Keto Salmon Pad Thai
Pad Thai, reimagined. This low-carb riff swaps out noodles for a tangle of sautéed zucchini noodles and cauliflower rice, then layers in color and crunch with cucumber, red cabbage, and scallions. A Thai-marinated salmon fillet anchors the bowl, glazed in a gently sweet peanut sauce spiked with coconut milk, honey, and a touch of chili. It’s vibrant, rich in protein, and a fresh, clean nod to a takeout classic.
Nutritional facts
Protein
43g
Carbs
18g
Calories
590kcal
Fat
41g
Ingredients
Cucumber, Sesame Oil, Canola and Olive Oil Blend, Red Curry Paste, Furikake Nori Seasoning, Garlic Powder, Black Pepper, Cumin, Garlic, Honey, Lemon Zest, Sweet Paprika, Zucchini, Kosher Salt, Peanuts, Coconut Milk, Rice Wine Vinegar, Peanut Butter, Green Onion, Lemon Juice, Ginger, Crushed Red Pepper, Red Cabbage, Salmon, Italian Parsley, Soy Sauce, Cauliflower
Contains fish, shrimp, coconut, wheat, peanuts, soybeans, sesame seeds.
Reviews
4.0
Based on 19 reviews
Erin · 08/30/25
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About Tlacualli .
Tlacualli is a Nahuatl (Uto-Aztecan language of Nahuatl people of Mexico) and signifies connection through food. Chef Santiago Lopez is native to Mexico; extremely passionate about his roots, especially the diversity found in Mexican gastronomy. To this Chef, cooking is not just about putting a dish on the table. It's about passion, love, and subtlety in the preparation. It's finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony. Chef Lopez "love of cooking began 25 years ago at the age of 12 when he started working in restaurants in Mexico. Lopez found his true passion there and decided to dedicate himself to discovering great contrasts and diversity in gastronomy. He arrived in New York at the age of 20. Since then he has focused on developing his passion. His first experience was at a Mexican restaurant, La Hacienda. Lopez then assisted with the opening of the Dos Caminos Restaurant in New York. He went on to work at the Rosa Mexican Restaurant, where he trained the staff at the Atlanta opening, and ended his stay there as a pastry chef. After 25 years in this beautiful profession, this chefs have realized only one thing: he does not cook to live, he lives to cook.
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