I’m very new to Pad Thai, although I’ve seen beaucoup recipes for it in cookbooks and on the internet. I’ve deduced that it’s apparently like gumbo, in that every recipe is a little different. There are similar ingredients in all of the recipes, however, so I went about concocting my own version, pulling from this recipe and that recipe. I had no idea if the final dish was going to be good, and told my husband “If we don’t like it, we can just go out and eat.” It surpassed our expectations! Other than the fact I got it a little too hot with peppers, the overall flavor was truly OUTSTANDING! I now see why people rant and rave about it. I will definitely be making this dish on a regular basis in future! I can’t wait to try it with pork, chicken and shrimp one day.
I’m showing a lesser amount of hot pepper ingredients below than went into my dinner tonight, as it was waaaaay too hot for us with 1/2 tsp. crushed red pepper AND the jalapeno. This meal would be suitable for Atkins Induction Phase, Keto diets and would even fit a Primal-Paleo lifestyle if plan-appropriate sauce ingredients are used.
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3 cloves garlic, minced
3 T. rice vinegar
1 T. oyster sauce
1 T. coconut aminos, tamari or low-sodium soy sauce
1 drop or a whisper of your favorite sweetener (optional)
1 T. fish sauce
2 c. cooked spaghetti squash threads
2 T. olive oil
1 medium carrot, slivered lengthwise very thinly and cut into 2″ pieces
2 oz. purple onion
1 small jalapeno, seeded and slivered into very thin strips
1/8 tsp. crushed red pepper flakes (more if you like things HOT!)
1 c. bean sprouts (I had none on hand and used 1/3 c. slivered water chestnuts instead)
4 large green onions, chopped into ½” pieces
12 oz. crawfish tail meat, (I use cooked, frozen or you could substitute cooked shrimp)
3 large eggs, beaten
½ c. cilantro, chopped
1 T. butter
DIRECTIONS: Cook half the spaghetti squash by slicing in half, removing seeds, putting cut side down into baking dish with 1/2″ water and microwaving on HI for 13 minutes. Holding the squash half with a pot holder or towel, fork out threads from one half of the squash. Reserve the other half of the squash for some other use. In a small bowl, make a sauce of the first 6 ingredients. Set aside. Melt the butter in a non-stick skillet and scramble the beaten eggs lightly. Chop with a knife a bit on a cutting board and set aside for now. Cut up all the vegetables so they are ready for final cooking and assembly. Heat the oil in a large non-stick skillet. Add the carrot, purple onion, green onion and saute until tender crisp. Add the cooked spaghetti squash threads, the bean sprouts (or water chestnuts) and crawfish tails (or shrimp). Continue to stir-fry over medium-high heat for about 5 minutes, to allow flavors to blend. Add the scrambled egg now and then the cilantro, stirring to mix them in evenly. Lower heat. Stir the sauce you prepared and pour it evenly over the mixture. Stir one last time to mix everything thoroughly. Remove from heat and serve at once.
NUTRITIONAL INFO: Makes 6 servings, each contains:
9.8 g fat
8.9 g carbs, 1.9 g fiber, 7 g NET CARBS
14 g protein
715 mg sodium
395 mg potassium
23% RDA Vitamin A, 15% B6, 65% B12, 11% C, 14% E, 53% copper, 21% iron, 12% magnesium, 27% manganese, 15% niacin, 33% phosphorous, 19% riboflavin, 53% selenium, 9% thiamin and 18% zinc