If you’re craving classic pad Thai but want to keep it low-carb, this Keto Pad Thai is the perfect answer.
Made with shirataki noodles, tender chicken, eggs, and a bold, umami-rich peanut-lime sauce, it brings all the flavor and texture of the traditional dish—without the carbs.
Perfect for weeknight dinners or meal prep, this is one keto meal that actually satisfies.
Why I Love This Recipe
Full of flavor – Spicy, tangy, creamy sauce that hits every note.
Low in carbs – Shirataki noodles keep it keto without sacrificing texture.
High-protein – Chicken and eggs make this meal satisfying and balanced.
Fast to cook – Comes together in under 30 minutes.
Meal prep friendly – Reheats well for quick lunches.
What You’ll Need (Ingredient Highlights)
Shirataki noodles – Chewy, carb-free noodles made from konjac root.
Chicken breast – Lean protein, cut bite-sized for fast cooking.
Eggs – Add richness and structure, just like in classic pad Thai.
Garlic, ginger, scallions – Essential aromatics for authentic flavor.
Sambal oelek – Chili paste that brings heat and depth.
Peanut butter & fish sauce – Create the creamy, savory-sweet sauce.
Bean sprouts – For crunch and freshness.
Pro Tips Before You Start
Rinse shirataki noodles thoroughly – This removes the natural odor.
Dry stir-fry the noodles – Helps them firm up and absorb sauce.
Use a large wok or pan – Gives space for even cooking.
Separate scallion parts – Whites add flavor; greens are for garnish.
Sauce comes last – Add at the end to keep it bright and punchy.
How to Make Keto Pad Thai with Shirataki Noodles
Step 1: Prep the Ingredients
Slice scallions and keep whites and greens separate.
Mince the garlic and ginger. Chop the cilantro and set aside.
Step 2: Make the Sauce
In a small bowl, whisk together all sauce ingredients until smooth and set aside.
Step 3: Cook the Aromatics
Heat oil in a wok or large skillet.
Add garlic, ginger, scallion whites, and a bit of sambal.
Stir-fry until fragrant and softened.
Step 4: Stir-Fry the Chicken
Add chicken pieces to the pan.
Cook until lightly browned and fully cooked through, then transfer to a plate.
Step 5: Prep the Noodles and Eggs
While chicken cooks, beat the eggs and rinse the noodles under hot water.
Add noodles to the pan and stir-fry until dry and firm.
Step 6: Scramble the Eggs
Push noodles to one side and pour in beaten eggs.
Scramble until cooked, then mix with the noodles.
Step 7: Combine Everything
Return chicken to the pan. Add the prepared sauce and bean sprouts.
Stir-fry briefly to combine everything evenly.
Step 8: Finish and Garnish
Top with scallion greens, chopped peanuts, and fresh cilantro before serving.
What to Serve It With
Cucumber salad with lime and sesame
Steamed broccoli or bok choy
Iced green tea or sparkling water with lemon
Extra sambal on the side for heat lovers
Variations / Substitutions
Use shrimp or tofu instead of chicken
Try almond butter instead of peanut butter
Add spiralized zucchini for even more veggies
Use tamari instead of fish sauce for a soy-free version
Skip sambal for a milder, kid-friendly meal
Storage & Leftovers
Fridge – Store in an airtight container up to 3 days.
Reheat – Warm gently in a skillet; avoid microwaving too long.
Meal prep – Great made ahead, just add toppings fresh when serving.
Freeze? – Not ideal. Shirataki noodles don’t freeze well and may become rubbery.
FAQs
What are shirataki noodles?
They’re translucent, low-carb noodles made from konjac root, perfect for keto diets.
Do shirataki noodles need to be cooked?
They only need to be rinsed and dry stir-fried. No boiling required.
Can I use other protein options?
Yes! Shrimp, beef, tofu, or tempeh all work well in this recipe.
Is this dish spicy?
It has a mild-medium heat. Reduce or omit sambal oelek if sensitive to spice.
What can I substitute for fish sauce?
Try tamari or soy sauce for a different but still umami-rich base.
How do I keep the noodles from being soggy?
Dry stir-fry them before adding other ingredients to remove excess moisture.
Can I double this recipe?
Yes! Just make sure to use a large enough wok or cook in batches.
Final Thoughts
This Keto Pad Thai with Shirataki Noodles delivers all the bold Thai flavors I love—with none of the carb guilt.
It’s fast, filling, and surprisingly easy to adapt.
Whether you’re new to keto or just love a good stir-fry, this one hits the spot every single time.
Keto Pad Thai
Ingredients
Sauce
- 3 tbsp fish sauce
- 1 tbsp rice vinegar
- 1 tbsp sambal oelek or less for milder heat
- 1 tbsp peanut butter
- 1 tbsp coconut aminos
- 2 tbsp lime juice
- 5 drops stevia
Keto Pad Thai
- 1 package shirataki noodles 16 oz
- 1 lb chicken breast cut into bite-sized pieces
- 2 eggs beaten
- ½ tbsp ginger minced
- 2 cloves garlic minced
- 3 scallions thinly sliced (whites and greens separated)
- 1 tbsp sambal oelek
- 1½ cups bean sprouts
Toppings
- ¼ cup peanuts chopped
- ⅓ cup cilantro leaves chopped
Instructions
- Prep scallions, garlic, ginger, and cilantro.
- Cut chicken into small pieces.
- Whisk all sauce ingredients in a bowl.
- Heat oil in wok. Sauté garlic, ginger, scallion whites, and sambal until fragrant.
- Add chicken and stir-fry until cooked through. Set aside.
- Beat eggs and rinse shirataki noodles.
- Stir-fry noodles until firm and dry.
- See full steps with tips & photos → https://p4pd.org/keto-pad-thai/
Notes
- Make Ahead: The sauce can be made ahead of time and stored in the fridge for up to 1 week.
- Chicken Variation: If preferred, shrimp or tofu can be used instead of chicken.
- Extra Spice: Add more sambal oelek or a dash of chili oil for an extra spicy kick!
