Combine all ingredients for the sauce in a small bowl and set aside.
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.
To the same 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.
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.
Add the bean sprouts, the noodles, and remaining sauce to the pan and cook for an additional 5 minutes.
Garnish with cilantro, peanuts, red pepper flakes and lime, before serving.
net carbs per serving: 7.9g
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