This quick and easy Keto Chicken Pad Thai is loaded with all the traditional flavors of an authentic Pad Thai recipe. Best of all, it's a one pot recipe and can be on the table in less than 30 minutes.
- Shirataki noodles - traditional Pad Thai is made with flat rice noodles. This keto chicken pad Thai is made using shirataki noodles. They are an excellent low carb substitution for rice noodles. This is the brand I swear by. Be sure to check out my tips below on how to cook Shirataki Noodles. Check out these other delicious Asian Inspired recipes using shirataki noodles.
- Chicken - for this recipe, I used chicken breast. You can also use chicken thighs, shrimp, pork, beef or even tofu. (I get all my meat here)
- Peanuts - Pad Thai is traditionally made with peanuts, but if you do not like peanuts or are allergic, you can use any of your favorite nuts. Sesame seeds are also a delicious substitution.
- Tamarind Paste - this is one of the most important ingredients in Thai cuisine and it really makes the sauce. (get it here) I do not recommend substituting this. However, if you must, you can use a little bit of ketchup. You could also mix lime juice with a little bit of brown sugar erythritol.
How to cook shirataki noodles
THE TYPE OF SHIRATAKI NOODLE MATTERS
A successful shirataki recipe really depends on the type of noodle you buy. For years, I could never get used to the texture or taste of them until I found just the right brand. It makes all of the difference in the world. I have been able to find them in nearly all of the grocery stores near me, but I usually buy them online in a package of 10 because it saves money and they last a long time in the fridge. This is the brand of shiritaki noodles that I recommend.
PREPARATION METHOD IS KEY
If you take a bag of shirataki noodles and toss them directly in a pan, this is your first mistake. It is important to drain the liquid they are stored in and soak them in a bowl of fresh water for about 20 minutes. From there, drain them and give them another good rinse. If they still have an odor or feel a little slimy, soak them again. Then, I drain them and dry fry them in a pan for about 5 minutes.
Taking all of these steps will really help them absorb the flavors you are cooking them in and lose a lot of that rubbery texture.
Step by step instructions
1. Drain, rinse, and soak the shirataki noodles in fresh water for 20 minutes. Strain them and dry fry them a large skillet, over medium heat for 5 minutes. Add half of the sauce to the pan, and cook for an additional 5 to 10 minutes or until most of the sauce has cooked into the noodles. Transfer the noodles, and any remaining sauce to a bowl and set aside.
2. Combine all ingredients for the sauce in a small bowl and set aside. To a skillet, add the coconut oil, the white parts of the green onions, and the garlic. Cook until the onions are translucent and the garlic is fragrant. Add the chicken to the pan and cook until it is browned and cooked through.
3. Push the chicken to the sides of the pan and pour the whisked eggs into the center, pushing them around with a rubber spatula to scramble.
4. Add the bean sprouts, the noodles, and remaining sauce to the pan and cook for an additional 5 minutes.
5. Add the green onions, and garnish with cilantro, peanuts, red pepper flakes, and lime.
Frequently asked questions
Yes! In fact, they only have 1 net carb per serving, and just 10 calories.
While traditional chicken pad thai is made with rice noodles, you can use shirataki noodles, spaghetti squash, zucchini noodles, or cabbage noodles for this recipe.