Keto Noodle Pad Thai Recipe

Keto Noodle Pad Thai Recipe

Ingredients

Yield: 2 servings

• 1 (12-ounce/340-g) package kelp noodles, drained

Dressing.

• 2 tablespoons (32g) unsweetened creamy almond butter
• 1 tablespoon low-sodium tamari or coconut aminos
• 1 tablespoon toasted sesame oil
• 1 tablespoon water
• 1 clove garlic, crushed to a paste
• 2 tablespoons (20g) sesame seeds
• ¼ cup (30g) raw pepitas (pumpkin seeds)

For Garnish.

• 1 tablespoon shredded carrots
• 2 scallions (green parts only), sliced
• 2 teaspoons sesame seeds

Method

1. Put the kelp noodles in a colander
2. Rinse thoroughly, then set aside to drain
3. In a mixing bowl, whisk together the ingredients for the dressing
4. Pat the noodles dry and add them to the bowl with the dressing
5. Toss the noodles in the dressing and let sit for 20 minutes so that the dressing soaks into the noodles and softens them
6. For a crunchier dish, skip this resting period
7. Stir the pepitas into the noodles, then divide the noodles between 2 plates or bowls
8. Garnish with the carrots, scallions, and sesame seeds
9. Refrigerate in a tightly sealed container for up to 2 days

Nutritional Info. 338 calories – 30.2g fat – 10.6g protein – 14g total carbs – 7.9g net carbs

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