This Keto Chicken Pad Thai is a low-carb twist on the high-carb classic takeaway dish. This Keto Pad Thai is salty, tangy, and just plain delicious.
This Low Carb Pad Thai recipe has been adapted from a traditional Thai family recipe that I was taught at a cooking school in Chiang Mai whilst on a family holiday many, many years ago.
This Keto Chicken Pad Thai recipe makes 4 serves. 1 serving has 5g net carbs.
Keto Pad Thai Ingredients
- 3 tablespoons of Fish Sauce
- 2 tablespoons of Swerve Brown
- 2 tablespoons of Lime Juice
- 1 tablespoon of Tamari Sauce
- 1 tablespoon of Rice Wine Vinegar (unseasoned)
- 1 tablespoon of Sugar-Free Tomato Ketchup
- 2 packet of Shirataki Fettuccini Noodles
- 1/4 cup of Sesame Oil
- 2 cloves of Garlic, crushed
- 1 pound of Chicken Thighs, cut into strips
- ½ teaspoon of Salt
- 1 large Egg, beaten
- 1/4 cup of Scallions, chopped
- 1 bunch of Pak Choy
- 1 cup of Bean Sprouts
- ¼ cup of Cilantro, roughly chopped
- 2 tablespoons of Peanuts, chopped
- Lime Wedges, to serve
How to Make Keto Pad Thai
- In a small bowl, add the fish sauce, lime juice, tamari, sukrin, rice vinegar, and ketchup. Mix well.
- Prepare the shirataki noodles according to the packet directions. Drain well and set aside.
- Add the sesame oil to a wok, or large nonstick frying pan over high heat, then add the garlic, chicken, and salt.
- Saute until browned and cooked through, then push the chicken to the sides of the pan and add the beaten egg. Scramble in the center of the pan then mix with the chicken.
- Add the drained noodles, mix through, then add half the sauce. Saute for 3-5 minutes.
- Add the pak choy and bean sprouts and cook for another 3 minutes.
- Stir through the remaining sauce, then remove from the heat.
- Serve the Keto Pad Thai topped with the cilantro, peanuts and with lime wedges. Enjoy.
Keto Chicken Pad Thai – Low Carb
This Keto Chicken Pad Thai is a low carb twist on the high-carb classic takeaway dish. It’s salty, tangy and just plain delicious!
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Print Pin Share EmailServings: 4 servings
4Calories: 358kcal
Unit Conversion
Ingredients
- 3 tablespoons Fish Sauce
- 2 tablespoons Swerve Brown
- 2 tablespoons Lime Juice
- 1 tablespoon Tamari Sauce
- 1 tablespoon Rice Wine Vinegar
- 1 tablespoon Sugar-Free Tomato Ketchup
- 2 packet Shirataki Fettuccini Noodles
- 1/4 cup Sesame Oil
- 2 cloves Garlic crushed
- 1 pound Chicken Thighs cut into strips
- ½ teaspoon Salt
- 1 large Egg beaten
- 1/4 cup Scallions chopped
- 1 bunch Pak Choy
- 1 cup Bean Sprouts
- ¼ cup Cilantro roughly chopped
- 2 tablespoons Peanuts chopped
- Lime Wedges to serve
Instructions
- In a small bowl, add the fish sauce, lime juice, tamari, swerve brown, rice vinegar, and ketchup. Mix well.
- Prepare the shirataki noodles according to the packet directions. Drain well and set aside.
- Add the sesame oil to a wok, or large nonstick frying pan over high heat, then add the garlic, chicken, and salt.
- Saute until browned and cooked through, then push the chicken to the sides of the pan and add the beaten egg. Scramble in the center of the pan then mix with the chicken.
- Add the drained noodles, mix through, then add half the sauce. Saute for 3-5 minutes.
- Add the pak choy and bean sprouts and cook for another 3 minutes.
- Stir through the remaining sauce, then remove from the heat.
- Serve the Keto Pad Thai topped with the cilantro, peanuts and with lime wedges. Enjoy!
Nutrition
Serving: 200g | Calories: 358kcal | Carbohydrates: 8g | Protein: 29g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Cholesterol: 160mg | Sodium: 1887mg | Potassium: 970mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9615IU | Vitamin C: 102.1mg | Calcium: 260mg | Iron: 3.5mg
Made this recipe?Tag me at @myketokitchen
How To Store Pad Thai
Store leftover Pad Thai in the fridge for up to 3 days, Pad Thai is not suitable for freezing.
Want more great stir fries? Check out these delicious Keto recipes;
To make a larger batch of this Keto Chicken Pad Thai recipe adjust the servings above.
A big hit at my house. Absolutely delicious. I wasn’t sure when to add the scallions because they were in the ingredient list but not in the method.
Will definitely be making this again.
So glad you enjoy the Pad Thai Tracey. Thanks for letting us know about the scallions, i’ll and take a look and sort that out.
Made this today. Was amazing. I wasn’t sure at first – never made pad thai before, never made shirataki noodles before, never used pak choy or bok choy before, and never used bean sprouts before. The noodles smell fishy when made (common complaint I see online for these noodles), however, this recipe has so much flavor going on that when ate, I didn’t notice. It was delicious, and will be making again. Additional directions on how to to chop or prepare the bok choy would have made it better, I ran mine through a mini chopper.
Yes they do smell fishy, but I find soaking them in several changes of water sorts that out I love them because it means I can still indulge in my favourite eastern style dishes. The shirataki rice is good too