Keto Pad Thai Chicken

Craving the bold, savory flavors of Thai cuisine while staying true to your low-carb lifestyle? This Keto Pad Thai Chicken is the perfect solution! Featuring tender chicken breast, shirataki noodles, and a rich, creamy peanut sauce, this recipe delivers all the classic pad thai flavors without the carbs. Seasoned with garlic, soy sauce or coconut aminos, and a tangy splash of lime juice, this dish is expertly balanced with a hint of sweetness thanks to a keto-friendly sweetener. Topped with fresh bean sprouts, crunchy crushed peanuts, and fragrant cilantro, each bite bursts with texture and flavor. Ready in just 40 minutes, this easy keto-friendly dinner is ideal for weeknights or impressing guests. Serve it hot and garnish with a sprinkle of red chili flakes for a spicy kick!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Chicken breast
• 12 ounces Shirataki noodles
• 2 tablespoons Coconut oil
• 2 Eggs
• 2 Garlic cloves, minced
• 3 tablespoons Soy sauce or coconut aminos
• 1 tablespoon Fish sauce
• 2 tablespoons Rice vinegar
• 2 tablespoons Peanut butter
• 2 tablespoons Lime juice
• 1 tablespoon Sweetener of choice (such as erythritol)
• 3 Green onions, sliced
• 1 cup Bean sprouts
• 0.25 cup Crushed peanuts
• 0.25 cup Fresh cilantro leaves
• 0.5 teaspoon Red chili flakes
• 0.25 teaspoon Salt
• 0.25 teaspoon Pepper

Directions

Step 1

Slice the chicken breast into thin strips and season with salt and pepper.

Step 2

Prepare the shirataki noodles according to package instructions. Drain and set aside.

Step 3

In a large skillet over medium heat, melt 1 tablespoon of coconut oil.

Step 4

Add the chicken strips to the skillet and cook for about 5-7 minutes, until browned and cooked through. Remove chicken from the pan and set aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of coconut oil.

Step 6

Crack the eggs into the skillet and scramble until just set, then remove from the skillet.

Step 7

Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.

Step 8

In a small bowl, whisk together the soy sauce (or coconut aminos), fish sauce, rice vinegar, peanut butter, lime juice, and sweetener to create the sauce.

Step 9

Return the cooked chicken, shirataki noodles, and scrambled eggs to the skillet.

Step 10

Pour the sauce over the contents in the skillet, tossing to coat everything evenly.

Step 11

Add the green onions, bean sprouts, and red chili flakes, sautéing everything together for an additional 2-3 minutes until heated through.

Step 12

Transfer the pad thai to serving plates and garnish with crushed peanuts and fresh cilantro leaves.

Step 13

Serve hot and enjoy your Keto Pad Thai Chicken.

Nutrition Facts

Serving size	(1358.0g)

Amount per serving	% Daily Value*
Calories	1595.0

Total Fat 89.2g	0%
Saturated Fat 36.1g	0%
Polyunsaturated Fat 6.8g
Cholesterol 762.1mg	0%
Sodium 5816.2mg	0%
Total Carbohydrate 58.0g	0%
Dietary Fiber 15.1g	0%
Total Sugars 11.4g
Protein 166.5g	0%

Vitamin D 82IU	0%
Calcium 329.7mg	0%
Iron 9.6mg	0%
Potassium 2539.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.2%

Protein: 39.2%

Carbs: 13.6%