Healthy, Low-Carb Pad Thai

High-protein, low-carb, chicken Pad Thai recipe

If you are living a low-carb lifestyle, you know how hard it can be to find a good option to satisfy your noodle cravings! I have been craving Thai food like crazy this week, and I customized a Pad Thai recipe that tastes SO GOOD, and is loaded with protein and slim on carbs.

I prefer chicken in my Pad Thai, but you can substitute the chicken out for your meat of choice, or tofu.

I used Shirataki noodles, and I have to warn you - these noodles are super stinky when you first open them! I spent several minutes rinsing them with warm water in the sink - which did the trick,

I don't feel like giving up some of the carbs here took away from the flavor at all - this meal hit the spot, and I am super excited to share the recipe with you.

Healthy, low carb chicken Pad Thai - yields 4 servings

Ingredients

For the base:

2 (8 oz) packages Shirataki noodles

2 boneless, skinless chicken breasts

3 Tbsp butter

2 Tbsp minced garlic

2 c thinly chopped celery

2 thinly sliced red bell peppers

Garlic salt, to taste

4 eggs, beaten and scrambled - add 4 Tbsp water

For the sauce:

6 Tbsp natural peanut butter (I used Adams Creamy Natural)

4 Tbsp fish sauce

2 Tbsp soy sauce

1/4 C granulated stevia

2 Tbsp rice vinegar

1 Tsp red chili paste

1 Tbsp sriracha

1/8 c warm water

For the garnish:

1 lime, cut into 4 wedges

Cilantro

Green onions, diced

Salted peanuts

Instructions

1. Thinly slice chicken breast, celery and red bell pepper.

2. Combine all of the sauce ingredients in a mixing bowl, and mix until combined.

3. Rinse the Shirataki noodles in a strainer under warm water until the smell dissipates.

4. Melt butter in pan, and add the garlic, chicken, celery and red bell pepper. Sprinkle garlic salt. Cook until veggies are tender and chicken is fully cooked.

5. Whisk the eggs, 4 Tbsp water and scramble in a separate pan. Set to the side.

6. Add the eggs and noodles to the pan with the cooked chicken and veggies. Stir in the peanut sauce until well mixed.

7. Serve with cilantro, green onions and peanuts garnishing the top - juice a lime wedge over the top, if desired (would recommend!)

Enjoy!

Total carb and protein breakdown: 17 c, 43 p per serving

My journey with gestational diabetes

I have always struggled with hypoglycemia, and have spent the past 12 years looking for creative ways to always balance my protein and carb intake for balanced blood sugar levels. Although hypoglycemia deals with low blood sugar, while gestational diabetes causes high blood sugar if not managed properly, both require careful attention to balancing my protein and carb intake.

Cooking has always been a passion of mine, and now I get to discover new ways to hit my protein and carb goals, while not giving up any quality of flavor! Each meal, I have a goal to stay between 25-35 grams of carbs, and 25-30 grams of protein. If I feel like I need extra energy, I can add extra carbs to each meal, up to 45 grams of carbs per meal, based on my dietician's guidance.

Rather than feeling frustrated and limited by my gestational diabetes diagnosis, I am spending my time exploring creative low-carb, high-protein snacks and meals and will be documenting my journey along the way. I am not a medical professional, and suggest each woman diagnosed with gestational diabetes works with a qualified nutritionist to meet her goals. My goal is simply to share my journey and what is working for me as I live with gestational diabetes.

I will not be sharing the complete macros of each meal that I share - rather the carb and protein breakdown for each.