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My keto pad Thai recipe features tender shirataki noodles, low-carb veggies, and a savory, tangy sauce. It’s the truest, most authentic version of my family’s favorite takeout dish! 2 grams of net carbs.
If your family is always looking for low-carb Asian dishes, make my keto orange chicken, keto beef and broccoli, or keto ramen next.
Table of Contents
My family and I order Thai for takeout more than I care to admit, and since traditional pad Thai uses rice noodles (which are NOT keto-friendly), I’ve had to get creative to stay keto.
Que, my low carb pad Thai. For this recipe, I use fuss-free substitutions to make an addictive pad Thai sauce, served over a massive portion of noodles, chicken, and veggies. It’s officially one of those dishes my family actually prefers that I make keto!
Why I love this recipe
- That sauce though. The taste is tangy, savory, sweet, and umami, all in one!
- A fast weeknight dinner. Despite the multiple elements of this dish, it comes together very quickly.
- Low-calorie. In addition to being low-carb, high-protein, and high-fiber, this recipe is also deceptively low in calories.
- Customize it. Swap the protein, use zucchini noodles, or make it extra spicy. There are no wrong options.
Key ingredients
- Shirataki noodles. Also known as miracle noodles, there are several types out there, but the best ones for this recipe are the wok-style or fettucini-style. They tend to have a fishy aroma when opening the bag, so make sure to rinse them very well before cooking.
- Oil. To pan-fry everything! Use an oil with a high smoke point.
- Onions and garlic. Must-have aromatics.
- Chicken thighs. I prefer skinless chicken thighs as they hold onto the sauce and stay extra juicy. Chicken breast can also be used, but reduce the cooking time by several minutes.
- Eggs. You can’t have a pad Thai without fried eggs!
- Bean sprouts. AKA mung bean sprouts. Most will be stir-fried into the dish, but reserve a handful to garnish for extra crunch.
- Firm or extra firm tofu. Optional, but I highly recommend it for an authentic flavor. Slice the tofu into small cubes so it cooks quickly.
- Green onions. The stalks will be stir-fried, and the tops will be for garnish.
- Peanuts. Unsalted and finely chopped peanuts.
For the pad Thai sauce:
- Ketchup. Traditional pad Thai recipes call for tamarind paste. Not only is tamarind paste quite hard to find, but it’s sugar-laden. I prefer to make sugar-free ketchup.
- Brown sugar substitute. Also known as keto brown sugar. If you don’t have this on hand, any sweetener can be used (except stevia– I tried it, and I did NOT like the aftertaste).
- Fish sauce. A must for any good pad Thai.
- Soy sauce. Balances out the sweetness of the ketchup and sweetener. I prefer low sodium soy sauce (since we can always add more salt later).
How to make keto pad Thai
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Boil noodles. Add the noodles to a bowl and cover with hot water. Let sit, drain, and set aside.
Step 2- Make the sauce. In a small bowl, whisk the sauce ingredients until smooth.
Step 3- Stir-fry. Cook the garlic and onion in a hot, large skillet, then add the chicken and cook until no pink remains.
Step 4- Scramble the egg. Whisk the beaten egg mixture into the chicken, then add sprouts, tofu, scallions, and noodles. Toss to combine.
Step 5- Add sauce. Whisk the sauce into the pad Thai and cook until warm. Serve with garnishes, and enjoy!
Arman’s recipe tips
- If you can’t find shirataki noodles, use any low-carb noodles you can find. I’ve had luck with konjac noodles, veggie noodles, and even homemade keto pasta.
- Add some heat. Stir-fry thinly diced chili or garnish with red pepper flakes.
- Garnish with cilantro and fresh lime juice for a brighter flavor profile.
More keto dinner recipes
- Keto chicken parmesan
- Keto pork chops
- Keto stuffed peppers
- Keto gnocchi
- Or any of these keto dinner ideas
Keto Pad Thai
Ingredients
- 1 package Shirataki noodles 14 ounces
- 1 tablespoon oil
- 1/2 large onion chopped
- 2 cloves garlic minced
- 1/2 pound chicken thighs chopped into bite sized pieces
- 2 large eggs
- 1 1/2 cups bean sprouts
- 1/4 block firm tofu chopped into small pieces, 100 grams
- 3 stalks green onions * See notes
- 3 tablespoon peanuts chopped
For the pad thai sauce
- 2 tablespoon sugar free ketchup
- 3 tablespoon brown sugar substitute
- 2 tablespoon fish sauce
- 2 tablespoon soy sauce
Instructions
- In a large bowl, add your shirataki noodles and cover with boiling water. Let it sit for 5 minutes, before draining. Set it aside.
- In a small bowl, whisk together the pad thai sauce ingredients.
- In a non-stick pan, add the oil and place it over medium heat. Once hot, add the onion and garlic and fry for 1-2 minutes. Add the chicken and cook until no longer pink.
- Push the chicken to one side and add the eggs. Whisk into the chicken. Add the bean sprouts, tofu, and green onion stems. Add the noodles and mix well, until combined.
- Add the sauce over the top of everything and mix together, until the sauce covers the noodles and protein.
- Remove the pad thai from heat and serve with sliced green onions and chopped peanuts.
Notes
- Vegetarian. Omit the chicken, double the amount of tofu, and swap the fish sauce for rice vinegar.
- Gluten-free. Use tamari or gluten-free soy sauce, and verify the noodles you’re using are gluten-free.
- Switch proteins. Instead, try shrimp or sliced beef.
- Add vegetables. For extra fiber, stir-fry thinly sliced cabbage, zucchini, or asparagus.
Best pad Thai ever. I used Kelp noodles.
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