Pak Wan Gung
Stir-fried Sweet Leaf with Shrimp
Yes, with a tweak: confirm no added sugar in the stir-fry sauce. About 6g net carbs per serving, lower than 7 in 10 Thai dishes.
What it is
A simple and nutritious stir-fry featuring tender sweet leaf (pak wan) and succulent shrimp, lightly seasoned with garlic, fish sauce, and a touch of oyster sauce. A healthy and flavorful vegetable-focused dish.
Key ingredients
Sweet leaf (Sauropus androgynus), shrimp, garlic, bird's eye chilies, fish sauce, oyster sauce (small amount), cooking oil.
How to make it keto
Confirm no added sugar in the stir-fry sauce. Request minimal oyster sauce, or substitute with fish sauce if preferred. Ensure no additional high-carb vegetables are added.
Say this to the waiter (Thai)
ไม่ใส่น้ำตาล ไม่ใส่น้ำมันหอย ครับ/ค่ะ
For Pak Wan Gung: no sugar, no oyster sauce, please. Say it: mai sai nam tan, mai sai nam man hoi, khrap/kha.
Watch out for
Hidden sugar in oyster sauce or general stir-fry seasoning; potential for excessive use of starchy vegetables.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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