Low Carb Pad Thai Bowl
This is a recipe I promised to create for my cousin Jenny for sometime now. We got to talking last fall about family and life and stuff – you know how those conversation go right?
The conversation drifted into talking about health and from there to diabetes. Jenny is diabetic and has been for the last few years. We talked about this and that and then about what meal she misses most and that is Pad Thai.
Pad Thai is pretty much a big no-no if you are a diabetic. One serving of rice noodles has about 44 carbs and who eats just one serving right? That’s been Jenny’s challenge – she loves it, but it doesn’t love her.
I’ve been playing with different ways to cut the carbs and really the best way to cut carbs is removing the noodles. Ahhhh! But will that work? You bet it does!
I worked with a couple of different vegetables and settled on sweet potatoes and zucchini. The combination is just perfect. I’ve added some bean sprouts and mushrooms too. Now me, I like tofu, but if you’d prefer you can add your protein of choice.
The sauce is full of peanutty goodness and is lip smacking good! Cousin Jenny… it was worth the wait because I nailed it! Let me show you how easy it is!
I started by “zoodling” the zucchini and sweet potatoes. I used to have a hand noodle-maker, but I retired that one and upgraded to a “zoodle-maker” that adhere’s to the cupboard. Cost went from $12 to $39, but it is easier to use. I’ve linked a couple examples (affiliate link)- use what works for you!
Because you’re stir frying a bunch of vegetables it’s best to prep all of the ingredients first, so from there I sliced the onion, bell pepper and made the sauce. For that, just add all of the sauce ingredients to a blender and give it a whirl to mix.
Now it time to stir fry. Heat a wok or large skillet to high. When it’s screaming hot, add canola oil and give it a good swirl. Add the sweet potato and mushrooms. Keep it moving around so it doesn’t burn, next adding the zucchini, onions and bell peppers. Add the bean sprouts last and continue mixing. Remove from heat and add the sauce and give it a good stir.
Top with chopped cilantro and serve with lime wedges.
Better than take out! AND the carbs are cut in half! How delicious does that sound? Easy too, right? 15 minutes to prep and only about 8-10 minutes cook!
My kinda meal!
Are you ready? Let’s get cooking!
Low Carb Pad Thai Bowl
- 3 long thin sweet potatoes peeled
- 3 zucchinis
- 1 yellow onion skin removed and cut into strips
- 8 oz. package beans sprouts
- 1 bell pepper julienned
- 8 oz. mushrooms pre sliced works!
- 8 oz firm tofu cubed
- Peanut Sauce
- 1/4 cup peanut butter
- 1/4 cup oyster sauce
- 1/4 cup low sodium soy sauce
- 2 tbsp sugar
- 1 tbsp sesame oil
- 1-2 tsp Sriracha sauce to taste
- 2-3 tbsp chopped cilantro
- 2-3 tbsp peanuts chopped
- Started by "zoodling" the zucchini and sweet potatoes.
- Next prep the remainder of the vegetables. Slice the onion, bell pepper and mushrooms. Remove the beans sprouts from the bag to they are ready to go into the stir fry.
- Now make the sauce. For that, just add all of the sauce ingredients to a blender and give it a whirl to mix.
- When you are ready to begin cooking, heat a wok or large skillet to high. When it's screaming hot, add canola oil and give it a good swirl. Add the sweet potato and mushrooms. Keep it moving around so it doesn't burn, next adding the zucchini, onions, tofu and bell peppers, continue to stir fry. Add the bean sprouts last and continue mixing. Remove from heat and add the sauce and give it a good stir. While you're cooking try not to break the "zoodles".
- Serve steaming hot, topped with chopped peanuts and cilantro.
This is another in a series of bowl recipes – my version of a complete meal in a bowl! Love Mexican food? Then check out this recipe for my Slow Cooker Santa Fe Chicken Bowl. Love a Caprese Salad? Then you’ll love this bowl!