Pad Thai Low Carb Ketogenic
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp Coconut Oil1/2 small head of Cabbage, shredded (medioum or thin)1 medium Red Onion (sliced and separated into rings)1 large bunch of Broccoli (just the florets)1/2 head large Cauliflower (just the florets)1 or 2 handfuls of Raw Cashews (unsalted)1 medium Carrot, shredded (medium cut)1 small Squash, shredded (medium cut)small box of Cremini mushrooms (also called Button Mushrooms) sliced thick2 handfuls of Sprouts (optional)2 large Eggs, raw2 tsp Kelp Granules1 oz (or more) Brown Rice Noodles (Vermicelli)2-3 tbspTamari Sauce2-3 tbsp Sesame Oil1/2 tsp Garlic Powder (or Crystals)1/2 tsp Turmeric Powder
Start with heating up the coconut oil in WOK. Add the shredded cabbage and sliced onion rings. When you can see it needs a little more liquid add the Tamari Sauce and Sesame Oil. Then add the crisper vegetables like the broccoli, cauliflower and cashews. Cook a little more and then add the softer vegetables like the carrot (large grated) squash (large grated), mushrooms. At this time you might want to add little more Tamari sauce and Sesame oil (as this will be needed at the end to soak into the vermicelli. And at some point in the Pad Thai you will add the Garlic Powder (Crystals) and Tumeric.
Meanwhile take as much dry brown rice noodles as you like (vermicelli) and soak in hot water while the vegetables are cooking in the WOK. Before the vegetables are done cooking, scramble the eggs in a little coconut oil (add some Kelp also) and when the eggs are scrambled lightly (moist and not dry) add to the WOK and fold into the vegetables. Towards the end, add the brown rice noodles (blend into the sauce at the bottom of the WOK) and at the very end add the sprouts (if using) and blend with everything else but do not cook too long. And a few raw sprouts and any other garnish on the plates after serving.
Serve hot directly from the WOK at the table with additional sweet Chili sauce or hot Chili sauce if desired.
Serving Size: makes 6 2-cup servings
Meanwhile take as much dry brown rice noodles as you like (vermicelli) and soak in hot water while the vegetables are cooking in the WOK. Before the vegetables are done cooking, scramble the eggs in a little coconut oil (add some Kelp also) and when the eggs are scrambled lightly (moist and not dry) add to the WOK and fold into the vegetables. Towards the end, add the brown rice noodles (blend into the sauce at the bottom of the WOK) and at the very end add the sprouts (if using) and blend with everything else but do not cook too long. And a few raw sprouts and any other garnish on the plates after serving.
Serve hot directly from the WOK at the table with additional sweet Chili sauce or hot Chili sauce if desired.
Serving Size: makes 6 2-cup servings
Nutritional Info Amount Per Serving
- Calories: 258.2
- Total Fat: 14.0 g
- Cholesterol: 65.2 mg
- Sodium: 459.0 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 10.6 g
- Protein: 13.2 g
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