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! Course: Main Course. Cuisine: Thai. Keyword: chicken pad thai. Servings: 4 people. Calories: 268 kcal. Author: Kailey.
⏱️ Prep: 10 min🍳 Cook: 20 min
Nutrition
268
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 3 tbsp | 45 ml | fish sauce |
| 1 tbsp | 15 ml | rice vinegar |
| 1 tbsp | 15 ml | sambal oelek (chili paste, use 1 tsp if you prefer less heat) |
| 1 tbsp | 15 ml | peanut butter |
| 1 tbsp | 15 ml | coconut aminos |
| 2 tbsp | 30 ml | lime juice |
| 5 drops | stevia | |
| 1 16 oz package | shirataki noodles | |
| 1 lb | 455 g | chicken breast, butterflied and cut into bite sized pieces |
| 2 | eggs, beaten | |
| 1/2 tbsp | ginger, minced | |
| 2 cloves | garlic, minced | |
| 3 | large scallions, thinly sliced, keep whites and greens separate | |
| 1 tbsp | 15 ml | sambal oelek |
| 1 1/2 cups | bean sprouts | |
| 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 from the wok or pan and set aside. Add shirataki 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!