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Keto Pad Thai Salad

by Livestrong_Recipes  |  Jan 29, 2019

Keto Pad Thai Salad
Photo Credit: Mark Sisson
  1. PREP
  2. 15 m
  • COOK
  • 10 m
  • 25 m

It’s possible to enjoy the sweet, funky flavor of Pad Thai without the noodles, refined oil, or too much sugar, proven by this Pad Thai salad that is a winner. Crunchy purple cabbage and bean sprouts are tossed with egg and shrimp and a bold dressing inspired by the flavors of traditional Pad Thai.



  • 4 1/5 oz Bowl Toppings, Purple Cabbage Salad
  • 2 cups Bean Sprouts in Water, Natural
  • 2 tbsp Coconut Aminos
  • 1 tbsp maple syrup
  • 1 yields lime juice
  • 1/4 tsp red pepper flakes
  • 3 tbsp Oil, avocado
  • 2 clove garlic
  • 1 tbsp Shallots, raw
  • 1 large whole egg
  • 10 slices raw ginger
  • 14 Raw Shrimp
  • 1 tbsp Fish Sauce


1 In a large bowl, toss together cabbage and bean sprouts. Set aside.
2 In a small bowl, whisk fish sauce, coconut aminos, maple syrup, lime juice and red pepper flakes. Set aside.
3 Heat avocado oil in a wok or large skillet over medium-high heat. Add garlic, ginger and shallot. Sauté for two minutes.
4 Push the garlic, ginger and shallot to the side and pour the egg into the skillet. Stir just until the egg begins to set (about 30 seconds). Add shrimp, continuing to stir and break up the egg, until the shrimp are just turning pink (about 3 minutes).
5 Pour the fish sauce mixture into the skillet. Rapidly simmer 2 to 3 minutes, until shrimp are cooked through. Pour everything in the skillet over the cabbage and bean sprouts. Toss well, and serve. Add fresh herbs if desired.