15-Minute Keto Pad Thai for Epilepsy Awareness Month

Credit: Gnom-Gnom.com

November is Epilepsy Awareness Month, making it the perfect time to spotlight practical, empowering ways people with epilepsy — and their families — can support their health through everyday choices, including what’s on the plate. At NYU Langone, experts often recommend therapeutic eating patterns such as the ketogenic diet, the modified Atkins diet, and other low-carb approaches that may help reduce seizure frequency in some individuals. While these diets can feel restrictive at first glance, they don’t have to mean giving up your favorite flavors.

This quick, 15-minute low-carb, paleo and keto Pad Thai proves that delicious food and epilepsy-friendly eating can absolutely go hand in hand. Using shirataki noodles as a low-carb base and building rich flavor from coconut aminos, fish sauce, garlic, lime and your choice of shrimp or chicken, this dish delivers big satisfaction with few calories. It’s nutrient-conscious, packed with protein, full of fresh herbs and flexible enough to fit into multiple therapeutic diets often used in epilepsy care.

Whether you’re exploring keto for seizure control, trying to clean up your weeknight meals, or simply craving a cozy takeout classic without the carbs, this Pad Thai offers a flavorful, fast, and feel-good option. And with only 5 minutes of prep and 10 minutes of cooking, you can have a restaurant-level dish on the table in no time — perfect for busy caregivers, families or anyone looking to support their brain health through food.

Ingredients:

•1 package shirataki fettuccini noodles

•1 1/2 tablespoons fish sauce

•1 1/2 tablespoons coconut aminos

•2 tablespoons xylitol or erythritol

•1/4 teaspoon blackstrap molasses, optional

•1/8-1/4 teaspoon cayenne pepper or red pepper flakes to taste

•2-3 tablespoons fresh lime juice to taste

•1-2 tablespoons coconut oil for cooking

•2 cloves garlic minced or pressed

•200 g fresh shrimp or chicken

•2 eggs lightly beaten

•30 g bean sprouts

To serve:

• 3 green onions finely sliced
• ½ cup fresh cilantro leaves torn
• 35 g unsalted peanuts lightly toasted & roughly chopped
• lime wedges

Directions:

1. Follow manufacturer’s instructions to prepare the shirataki noodles. This generally includes draining the noodles, rinsing well in cold water, placing in boiling water for a couple of minutes, then drying the noodles in a non-oiled pan over medium heat. Set aside.
2. Whisk together thoroughly in a small bowl fish sauce, coconut aminos, sweetener and red pepper flakes or cayenne. Add lime juice to taste, starting at 2 tablespoons.
3. Heat up oil in a skillet or pan over medium heat. Add in garlic and sauté briefly until it just starts to brown. Add in shrimp and cook for 2-5 minutes on each side (depending on their size), until just cooked through. Pile the shrimp on the edge of the pan.
4. Pour in the lightly beaten eggs and continue to cook, stirring them to scramble, until solid but still moist and tender.
5. Pour in the prepared sauce and mix briefly until the shrimp and scrambled eggs are evenly coated. Add in prepared noodles, tossing to coat in the sauce. Add sprouts and continue to cook for 2-3 minutes.
6. Garnish with green onions, cilantro and peanuts. Serve immediately with fresh lime.

This recipe was originally published on Gnom-Gnom.