Pad Thai Low Carb Ketogenic
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Pad Thai Low Carb Ketogenic calories by ingredient
Introduction
A Ketogenic Diet means a zero sugar (or very low) low carb, some protein and high fat diet. This diet puts a person into "ketones" - the hormones tell the body to burn stored body fat. A Ketogenic Diet means a zero sugar (or very low) low carb, some protein and high fat diet. This diet puts a person into "ketones" - the hormones tell the body to burn stored body fat.Number of Servings: 6
Ingredients
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2 tbsp Coconut Oil
1/2 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 thick
2 handfuls of Sprouts (optional)
2 large Eggs, raw
2 tsp Kelp Granules
1 oz (or more) Brown Rice Noodles (Vermicelli)
2-3 tbspTamari Sauce
2-3 tbsp Sesame Oil
1/2 tsp Garlic Powder (or Crystals)
1/2 tsp Turmeric Powder
Tips
This is the kind of recipe that requires you to be stirring everything constantly, and it cannot be left alone to cook on its own.
The exact timing for cooking of the various vegetables will differ depending of if you like the vegetables to be mushy or crisp. So experimentation will be needed.
Kelp is added to the eggs (in the scramble) and also to the Pad Thai itself to help with the "Iodine deficiency" that is also an epidemic in the USA.
Directions
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