Stuck in a dinner rut? Craving noodles? Add a keto-friendly Asian flair to your lunch or dinner with our delicious Chicken Pad Thai! Our version is made with Shirataki noodles, a popular low-carb option in the keto community.
This recipe is: keto-friendly, low-carb, no added sugar
Looking to spice up your meals? Check out our Low-Carb Sauces for Keto Dieters.
- Juice from 1 lime
- 1 tablespoon rice vinegar
- 2 tablespoons Sambal Oelek
- 1 tablespoon peanut butter
- 3 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon reduced-sugar ketchup
- 5 drops liquid Stevia
- 2 cloves minced garlic
- 1 teaspoon minced ginger
- 2 packs Shirataki noodles
- 3 tablespoons coconut oil
- 2 boneless, skinless chicken thighs, cubed (1-inch pieces)
- 2 eggs
- ¼ cup sliced green onions
- ½ cup mung bean sprouts (4 ounces)
- ¼ cup chopped cilantro
- 2 tablespoons chopped peanuts
- Red chili flakes (optional)
- In a bowl, whisk together the first 10 ingredients down to the minced ginger. Drain the Shirataki noodles and rinse well under hot water. Wring the noodles out with a kitchen towel and pat dry as best you can; set aside.
- In a large skillet or wok, heat 2 tablespoons of the coconut oil over medium-high heat. Add the chicken and stir-fry continuously until it is cooked through. Set aside in a bowl.
- Keep the pan on the heat and add the Shirataki noodles to the pan. Stir around continuously, dry-frying the noodles until they become firmer and most of the moisture evaporates, about 5 minutes.
- Add the last tablespoon of coconut oil to the pan, along with the eggs. Whisk around until the eggs become scrambled, then add the sauce and the chicken. Stir continuously for about 5 minutes until the sauce has reduced a bit. Add the green onions, mung beans, and cilantro, and continue stir-frying for another 1-2 minutes until it is all incorporated.
- Serve with peanuts and red chili flakes. Garnish with additional cilantro, green onions, and mung bean sprouts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Yield: 4