Crawfish Pad Thai

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Crawfish Pad Thai

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:

178 calories

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


12 comments on “Crawfish Pad Thai


    • I did, too, Martha, and technically, you’re right! But you don’t have to “shout” it with all caps to correct me. Collette Heimowitz, the nutritionist at Atkins Nutritionals and the nutritionist who worked directly with Dr. Atkins for a very long time, has said raw carrots in small amounts are OK, even in Induction. Large amounts of carrots COOKED is not OK because the glycemic load is much higher when carrots are cooked. The heating somehow changes the glycemic load. She said to me specifically in a direct question about carrots, “Carrots have been given a bad wrap and small amounts of raw or nearly raw ones are quite OK”. Once again, this came directly from her by way of my direct question on the forums. I think she, of all people, would know. I never have a lot of carrot in my recipes, anyway. And I figure folks who want to leave them out will. But I also seriously doubt 1 medium carrot divided equally among SIX people would have much impact on one’s blood sugar or glycemic load. That’s only about a 1″ piece! If you seriously think that tiny an amount will do you irreparable harm, just leave it out.

  2. Hey! I still can’t get over how amazing and delicious your pad thai looks. Are there any ingredients that you’d say are less essential than others? As a poor grad student I can’t really afford to drop a ton of money on just one dish, haha. Thanks!

    • You’ll like it. Actually, the seasoning sauces are all essential, but are pretty cheap in my local Walmart grocery. The expensive item here is the crawfish tails. You could sub in thin slices of lean pork or chicken and end up with a pretty tasty Pad Thai. Try that and your budget won’t take such a hit. 🙂

    • You’ll like it Angela. The squash taste didn’t come through AT ALL! I was surprised, actually, because that taste usually is detectable (my hubby hates spaghetti squash). Let me know how you like this dish!

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