Keto Pad Thai
A low-carb twist on classic Pad Thai using shirataki noodles, stir-fried with tender chicken, eggs, bean sprouts, and a creamy, tangy keto-friendly sauce. Ready in under 30 minutes for a flavorful, guilt-free meal.
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!