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prep time
15 min
cook time
20 min
ready time
35 min
Low Carb Chicken Pad Thai
When ordering Thai food, who doesn’t go for classic pad thai? This Keto-friendly Thai food is actually very low in carbs and sugar. The dish is made with chicken, but you can always substitute it with your favorite protein. Zero-carb shirataki noodles are dressed in a pad thai sauce sweetened with brown erythritol “sugar”. The noodles are mixed with some classic pad thai ingredients: pepper, green onion, scrambled egg, cilantro, and chopped peanuts. Add a squeeze of lime at the end for a zesty burst of citrus flavor.
Where to find special ingredients
You may not need to go to a special Asian market to find fish sauce, sesame oil, rice vinegar, or chili sauce. If you live near a grocery store with an international food aisle, you will likely find these items there. It may be tricky to find substitutes for these ingredients, but sesame oil could be replaced with avocado oil. Rice vinegar could be substituted with white wine vinegar.
Tips for using shirataki noodles
Drain shirataki noodles and have them ready before you need them in your cooking so they can dry out a little. You can even rinse them in your sink and separate them as they drain. Separated noodles are less likely to clump up in your cooking. Boil or simmer the noodles in sauces, broths, or soups so they absorb the most flavor.
Make the dish less spicy
Making this Keto Thai food recipe less spicy is actually very easy. Just omit the chili sauce! You could also substitute chili sauce with a favorite low-carb sauce such as Sriracha. If you do omit the chile sauce instead of substituting it, you may want to add a pinch of salt to your pad thai sauce in the first step of the recipe.
Net Carbs
8.8 g
Fiber
5.3 g
Total Carbs
16.3 g
Protein
38.8 g
Fats
40.7 g
559 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Soy sauce, low sodium
0.13 cup
Water
0.13 cup
Fish sauce (nam pla or nuoc mam)
0.5 tsp
Sesame oil
0.5 tbsp
Mirin
0.5 tbsp
Chili Sauce Ground or Paste
1 tsp
Brown Sugar Replacement
0.5 tsp
Peanut butter
0.5 tbsp
Chicken Breast Boneless Skinless Raw
4 oz
Sesame oil
0.5 tbsp
Salt
0.13 tsp
Turmeric, ground
0.25 tsp
Onion powder
0.13 tsp
Red pepper
2 oz
Scallions
0.5 oz
Raw egg
1 large
Sesame oil
0.5 tbsp
Shirataki Noodle
4 oz
Cilantro
0.5 oz
Peanuts
0.5 oz
Recipe Steps
steps 9
35 min
Step 1
Stir together soy sauce, water, fish sauce, sesame oil, rice vinegar, chili sauce, brown sugar substitute, and peanut butter. Just break up the peanut butter in the sauce with a fork for now. Set the sauce near your stove for later.Step 2
Cube raw chicken breast, then coat it in sesame oil in a mixing bowl. Season the chicken with salt, turmeric, and onion powder. Begin heating a wok or non-stick saute pan on high heat until the pan is hot throughout.Step 3
Add the seasoned chicken cubes to your hot pan, and cook the chicken until it’s golden on all sides. Once the chicken is cooked through, transfer it aside for later. Return the pan to your stove.Step 4
Thinly slice or julienne red bell pepper and chop the green onion. In a separate small bowl, whisk together an egg. Heat the final amount of sesame oil on high heat in your wok or pan.Step 5
Cook the peppers and onions in the wok first until they’re tender and charred. Then, move the ingredients to the edges of the pan. Add drained shirataki noodles to the center of the pan.Step 6
Let the shirataki noodles cook at high heat until they dry out a little and turn golden. Toss the ingredients in your pan until the noodles are fried golden all over. Make another well in the center of your pan.Step 7
Pour the egg into the center of the pan and reduce the heat to medium. Use a spoon or spatula to scramble the egg before stirring it into the noodles. Once the ingredients are combined in the pan, pour the pad thai sauce you made earlier over the ingredients.Step 8
Turn the stove heat back up to high and add your cooked chicken back to the pan. Occasionally stir the ingredients while the sauce simmers. Once the sauce reduces and the noodles absorb any excess liquid, remove the pad thai from the stove.Step 9
Finally, finely chop fresh cilantro and peanuts. Fold these ingredients into the pad thai. Serve with a wedge of lime.
Comments
monherbert 3 years ago
Generally ok. Will cut back on the peanut butter next time by about half, then add 25% more soy sauce and fish sauce then double the sugar
MsDachshund 3 years ago
This was so good! I really liked it a lot. However, I discovered two errors in this recipe. In the ingredients list, one ingredient listed is 1 tbsp of Mirin. But in the instructions it has listed to use rice wine vinegar which is not listed in the ingredients list and no instruction to use the 1 tbsp of mirin. I deduced that I should use 1 tbsp of rice wine vinegar and forego to mirin. That proved to be a good decision. I recommend having all your ingredients measured out before you begin. Cut your chicken into small bite size cubes. Have your eggs whisked and you veggies already cut. Things can burn quickly when cooking on high heat. Do that and this is a quick and easy recipe.