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!