Are you looking for a delicious, easy, flavorful keto Thai food recipe? This Keto Pad Thai with diced chicken is a perfect choice. The sauce is salty, nutty, and slightly sweet, a total treat for the tastebuds!
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With just 5 minutes of prep and 10 minutes of cooking, you'll have a delicious dish that will please the whole family. Best of all, my keto pad thai is super low in carbs and VERY easy to make.
This is the recipe when you want something quick, nutritious, and flavorful. Low carb Thai food couldn't be easier! By swapping the rice noodles with konjac or shirataki noodles, we cut carbs and calories, great for losing weight!
We can splurge on healthy fats like sesame oil which add a delicious nutty aftertaste to the dish. You’ll get your Asian noodle fix without the takeaway guilt.
It's also super versatile. You can experiment with fish, shrimp, chicken, beef, pork, and lamb. By switching things up, you have a speedy midweek keto dinner that never gets boring.
Why You'll Love Chicken Pad Thai
- Keto-friendly with just 3.7g net carbs in each bowl
- On the table and ready to eat in 15 mins
- It's very light, with only 430 calories in each bowl
- It's super versatile! Make it with fish, shrimp, chicken, or beef
Ingredients You'll Need
My keto chicken pad thai is made with simple ingredients that can be substituted with what you have available.
The most important ingredient is shirataki noodles. You'll need the following ingredients:
- Shirataki noodles - you can grab these 'zero carbs' keto-friendly noodles at most stores. They're known as miracle noodles, konjac noodles, and shirataki noodles. There's also a huge variety available on Amazon.
- Protein - I used diced chicken thighs in this recipe, but you can substitute it with almost any other protein. Shrimp, fish, chicken, lamb, and beef are all just as delicious.
- Eggs - free-range organic eggs if possible.
- Green onion - fresh green onion is optional to garnish.
- Peanuts - it wouldn't be pad thai without peanut sauce! Go for unsalted roasted peanuts or roast them yourself. Pop them in the oven at 350 degrees Fahrenheit (200 degrees Celsius) for 15 to 20 minutes.
- Garlic - fresh garlic cloves or crushed garlic will work fine.
- Fish sauce - fishy and salty, it's a key ingredient in Thai cooking.
- Sweetener - I used Erythritol in this recipe, but other sugar-free sweeteners (such as stevia or monk fruit) will work just as well.
- Red pepper flakes - chili or red pepper flakes to kick your pad thai! Totally optional.
- Lemon juice - fresh lemon juice or bottled lemon juice are fine.
- Sesame oil - adds a deliciously rich and nutty flavor to the pad thai.
Is Pad Thai Keto?
Yes! Traditional pad thai is made using flat-dried rice noodles high in carbs.
However, my recipe uses shirataki or konjac noodles that contain ZERO net carbs. They're also very low in calories, with less than 20 per serving. Great for losing weight!
My keto pad thai sauce is made using a simple combination of Erythritol, fish sauce, and red pepper flakes. No added sugar for fewer carbs and calories!
How To Make It
Grab your keto shirataki noodles and follow the simple steps below!
- Bring a pot of water to a boil and cook the shirataki noodles for 2 minutes. Remove the noodles from the pot and drain off the excess water.
- In a frying pan over medium-high heat, add one tablespoon of the sesame oil.
- Sauté the noodles for 2 to 3 minutes until lightly crispy and golden, then remove the noodles and set aside.
- In the same pan, add the remaining sesame oil and sauté the chicken for 3 to 4 minutes.
- Add the peanuts and garlic to the pan and cook for another minute. Optionally save some of the peanuts to garnish.
- Pour in the eggs, constantly stirring until they are cooked.
- Toss in the noodles and season with the fish sauce, red pepper flakes, and Erythritol.
- Portion the pad thai onto plates, drizzle with lemon juice and garnish with green onion and peanuts. Enjoy!
Leftovers can be kept in an airtight container in the refrigerator. They'll keep for up to 3 days. I don't recommend freezing it because the ingredients don't freeze well.
- There are 430 calories in pad thai for each bowl.
- There are only 3.7g net carbs in pad thai made with diced chicken.
More Keto Asian-Inspired Ideas
Low Carb Pad Thai Recipe
- Bring a pot of water to a boil and cook the noodles for 2 minutes. Remove from the pot and drain water.
- Heat one tablespoon of the sesame oil in a pan over medium-high heat and sauté the noodles for 2-3 minutes until lightly crispy and golden. Set aside.
- In the same pan, heat the remaining sesame oil and sauté the chicken for 3-4 minutes. Add the peanuts (keeping some for garnish) and garlic to the pan and cook for another minute. Pour in the eggs stirring constantly, until solid.
- Toss in the noodles and season with the fish sauce, red pepper flakes and Erythritol.
- Divide into plates, drizzle with lemon juice and garnish with the chopped spring onions. Serve hot.