Keto Pad Thai
1 package Shiritaki Noodles
1/4 cup fish sauce
2 tablespoons rice wine vinegar
1 1/2 tablespoons Swerve
1/2 pound of meat or seafood nite size
1/4 teaspoon cayenne
1 1/2 tablespoons peanut oil
1 teaspoon of Sesame Oil
2 tablespoons minced garlic
2 large eggs
2 cups bean sprouts
2 cups sliced green onions
1/4 cup chopped roasted unsalted peanuts
1/4 cup minced fresh cilantro
1 tablespoon fresh lime juice
DIRECTIONS
First prep the Shiritaki by rinsing under cold water for a couple minutes to get the stink off them, drop them in boiling water for 2 minutes drain well and put into a non-oiled frying pan over medium heat cook until all moisture is gone. Set aside in pan.
In a small bowl, combine the fish sauce, vinegar, and Swerve, and stir until the Swerve dissolves. Set aside. Season the protein with cayenne.
In a wok or large saucepan, heat the oil over medium-high heat. Add the garlic, and cook, stirring, for 30 seconds. Add the protein and cook until it just cooked through and is browned , 1 to 2 minutes. Transfer to a plate and cover to keep warm.
Add the eggs and cook, stirring, until just set, about 45 seconds. Add the sprouts, onions, fish sauce mixture, and noodles, and cook, stirring, until warmed through. Add the shrimp and pork, and peanuts, and cook for 30 seconds. Transfer to a serving platter and toss with the cilantro and lime juice. Serve immediately.
