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
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
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.
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