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Low Carb Pad Thai #SundaySupper
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Low Carb Pad Thai

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.
Course Main Course
Cuisine Thai
Keyword low carb recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 204kcal

Ingredients

  • 16 stalks celery Dandy Fresh brand
  • 1 tablespoon Ponzu sauce soy sauce may also be used
  • 1 tablespoon peanut butter creamy
  • ½ 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!
  • ¼ teaspoon garlic powder
  • ½ teaspoon fresh ginger ¼ teaspoon if using ground ginger
  • ½ tablespoon rice vinegar
  • 1 egg
  • ½ cup bean sprouts
  • ¼ cup peanuts chopped

Optional Ingredients

  • 1 tablespoon brown sugar
  • 1 Lemon to garnish
  • Cooked chicken or pork

Instructions

  • 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!).

Video

Notes

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.

Nutrition

Calories: 204kcal | Carbohydrates: 13g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 264mg | Potassium: 581mg | Fiber: 4g | Sugar: 7g | Vitamin A: 780IU | Vitamin C: 21.4mg | Calcium: 87mg | Iron: 1.2mg