Low Carb Pad Thai Chicken

Savor the vibrant flavors of your favorite Thai-inspired dish with this Low Carb Pad Thai Chicken recipe—a healthy twist on a takeout classic! Packed with tender chicken strips, zucchini noodles, and crunchy red bell peppers, this dish delivers bold, authentic flavors without the extra carbs. A tangy sauce made with fish sauce, tamari, and a touch of sweetness from erythritol brings the perfect balance to every bite. Topped with fresh cilantro, green onions, chopped peanuts, and a squeeze of lime, this quick and easy dinner is ready in just 35 minutes and is perfect for anyone following a low-carb, keto, or gluten-free lifestyle. It's a wholesome, guilt-free way to enjoy Pad Thai without compromising on taste or texture!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces chicken breast, boneless and skinless
• 2 large zucchini
• 2 tablespoons coconut oil
• 2 large eggs
• 1 medium red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 3 sticks green onion, sliced
• 0.5 cup cilantro, chopped
• 1 large lime, cut into wedges
• 0.25 cup peanuts, chopped
• 2 tablespoons fish sauce
• 3 tablespoons tamari or coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon erythritol or your preferred low-carb sweetener
• 0.5 teaspoon red pepper flakes

Directions

Step 1

Spiralize the zucchini into noodles using a spiralizer or julienne peeler. Set aside.

Step 2

In a small bowl, whisk together the fish sauce, tamari, rice vinegar, erythritol, and red pepper flakes to make the sauce. Set aside.

Step 3

Slice the chicken breasts into thin strips.

Step 4

Heat 1 tablespoon of coconut oil in a large pan over medium heat. Add the chicken to the pan and cook until no longer pink, about 5-7 minutes. Remove the chicken from the pan and set aside.

Step 5

In the same pan, add the remaining tablespoon of coconut oil. Add the minced garlic and sauté until fragrant, about 30 seconds.

Step 6

Add the sliced red bell pepper to the pan and sauté for another 2-3 minutes until slightly tender.

Step 7

Push the vegetables to the side and crack the eggs into the pan. Scramble the eggs until they are fully cooked.

Step 8

Add the zucchini noodles to the pan, stirring to combine with the vegetables and eggs.

Step 9

Return the chicken to the pan and pour the sauce over the mixture. Toss everything together over medium heat until the zucchini is just tender, about 2-3 minutes. Be careful not to overcook the zucchini.

Step 10

Remove the pan from heat and stir in the green onions and half of the chopped cilantro.

Step 11

Plate the Pad Thai, garnishing with the remaining cilantro, chopped peanuts, and lime wedges on the side.

Step 12

Serve immediately and enjoy your low-carb Pad Thai chicken!

Nutrition Facts

Serving size	(1483.4g)

Amount per serving	% Daily Value*
Calories	1510.3

Total Fat 71.7g	0%
Saturated Fat 32.5g	0%
Polyunsaturated Fat 0.9g
Cholesterol 667.8mg	0%
Sodium 10528.6mg	0%
Total Carbohydrate 86.1g	0%
Dietary Fiber 16.9g	0%
Total Sugars 47.2g
Protein 148.3g	0%

Vitamin D 127.2IU	0%
Calcium 329.0mg	0%
Iron 13.1mg	0%
Potassium 3202.3mg	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: 40.8%

Protein: 37.5%

Carbs: 21.8%