Low Carb Pad Thai Chicken
Transform your favorite takeout into a guilt-free delight with this vibrant Low Carb Pad Thai Chicken recipe! Packed with tender chicken strips, crisp zucchini noodles, and a colorful medley of red bell peppers, green onions, and fragrant garlic, this dish delivers the flavors you love without the carbs. A tangy, balanced sauce made with tamari, fish sauce, and a touch of low-carb sweetener coats each bite, while scrambled eggs, chopped peanuts, and fresh cilantro add authentic textures and pops of flavor. Perfect for a quick weeknight dinner, this keto-friendly Pad Thai is ready in just 35 minutes and served with a refreshing squeeze of lime for the ultimate Thai-inspired experience. Dive into this healthy, easy, and satisfying meal!
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Recipe Information
Ingredients
- 2 pieces chicken breast, boneless and skinless
- 2 large zucchini
- 2 tablespoons coconut oil
- 2 large eggs
- 1 medium red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 3 sticks green onion, sliced
- 0.5 cup cilantro, chopped
- 1 large lime, cut into wedges
- 0.25 cup peanuts, chopped
- 2 tablespoons fish sauce
- 3 tablespoons tamari or coconut aminos
- 1 tablespoon rice vinegar
- 1 tablespoon erythritol or your preferred low-carb sweetener
- 0.5 teaspoon red pepper flakes
Instructions
Spiralize the zucchini into noodles using a spiralizer or julienne peeler. Set aside.
In a small bowl, whisk together the fish sauce, tamari, rice vinegar, erythritol, and red pepper flakes to make the sauce. Set aside.
Slice the chicken breasts into thin strips.
Heat 1 tablespoon of coconut oil in a large pan over medium heat. Add the chicken to the pan and cook until no longer pink, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of coconut oil. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the sliced red bell pepper to the pan and sauté for another 2-3 minutes until slightly tender.
Push the vegetables to the side and crack the eggs into the pan. Scramble the eggs until they are fully cooked.
Add the zucchini noodles to the pan, stirring to combine with the vegetables and eggs.
Return the chicken to the pan and pour the sauce over the mixture. Toss everything together over medium heat until the zucchini is just tender, about 2-3 minutes. Be careful not to overcook the zucchini.
Remove the pan from heat and stir in the green onions and half of the chopped cilantro.
Plate the Pad Thai, garnishing with the remaining cilantro, chopped peanuts, and lime wedges on the side.
Serve immediately and enjoy your low-carb Pad Thai chicken!
Nutrition Facts
Calories |
1510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 10529 mg | 458% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 47.2 g | ||
| Protein | 148.3 g | 297% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 329 mg | 25% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3202 mg | 68% | |
*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.
