Print Recipe
5 from 9 votes

Keto Chicken Pad Thai

An authentic and flavorful keto chicken pad thai! Sweet, sour, salty, and spicy, this pad thai will hit all of your taste buds. A super easy meal for 4 and ready in just 30 minutes!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Thai
Servings: 4 people
Calories: 268kcal
Author: Taryn

Ingredients

Sauce

  • 3 tbsp fish sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sambal oelek (chili paste, use 1 tsp if you prefer less heat)
  • 1 tbsp peanut butter
  • 1 tbsp coconut aminos
  • 2 tbsp lime juice
  • 5 drops stevia

Keto Pad Thai

Toppings

  • 1/4 cup peanuts, chopped
  • 1/3 cup cilantro leaves, chopped

Instructions

  • Wash and dry fresh produce. Thinly slice scallions, keeping whites and greens separated. Peel and mince ginger and garlic. Roughly chop cilantro leaves.
  • Butterfly the chicken breast then cut into small bite sized pieces.
  • In a small bowl, whisk together all sauce ingredients until well combined and smooth.
  • Heat a drizzle of oil (I used sesame oil) in a wok or large pan over medium high heat. Add ginger and garlic and stir fry until fragrant (about 30 seconds), stirring frequently. Add scallion whites and  1 tbsp sambal oelek to wok with ginger and garlic and continue stir frying until scallions have softened about 2-3 minutes.
  • Once scallion whites have softened, add chicken to wok with the ginger, garlic, scallions, and sambal oelek. Stir fry chicken for 5 minutes or until lightly browned and cooked through.
  • While chicken cooks, beat 2 eggs until well combined. Drain and rinse shirataki noodles thoroughly under hot water for about 2 minutes.
  • Once chicken has finished, remove the chicken stir fry the wok or pan and set aside. Add shiratki noodles to the wok and stir fry noodles until firm, about 5-7 minutes.
  • Once noodles have cooked, add the beaten eggs to the wok with the noodles and stir fry for 2-3 minutes until the eggs have cooked. Stir frequently to break up/scramble the eggs.
  • Once eggs have cooked, add the chicken stir fry, pad thai sauce, and bean sprouts to the wok. Continue stir frying for about 2 minutes until all ingredients are well combined.
  • Top with scallion greens, crushed peanuts, and cilantro to serve. Enjoy!

Nutrition

Calories: 268kcal | Carbohydrates: 8g | Protein: 32g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 154mg | Sodium: 1334mg | Potassium: 692mg | Fiber: 2g | Sugar: 3g | Vitamin A: 430IU | Vitamin C: 13.1mg | Calcium: 55mg | Iron: 2mg