Keto Pad Thai with Zoodles

Instructions

1. Step 1

   Spiralize the zucchini and place the noodles in a colander. Gently press them dry to remove surface moisture.

   Ingredients used: 800.0 gr Zucchini

   Cookware: colander, spiralizer

2. Step 2

   Whisk the fish sauce, tamarind paste, allulose, lime juice, and red pepper flakes until the sweetener begins to dissolve.

   Ingredients used: 30.0 gr Allulose, 2.0 gr Chili Pepper, 45.0 ml Fish Sauce, 45.0 ml Lime Juice, 30.0 gr Tamarind Paste

   Cookware: mixing bowl, whisk

3. Step 3

   Heat 10 ml avocado oil in the wok over high heat. Add the shrimp and stir-fry until opaque and the centers reach 63°C, then transfer them to a clean bowl.

   Timer: 3 min (fixed)

   Ingredients used: 10.0 ml Avocado Oil, 450.0 gr Shrimp

   Cookware: mixing bowl, spatula, wok

4. Step 4

   Reduce to medium heat and add 10 ml avocado oil. Pour in the eggs and stir until set, then transfer them to the bowl with the shrimp.

   Timer: 2 min (fixed)

   Ingredients used: 10.0 ml Avocado Oil, 4.0 piece Egg

   Cookware: mixing bowl, spatula, wok

5. Step 5

   Return the wok to high heat and add the remaining 10 ml avocado oil. Stir-fry the garlic and scallions until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 10.0 ml Avocado Oil, 12.0 gr Garlic, 60.0 gr Scallion

   Cookware: spatula, wok

6. Step 6

   Add the prepared zucchini noodles and toss continuously until hot but still firm.

   Timer: 2 min (fixed)

   Cookware: tongs, wok

7. Step 7

   Add the bean sprouts, prepared sauce, cooked shrimp, and egg. Toss until evenly coated and heated through, then remove the wok from the heat.

   Timer: 2 min (fixed)

   Ingredients used: 150.0 gr Bean Sprout

   Cookware: tongs, wok

8. Step 8

   Divide among four plates and finish with the peanuts and cilantro.

   Ingredients used: 20.0 gr Cilantro, 60.0 gr Peanut

   Cookware: tongs