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Chicken Pad Thai

Keto Chicken Pad Thai

This makes a total of 4 servings of Keto Chicken Pad Thai. Each serving comes out to be 431 Calories, 35.3g Fats, 5g Net Carbs, and 26.3g Protein.
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Ingredients
  

Pad Thai Sauce

  • Juice 1/2 Lime
  • Juice 1/3 Lemon
  • 1 ½ tbsp. Reduced Sugar Ketchup
  • ½ tsp. Worcestershire Sauce
  • 3 tbsp. Red Boat Fish Sauce
  • 1 ½ tbsp. Sambal Olek
  • 1 ½ tsp. Minced Garlic
  • 1 tbsp. Natural Peanut Butter
  • 1 tsp. Rice Wine Vinegar
  • 7 drops Liquid Stevia

Noodles and Toppings

  • ¼ cup Cilantro chopped
  • 3 medium Green Onions chopped
  • 2 large Eggs
  • 2 packets Shirataki Noodles
  • 3 medium Chicken Thighs
  • 4 tbsp. Coconut Oil
  • 4 oz. Mung Bean Sprouts
  • 2 tbsp. Peanuts chopped

Instructions
 

  • Mix together all of the ingredients for the sauce using a fork or whisk. Set aside.
  • Drain shirataki noodles and rinse well. Repeat 5 or 6 times, then dry as much as you can using a cloth, winging out as needed.
  • Debone and deskin chicken thighs, then cut into cubed pieces.
  • Heat 2 tbsp. Coconut Oil in a pan over medium-high heat. Once the pan is hot, add the chicken to create a sear. Flip chicken pieces over to sear the other side. Set aside and repeat with the rest of the chicken (using more oil).
  • In the same pan, add the shirataki noodles and dry fry them for 5-8 minutes or until noodles become firmer to the touch. Reduce heat and scramble 2 eggs into the noodles.
  • Add the sauce, chicken (including oil), cilantro, and green onion to the noodles. Let this cook down for about 5-10 minutes depending on thickness you want.