Hey friends and happy Wednesday!
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My Pad Thai recipe is outrageously delicious…and SECRETLY LOW CARB! That’s right! It uses half zucchini noodles and half brown rice noodles! (Or you have the option of being fully one or the other!) The sauce is out of this world too – it’s my favorite meal for a reason!
So one thing about being on the Specific Carb Diet is that if I want to eat a “special, restaurant quality meal…” I’m not going to get it at a restaurant. Because frankly, chef’s don’t have the time — or the special ingredients — to make a sauce that I can eat. SO — if I want a special meal, I’ve got to make it myself. Which is fine! I love to do it!
The trick is…how to cook for both me, and my fiancé — who unlike me, can eat whatever he wants! Well, I’ve put my creativity to work and have actually become pretty good at it, if I do say so myself. Take tonight’s meal for example. I make it all up — take my portion out, and then ADD the brown rice noodles to it, so that he gets the “full pad thai experience!” Super easy, all it takes is a little creativity and planning ahead!
Anywho…
Here’s what you need: (Serves 2-3)
1 lb sea bass, cut into two filets
2 zucchini, spiralized
1/2 box brown rice pad Thai noodles
1/2 cup frozen peas, thawed
2 carrots, small dice
1/2 red pepper, small dice
2 green onions, diced
4 mushrooms, sliced
1 egg
Garnish:
fresh cilantro
Green onion, sliced – green parts
Raw cashews, chopped
The sauce:
2 grated garlic cloves
1/4 cup coconut aminos
1/4 c fresh squeezed lime juice
2 T tamarind paste
1 1/2 T apple cider vinegar
1 T red curry paste
1/4 cup almond butter
3 Tbsp date syrup
1 Tbsp grated fresh ginger
1 tsp toasted sesame oil
Tools:
Baking Sheet
Spiralizer
Microplane zester
Mixing bowl
Wok or large frying pan
Nonstick tinfoil
Good chef’s knife
Combine your sauce ingredients in a bowl and whisk together. Set aside for later.
Preheat oven to 400 degrees. Bake sea bass (or protein of choice) on a tinfoil lined baking sheet for 15-18 minutes until the internal temperature is 145 degrees.
Meanwhile, cook your brown rice noodles per package directions, and bake your spiralized zucchini for 5 minutes in the 400 degree oven, just until pliable.
Heat 3 Tbsp EVOO in a large wok and sauté your veggies for four minutes until vibrant in color, still with a nice bite.
Create a well in the center, add a little more oil and scramble your egg.
Pour the sauce over your veggie mixture and stir to combine. Add your zucchini noodles and mix well.
At this point, you may serve as-is, with just zucchini noodles for a keto and Specific Carb Diet meal. OR you can add your cooked and drained brown rice noodles and mix to combine.
Serve, garnished with cilantro, green onion and chopped cashews!
Oh my gosh, I am OBSESSED with this meal! It is truly so delicious! The sauce is absolutely phenomenal. It’s nutty, it’s tangy, it’s sweet, it’s salty — it’s got all those flavors that make it a party in your mouth!
And the textures are even better! The slurpy noodles are the perfect vessel for that sauce! And crunchy cashews are lovely – the stir fried veggies still have a nice bite to them, and I love the fresh little pop that comes from the cilantro!
I served this with sea bass, which was the perfect buttery, flakey, melt-in-your-mouth compliment to this dinner!
Overall, it was an 11/10!! I will absolutely be making it again next week!
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24 responses to “Pad Thai!”
Yes please!!
haha thanks John! this was one of my favorites! Hugs and love xox
Your hunny will be eating good.
hahah yes he defintiely does! thanks JB! Hugs and love xox
You are very welcome.
xoxo 🙂
Yum!!
Thanks so much Kristie! Hugs and love xox
Yum yum!
Thank you so much Aisha! Hugs and love xox
I always love your posts. ♡
Keep up the good work lovely.
Follow me ? And my posts :))
Once again you have my undivided attention. 🙂
hahaha thanks so much Ian! 🙂 Hugs and love xox
THANK YOU! THANK YOU! THANK YOU! I’ve been wanting a recipe for this!
oh good!!! I’m so glad, HJ! enjoy, this was a real hit! Hugs and love xox
I love pad thais!
thank you!! me too!! Hugs and love xox
❤❤❤❤
I love Pad Thai! Mixing in Zucchini noodles makes it that much healthier!
thanks Sharon! Yes! it’s a great hack to sneak in some veggies! they blend right in! 🙂 Hugs and love xox
Pad Thai with zucchini noodles. This makes me wonder how well Pad Thai would work with spaghetti squash (since I just made some last week). Hmmm.
I was in Thailand the first time I had Pad Thai, at a golf course restaurant, but anyway (I did not play the course, near the work site). When the dish arrived, I had a football on my plate and two chopsticks. I stared at it. My hostess, who made sure we ate well why working at the steel mill, asked why I was not eating it. I said that I had no idea where to start! I took the two chopsticks and made a hole in the egg wash crust. The dish then poured out the hole and filled the plate, just as the chef had intended. It wasn’t just the good food; it was the amazing presentation.
That looks amazing!
oh my gosh i still dream of this dinner! haha