Ingredients (for 2 servings)
• 1/4 cup almond flour
• 2 tablespoons coconut flour
• 1/2 teaspoon xanthan gum (to create elasticity in the noodles)
• 1 tablespoon psyllium husk
• 1/4 teaspoon salt
• 2 large eggs
• 1 tablespoon olive oil
• 1 tablespoon water (if needed, for dough consistency)
Instructions
1. Mix Dry Ingredients:
In a medium bowl, whisk together almond flour, coconut flour, xanthan gum, psyllium husk, and salt.
2. Add Wet Ingredients:
Add the eggs and olive oil to the dry ingredients. Mix well until a dough forms. If the dough feels too dry, add a tablespoon of water at a time until it reaches a pliable consistency.
3. Knead the Dough:
Knead the dough for about 1-2 minutes to ensure the ingredients are well combined.
4. Roll Out the Dough:
Place the dough between two sheets of parchment paper and roll it out as thin as possible using a rolling pin.
5. Cut the Noodles:
Once the dough is rolled out thin, use a knife or pizza cutter to cut it into thin strips to mimic noodles.
6. Cook the Noodles:
You can either boil the noodles for 1-2 minutes in salted water until they float or sauté them lightly in olive oil for 2-3 minutes until cooked through.
Using the Noodles for Khao Soi
Now that you’ve made your keto noodles, you can follow the Khao Soi recipe and use these freshly made noodles as the base instead of traditional wheat or shirataki noodles.
