Keto Pad Thai

Ingredients

  • Sauce
    • 1/4 cup fish sauce (2 fl oz/60 ml)
    • 1 T coconut aminosor more fish sauce
    • 1 T sriracha or sambal olek
    • 2 cloves garlic, crushed
    • 4 T almond and/or cashew butter (64 g/2.3 oz)
    • Salt and pepper
    • Optional: 1-2 T erythritol or 5-7 drops of stevia
  • Stir-Fry
    • 500 g chicken thighs (17.6 oz)
    • 2 packs shirataki noodles (400 g/14.1 oz)
    • 4 large eggs
    • 2 medium green onions (30 g/1.1 oz)
    • 2 cups bean sprouts (100 g/3.5 oz)
    • 1/4 cup chopped cilantro
    • 1/4 cup flaked almonds
    • 2 T fresh lime juice (~1/2 lime, use rest for garnish)
    • 1 T + 1/4 cup ghee or extra virgin olive oil (70 g/2.5 oz)
    • Optional: 2 cups shredded cabbage for garnish (140 g/4.9 oz)


Instructions

  • Wash shirataki and boil for 3 min, then drain and pan-fry for 10 min.  Set aside.
  • Combine sauce ingredients in a bowl and set aside.
  • Toast almonds in a hot, dry pan over medium-high heat for 1-2 min, stirring to avoid burning, until fragrant.
  • Cut chicken into 1" pieces.  Cook in pan greased with ghee over medium-high heat until pale and cooked through.  Set aside.
  • Grease a pan with 1/2 T ghee, heat.
  • Crack 2 eggs in a bowl, season with salt, and whisk well.  Swirl in pan to coat with thin omelet.  Cook until firm on top, flip and cook 30 sec.  Transfer to plate, then repeat with remaining 2 eggs.
  • Roll up omelets and cut into thin strips.
  • Cut green onion, wash in bowl of water, then drain and pat dry.
  • Heat chicken with onion at medium-high for a few minutes.  Add bean sprouts and egg strips, cooking another minute while stirring.
  • Add sauce and shirataki, cook briefly, and remove from heat.
  • Mix well, add cilantri, lime juice, and toasted almonds.  Garnish with cabbage, lime wedges, and cilantro.


Nutrition

  • 7.3 net carbs, 3.7 fiber
  • 35.7 g protein
  • 39.4 g fat

Comments

Post a Comment

Popular posts from this blog

Zucchini Lasagna

 Ingredients 2-3 large zucchini, sliced or thick zoodled 1 tbsp salt 1 lb ground beef, or 1/2 lv ground beef and 1/2 lb Italian sausage  1.5 tsp ground black pepper 1 small green bell pepper, diced 1 onion, diced 1 cup tomato paste 16 oz tomato sauce 1/4 cup red wine 2 tbsp fresh basil, chopped 1 tbsp fresh oregano, chopped 2 egg 25-30 oz ricotta cheese 4 tbsp fresh parsley, chopped 16 oz frozen, chopped spinach, thawed and drained 1/2 lb fresh mushrooms, sliced 12+ oz shredded mozzarella 3-5 oz grated parmesan Instructions Slice zucchini lengthwise into thin slices or zoodle. Sprinkle slices with salt and set aside to drain in colander or on paper towels for a few hours, or overnight in the fridge. Preheat oven to 325 F. Grease 9" x 13" baking pan. Brown ground beef with black pepper for 5 min. Add green pepper and onion and continue cooking until fully browned. Mix in tomato sauce, paste, wine, basil, and oregano. Add a little water if too thick. Boil, then simmer for ~2
Read more

Brussels sprouts with creamy mustard sauce

 Use a large pan such as a 12" skillet, and a saucier. 1 pound of Brussels sprouts, sliced with a 6mm blade  about 7 sandwich-thin slices of pancetta  1/2 cup heavy cream  1/4 cup (4T) stone ground Dijon mustard  salt and pepper  Saute the pancetta on medium-high (Duxtop 4.5) until crispy. Set aside, leaving the grease.  Add sliced sprouts to the pan with a dash of salt and pepper.  Cook for about 8 minutes on medium-high (Duxtop 5), stirring frequently, until they reach the preferred texture and are lightly seared. Melt a pat or two of extra butter into the pan if needed.  While cooking, heat the heavy cream to a simmer in a separate saucepan.  Remove from heat and stir in the mustard.  Crumble the pancetta into the sprouts, then stir in 2/3 of the sauce.  Transfer the mixture to a dish and top with the remainder of the sauce.
Read more

Mock Sweet Potato Casserole

https://www.wholesomeyum.com/recipes/pecan-roasted-better-than-sweet-potato-casserole-low-carb-paleo/  Ingredients Veg 4 cups butternut squash, peeled and cubed 1 medium head of cauliflower, chopped to florets 4 T unsalted butter 2 tsp cinnamon 1 tsp sea salt 1 tsp black pepper Topping 2 cups pecans (divide into 1.5 cup and 0.5 cup quantities) 1/4 cup monk fruit allulose blend (or "brown sugar" monk fruit allulose blend) 1 tsp cinnamon 1/8 tsp sea salt 2 T unsalted butter Casserole 2.5 T unsalted butter 2 T monk fruit allulose blend (or "brown sugar" monk fruit allulose blend) 2 tsp granulated splenda 1/2 tsp of pumpkin spice 1/4 tsp salt 3 T heavy cream Instructions Veg Roasting Preheat oven to 400° F.  Line baking sheet w/ lightly greased foil, or parchment. Toss cubed squash, cauliflower florets, 2 T melted butter, salt, cinnamon, and black pepper in a bowl. Arrange vegetables in a single layer on the baking sheets.  Roast for 30-35 min until soft and golden. Kee
Read more