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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.
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2
Calories 404kcal

Ingredients

  • 1 packet shirataki noodles (200g prepared drained weight)
  • 1 tablespoon butter (ghee or coconut oil)
  • 2 chicken breasts skinless, sliced into strips (330g)
  • ½ red pepper thinly sliced (70g)
  • 2 small spring onions finely chopped (10g)
  • 2 cloves garlic minced
  • ½ small red chili
  • 1 large egg whisked with a fork
  • 50 g beansprouts
  • 1 teaspoon sesame oil toasted

Keto Pad Thai Sauce

  • 1 tablespoon fish sauce sugar-free
  • 1 tablespoon coconut aminos
  • 1 dash white wine (or apple cider vinegar)
  • ½ teaspoon Sukrin Gold (or golden Lakanto or coconut aminos, to taste) Optional
  • 1 tablespoon water boiling, if using sweetener, to dissolve it

To serve (Optional)

  • 15 g cashew nuts (or almonds for less carbs )
  • 12 g fresh coriander chopped
  • ½ tablespoon lime juice

Instructions

  • 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 tablespoon 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
    fragrant.
  • 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.

Notes

Net Carbs 7g
Optional cashew nuts to serve is not included in this nutritional info.

Nutrition

Serving: 1serving | Calories: 404kcal | Carbohydrates: 8g | Protein: 54g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 265mg | Sodium: 1234mg | Potassium: 1037mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1484IU | Vitamin C: 62mg | Calcium: 33mg | Iron: 2mg