lemon is optional, but I love squeezing it over my Pad Thai for a little extra pop of bright citrus.
- If you are really in a rush, feel free to use store-bought Pad Thai sauce. I won’t tell if you don’t!
Low Carb Pad Thai Step-by-Step Guide
- 16 stalks celery Dandy Fresh brand
- 1 tablespoon Ponzu sauce soy sauce may also be used
- 1 tablespoon peanut butter creamy
- 1/2 teaspoon sriracha sauce feel free to kick up the heat and use more if you'd like!
- 2 tablespoons sesame oil vegetable oil works too!
- 1/4 teaspoon garlic powder
- 1/2 teaspoon fresh ginger 1/4 tsp if using ground ginger
- 1/2 tablespoon rice vinegar
- 1 egg
- 1/2 cup bean sprouts
- 1/4 cup peanuts chopped
- 1 tablespoon brown sugar
- 1 Lemon to garnish
- Cooked chicken or pork
Use a vegetable or potato peeler to shred the celery into long, spaghetti-like pieces.
Heat sesame oil in a large frying pan on medium-high heat. Add the celery and cook, stirring frequently (see photo 1 in the collage above).
Cook for approximately 5 minutes until the celery is cooked and a little limp.
Turn heat to medium-low.
Add the ponzu, peanut butter, sriracha, garlic, ginger, sugar and rice vinegar (see photo 2 in the collage above).
Stir until well blended and the celery noodles are well coated.
In a separate frying pan, quickly scramble the egg.
Add the egg to celery noodles.
Add cooked chicken or pork if desired (see photo 3 in the collage above).
Plate, add bean sprouts and peanuts (see photo 4 for the completed dish!).
Serve with a slice of lemon (that’s optional!).
To add chicken or pork to your low carb Pad Thai, combine the same amount of ponzu sauce, peanut butter and sriracha. Add one pound of thinly sliced chicken breast or thinly sliced pork. Marinate for at least two hours and grill or sauté in frying pan for 10-15 minutes or until cooked through.
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.