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4.2 from 5 votes

Keto Pad Thai

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Dishes
Cuisine: Asian
Keyword: keto
Servings: 4 servings
Calories: 547kcal
Author: Hello Glow
Cost: $20

Equipment

  • Small bowl
  • Stock pot
  • Frying pan

Ingredients

Sauce:

  • 1/4 cup 60 ml fish sauce
  • 1 tablespoon 15 ml coconut aminos
  • 1 tablespoon 15 g/0.5 oz Sriracha
  • 2 cloves garlic crushed
  • 4 tablespoons 64 g /2.3 oz almond butter or coconut butter
  • Optional: 1 to 2 tablespoons erythritol or 5 to 7 drops stevia extract

Stir -fry:

  • 2 packs 400 g/14.1 oz shirataki noodles
  • 4 large eggs
  • 1/4 cup plus 1 tablespoon 70 g/2.5 oz ghee, divided
  • 1.1 pounds 500 g boneless, skinless chicken thighs
  • 2 medium 30 g/1.1 oz spring onions, sliced
  • 2 cups 100 g/3.5 oz bean sprouts
  • Sea salt and black pepper
  • 1/4 cup 15 g/0.5 oz flaked almonds or coconut, toasted
  • 2 cups 140 g/4.9 oz shredded red cabbage
  • 2 tablespoons 30 ml fresh lime juice
  • Small bunch cilantro chopped

Instructions

  • Chop your ingredients.
  • Prepare the sauce: Combine all the ingredients for the sauce in a bowl, including the erythritol, if using. Set aside.
  • Prepare the shirataki noodles: Wash the shirataki noodles thoroughly and boil them for 2 to 3 minutes. Drain well. Place the noodles in a hot dry pan. Fry over medium-high heat for about 10 minutes. Using tongs, toss the noodles as they cook. Set aside. 
  • Prepare the omelets: Heat a pan greased with 1/2 tablespoon of ghee. Beat 2 eggs, pour into the hot pan, and swirl to coat the surface in order to make a very thin omelet. Cook over a medium-high heat for a couple of minutes or until firm on top. Flip over with a spatula and cook for 30 seconds more. When done, transfer to a plate. Grease the pan with the remaining ghee and repeat with the remaining 2 eggs. Set aside to cool down, then roll up the omelets and cut into thin strips.
  • Cut the chicken thighs into 1-inch (2.5-cm) pieces. Heat a large pan greased with the remaining 1/4 cup (55 g/1.9 oz) ghee and cook over a medium-high heat until pale and cooked through, about 5 to 7 minutes, stirring occasionally. Add the spring onions. Cook over a medium-high heat for 1 to 2 minutes. Then add the omelet strips and bean sprouts and cook for 1 minute more while stirring. Add the prepared sauce and shirataki noodles, cook briefly until heated through, and remove from the heat. Season with salt and pepper to taste.
  • To toast the almond flakes, place them on a dry hot pan and cook over a medium-high heat until fragrant for 1 to 2 minutes. Keep stirring to prevent burning. Serve the pad thai with cabbage, lime juice, cilantro, and toasted almonds.

Notes

There are many different ingredients you can use for this recipe! Feel free to substitute any of your favorite keto noodles, sauce or fresh veggies. The sky's the limit! 

Nutrition

Calories: 547kcal | Carbohydrates: 14.1g | Protein: 36.6g | Fat: 37.8g | Fiber: 5.4g