Low Carb Shake Buy Now
Recipe by Brandon McDearis
Stuck in a dinner rut? Craving noodles? Add an 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.
- 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)
Shirataki noodles are made from the konjak plant, which can be ground and shaped into noodles. They’re popular in the keto diet because they’re 97% water and 3% fiber, and a 3.5-ounce serving contains less than 1 gram of net carbs and 4 calories.
The key to making Shirataki noodles taste more like regular noodles is to rinse them very well, pat them dry, then pan-fry them without oil or other liquid in order to remove as much water as possible.
- 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.
- Yield: 4