Keto Pad Thai Chicken
Discover the perfect blend of bold flavors and low-carb ingredients with this irresistible Keto Pad Thai Chicken recipe. Crafted to satisfy your cravings without compromising your health goals, this dish swaps traditional rice noodles for shirataki noodles, making it an ideal option for keto enthusiasts. Tender chicken strips are stir-fried in coconut oil and paired with scrambled eggs, crunchy bean sprouts, and a tangy, nutty sauce made from peanut butter, lime juice, and coconut aminos. Topped with crushed peanuts, fresh cilantro, and a hint of red chili flakes, this quick and easy meal is packed with flavor, texture, and Asian-inspired goodness. Ready in just 40 minutes, this keto-friendly Pad Thai is a delicious way to enjoy a takeout favorite while keeping your carb count in check!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Chicken breast
- 12 ounces Shirataki noodles
- 2 tablespoons Coconut oil
- 2 Eggs
- 2 Garlic cloves, minced
- 3 tablespoons Soy sauce or coconut aminos
- 1 tablespoon Fish sauce
- 2 tablespoons Rice vinegar
- 2 tablespoons Peanut butter
- 2 tablespoons Lime juice
- 1 tablespoon Sweetener of choice (such as erythritol)
- 3 Green onions, sliced
- 1 cup Bean sprouts
- 0.25 cup Crushed peanuts
- 0.25 cup Fresh cilantro leaves
- 0.5 teaspoon Red chili flakes
- 0.25 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
Slice the chicken breast into thin strips and season with salt and pepper.
Prepare the shirataki noodles according to package instructions. Drain and set aside.
In a large skillet over medium heat, melt 1 tablespoon of coconut oil.
Add the chicken strips to the skillet and cook for about 5-7 minutes, until browned and cooked through. Remove chicken from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of coconut oil.
Crack the eggs into the skillet and scramble until just set, then remove from the skillet.
Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
In a small bowl, whisk together the soy sauce (or coconut aminos), fish sauce, rice vinegar, peanut butter, lime juice, and sweetener to create the sauce.
Return the cooked chicken, shirataki noodles, and scrambled eggs to the skillet.
Pour the sauce over the contents in the skillet, tossing to coat everything evenly.
Add the green onions, bean sprouts, and red chili flakes, sautéing everything together for an additional 2-3 minutes until heated through.
Transfer the pad thai to serving plates and garnish with crushed peanuts and fresh cilantro leaves.
Serve hot and enjoy your Keto Pad Thai Chicken.
Nutrition Facts
Calories |
1595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.2 g | 114% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 5816 mg | 253% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 11.4 g | ||
| Protein | 166.5 g | 333% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 330 mg | 25% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2540 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
