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This Keto Chicken Pad Thai is a quick and easy weeknight meal for 2 or make ahead for easy lunches!
Chicken Pad Thai
Chicken pad Thai is a well-known and popular Thai street food made with wide rice noodles and a scrumptious flavorful sweet and savory fish sauce, usually topped with crushed peanuts to serve. Making this dish keto friendly isn’t as hard as you think, just swapping out those rice noodles and tweaking the sauce to remove the sugar is just a few of the simple ways to create this Keto Chicken Pad Thai.
Shirataki noodles or Miracle noodles are the perfect keto swap for rice noodles in this dish. If you’ve never tried them before they are a zero calorie food that is derived from the Konjac yam. The fiber that comes from the root of this plant is called glucommanon. This is a starch that is an indigestible dietary fiber and therefore they have no calories or carbohydrates. They do not really have much of a taste of their own, but do have a smell when you first open the package. It’s best to rinse and drain them well before using. Once in a recipe, they noodles will absorb the flavors, spices and sauce that the recipe includes so they are a fantastic option for swapping in many traditional dishes that use noodles or pasta.
Since this recipe just serves 2, you can easily double it for work lunches for yourself for the week or make it for a family of 4 for a quick weeknight meal.
Some other recipes using Shirataki Noodles or that could be added to the meal, you might like:
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Keto Chicken Pad Thai
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Keto Chicken Pad Thai
Enjoy this healthy keto version of Chicken Pad Thai made with a sugar-free coconut aminos and fish sauce. Whip up a quick batch for a speedy low-carb week night dinner. Feel free to swap the
chicken out for another protein source like turkey, beef or duck if you prefer. To lower the carbs even more you can substitute almonds for cashews.
- 1 packet shirataki noodles (200g prepared drained weight)
- 1 tbsp butter (ghee or coconut oil)
- 2 chicken breasts skinless, sliced into strips (330g)
- 1/2 red pepper thinly sliced (70g)
- 2 small spring onions finely chopped (10g)
- 2 cloves garlic minced
- 1/2 small red chili
- 1 large egg whisked with a fork
- 50 g beansprouts
- 1 tsp sesame oil toasted
Keto Pad Thai Sauce
To serve (Optional)
- 15 g cashew nuts (or almonds for less carbs )
- 12 g fresh coriander chopped
- 1/2 tbsp lime juice
Prepare the shirataki noodles according to the packet instructions.
Meanwhile, make the Keto Pad Thai sauce. Mix everything together in a small bowl.
Taste, and adjust the flavors to your liking.
Place a large wok, non stick sauté pan or cast iron skillet on medium heat with 1 tbsp of butter, ghee, or coconut oil. Add the chicken and fry for about 3
minutes. Add the pepper, spring onion, garlic and chili. Cook for 1 further minute until
Push the chicken mix to one side of a pan with a spatula and add the egg. Cook for 1 -
2 minutes until your liking then fold through the Keto Chicken Pad Thai.
Optional: Dry fry the cashew nuts in a pan for 3 - 4 mins until golden. Remove from the heat and allow to cool then roughly chop.
Rinse and drain the noodles.
Toss in the noodles, beansprouts, toasted sesame oil and sauce until well combined.
Divide the Low Carb Chicken Pad Thai between serving bowls, (optional) sprinkle over crushed cashew nuts or almonds, fresh coriander and a squeeze of fresh lime.
Storage: Best fresh or can be stored in the fridge for up to 2 days.
Net Carbs 7g
Optional cashew nuts to serve is not included in this nutritional info.
Jo is the creative food photographer and stylist behind the healthy eating blog, Modern Food Stories. Jo’s a testament that once you find the right approach for you, you can overcome chronic illness through the healing power of food. She believes the secret to radiant health starts and ends with a healthy gut so all her recipes are grain, gluten and refined sugar free. Many are also dairy-free.