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
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.