Keto Pad Thai

This recipe for a keto pad thai tastes like the authentic Thai dish, minus the carbs! Ready in 10 minutes, it's packed with chicken, tofu, and bean sprouts, all in a keto pad thai sauce!

Course Main Course

Cuisine Thai

Prep Time 2

Cook Time 10

Total Time 12

Servings servings

Calories 231kcal

Author Arman Liew

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

* The stalks will be used in the stir fry and the stems will be chopped to sprinkle on top of the cooked pad thai.

TO STORE: Pad thai can be stored in the refrigerator, covered, for up to 5 days.

TO FREEZE: Place leftovers in a shallow container (or single serving containers) and store them in the freezer for up to 6 months.

TO REHEAT: Either microwave for 30-40 seconds or reheat in a lightly oiled non-stick pan until sizzling and warm.

Variations

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.

Nutrition