Low Carb+ Keto Pad Thai Noodles
- 2 packages Nasoya Shiitake Mushroom Noodles
- 1/4 tsp Red Boat Fish Sauce
- 1 tbsp Skippy Natural Smooth Peanut Butter
- 1 pack Shredded Cabbage
- 1 Organic Red Pepper
- 1/2 tbsp Mushroom Soy Sauce
- 1/4 tsp Garlic Powder
- 1/4 tsp Parsley Flakes
- 1/4 tsp Black Pepper
- 1/2 tbsp Coconut Oil
- 1/2 tbsp Whole Foods Carrot & Ginger Dressing
First, pour 1/2 tbsp of coconut oil into a heated saucepan. Next place shredded cabbage into the saucepan. Put the heat setting on your stove to medium. Season cabbage with garlic salt, Trader Joe’s 21 Seasoning Salute, and garlic powder.
While the cabbage is cooking, rinse the Nasoya noodles in cold water, and then place the noodles into a pot of boiling water. Only cook the noodles for 2 minutes or else they will taste chewy.
Next, put Nasoya Noodles into the saucepan with the cabbage. Add soy sauce, fish sauce, and peanut butter, Whole Foods Carrot & Ginger dressing, and seasonings( garlic powder, black pepper, Trader Joe’s 22 seasonings salute, and parsley flakes) into the mixture. Cook noodles and vegetables for 10-15 minutes.
What are your favorite low carb noodles too eat?