Easy Shrimp Pad Thai Recipe with Low Carb Shirataki Noodles

Low Carb Shrimp Pad Thai
Dairy Free Grain Free Kid Friendly Low Carb One Pan 

Nutrition: 424 Calories | 9g Net Carbs | 38.4g Protein | 16.5g Total Fat

Sweet and savory Shrimp Pad Thai is an easy stir-fry recipe, perfect for lunch or dinner. And there’s a low carb noodle option too.

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Pad Thai is one of my favorite dishes to get at Thai restaurants. One time, I was at a street fair with my family, and I was so delighted to find a food truck devoted to Pad Thai. Lunch was an easy decision that day. Pad Thai is a stir-fry noodle dish usually served with chicken, shrimp or tofu (I always choose shrimp if I can). Dressed in a sweet and savory peanut sauce, topped with crunchy peanuts and a squeeze of fresh lime, pad Thai, is a flavor explosion in your mouth. I was so excited when I discovered how easy it is to make at home, and now I want to share this easy recipe with you.

Start with the Sauce

Stir-fry recipes cook up really fast. The trick to making stir-fry is to have all your ingredients prepped and ready before turning on the the stove. For this shrimp pad Thai recipe, start by making the peanut sauce. In a food processor or blender, combine peanut butter, coconut oil, soy sauce, garlic cloves, sesame oil, fish sauce and water. Puree everything together until you get a smooth sauce and set aside. If you don’t have sesame oil and fish sauce, you can omit them. But they are great to have in your pantry for Thai and asian dishes; just a little bit adds a lot of flavor. If you like your pad Thai spicy, you can also add sriracha to the sauce.

Prep Your Ingredients

The next step is to prep all your ingredients. Chop and slice your vegetables. I used fresh chives for this recipe because I have them growing in my garden, but scallions are a great substitute. Peel the shrimp and take the tails off it you need to. Cook your noodles according to the package directions. While searching online for low carb noodle options, I came across shirataki noodles. They are plant based tofu noodles, and easy to prepare. Usually you just rinse them, and then boil for a few minutes. I found them at my grocery store in the specialty refrigerated section near the produce. This recipe is so flexible, you can really use any noodle you like. You can be flexible with the vegetables too. Stir-fry is an easy way to use what you have in the refrigerator.

Time to Stir-Fry

Now that you have all your ingredients prepared, it’s time to turn on the stove, to medium-high. Use a wok or a large skillet. Once the pan is hot, add a little oil and the shrimp. Stir-fry until just pink, and remove them from the pan so they don’t overcook. Add a little more oil to the pan, and cook the carrots and bell peppers. Once the vegetables start to get soft, add the cooked noodles, shrimp, chives and sauce to the pan. Stir everything together, and cook for another minute. Serve your shrimp pad Thai topped with chopped peanuts, more chives and a lime wedge on the side. Yum!! Sriracha makes a great topping too, if you want to add some spice.

Some more recipes to check out: Sheet Pan Shrimp and Asparagus, Homemade Mexican Fish and Shrimp Soup, and One Pan Creamy Lemon Chicken and Broccoli.

Easy Shrimp Pad Thai Recipe with Low Carb Shirataki Noodles

Sweet and savory Shrimp Pad Thai is an easy stir-fry recipe, perfect for lunch or dinner. And there’s a low carb noodle option too.

Total Time: 20 min
Prep Time: 10 min
Cook Time: 10 min


  • 1.5 lbs Shrimp
  • 2 tsp Coconut Oil, Divided
  • 16 oz Shirataki Noodles
  • 1 Cup Carrots, Chopped
  • 2 Bell Peppers
  • 1/3 Cup Peanuts, Chopped
  • 1/2 Cup Chopped Chives, Divided
  • 2 Limes, Quartered for Serving

Sauce Ingredients

  • 2 Tbsp Peanut Butter
  • 2 Tbsp Coconut Oil
  • 1 Tbsp Each: Sesame Oil, Soy Sauce, Fish Sauce
  • 3 Cloves of Garlic
  • 1/4 Cup Water


  1. In a blender or food processor, combine all the sauce ingredients. Puree the sauce until it’s smooth and set aside.
  2. Chop the carrots, peanuts, and chives. Slice the bell peppers into strips. Remove the shells and tails from the shrimp, if necessary. Prepare the noodles according to the package directions. Have all the ingredients and the sauce ready by the stove to stir-fry.
  3. Heat up a wok or large skillet over medium high heat. Once the pan is hot, add 1 teaspoon of coconut oil to the pan. Add the shrimp and cook until they just turn pink, about 2 minutes. Remove the shrimp from the pan.
  4. Add another teaspoon of oil to the pan. Add the peppers and carrots to the pan and stir fry until they start to get tender, 2-3 minutes.
  5. Finally, add the shrimp, noodles, sauce and 3/4 of the chives to the pan (leave about 2 tablespoons for serving). Stir everything together and stir-fry for another minute and remove from the heat.
  6. Serve the pad thai topped with chopped peanuts and chives and fresh lime juice as desired. Enjoy.


Yield: 4 servings, Serving Size: 1/4 of the Pan

Amount Per Serving:  Calories: 424,  Total Fat: 16.5g, Saturated Fat: 8.5g,  Cholesterol: 219.8mg, Sodium: 1260.8mg, Carbohydrates: 14.6g, Fiber 5.6g, Sugars: 3g, Protein 38.4g

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