Go Back
+ servings
Print Recipe
5 from 1 vote

Keto Pad Thai

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: chicken, keto, low carb, pad thai
Servings: 5 servings
Calories: 293kcal
Author: Admin

Ingredients

Pad Thai

  • 1.5 lbs boneless skinless chicken thighs
  • 2 Tbsp olive oil
  • 1 tsp sesame oil
  • 2 tsp garlic minced
  • 2 eggs
  • 1.5 C bean sprouts
  • 1/2 bell pepper thinly sliced
  • 2 Tbsp peanuts chopped
  • 3 green onions chopped
  • 1 can palmini linguini noodles well drained and rinsed

Sauce:

  • 1/4 C soy sauce or coconut aminos
  • 1 Tbsp fish sauce
  • 1/4 C swerve (brown sugar substitute)
  • 1.5 Tbsp rice wine vinegar
  • red pepper flakes optional

Instructions

  • Place the olive oil and sesame in a high sided skillet over medium-high heat on the stove. 
  • Add the chicken cut into thin strips to the heated skillet, and saute until browned and mostly cooked through. 
  • Mix the sliced bell pepper and bean sprouts into the skillet with the chicken, and continue to saute until the chicken is completely cooked through and the vegetables are tender. 
  • Scoot the chicken and veggies to one side of the skillet, and crack the eggs on the other side. Scramble the eggs, and mix them into the chicken and vegetables. 
  • In a bowl, combine all of the ingredients for the sauce, and whisk until mixed well. 
  • Pour the sauce over the vegetables and chicken in the skillet.
  • Add the palmini noodles that have been well rinsed and drained to the skillet, and toss to combine. Cook an additional 5 minutes before serving with chopped green onions and peanuts as garnish.

Nutrition

Calories: 293kcal | Carbohydrates: 14g | Protein: 32g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 195mg | Sodium: 1081mg | Potassium: 514mg | Fiber: 1g | Sugar: 2g | Vitamin A: 572IU | Vitamin C: 21mg | Calcium: 40mg | Iron: 2mg