Are you looking for the flavors of your go-to Thai takeout while on a keto diet? Look no further! This Keto Chicken Pad Thai recipe provides a tasty, low-carb variation of the traditional dish. It’s savory and zesty, satisfying your cravings without compromising your health goals.
For more keto chicken thigh recipes, try our easy flame-grilled chicken thighs or mouthwatering keto butter chicken.
Why You’ll Love This Recipe
Quick & Easy: Ready in under 30 minutes, this recipe is perfect for busy weeknights.
Authentic Flavors: Inspired by a traditional Thai family recipe, this dish delivers the authentic Pad Thai taste you love.
Keto-Friendly: We’ve swapped out the high-carb rice noodles for shirataki noodles, keeping the net carbs per serving at a mere 5g.
Keto Pad Thai Ingredients
Ingredients for Keto Pad Thai
- Pad Thai Sauce:
- Fish sauce: Adds the signature salty and umami flavor to the dish
- Swerve Brown: A keto-friendly brown sugar substitute that provides sweetness without the carbs. (You can also use golden monk fruit)
- Lime juice: Adds a tangy and refreshing element to balance the flavors
- Tamari sauce: A gluten-free soy sauce alternative with a rich, savory taste.
- Rice wine vinegar (unseasoned): Contributes a subtle acidity and enhances the overall flavor profile
- Sugar-free tomato ketchup: Adds a touch of sweetness and balances the acidity
- Other Ingredients:
- Shirataki fettuccine noodles: These low-carb noodles made from konjac yam flour are a perfect substitute for traditional rice noodles
- Sesame oil: Provides a nutty flavor and aroma
- Garlic cloves, crushed: Adds a pungent and savory note to the dish
- Chicken thighs, cut into strips: A lean protein source that adds substance and flavor
- Salt: Enhances the overall taste of the dish
- Large egg, beaten: Creates a fluffy texture and adds richness
- Scallions, chopped: Offers a mild onion flavor and a touch of freshness
- Pak Choy: A leafy green vegetable with a slightly bitter taste that complements the other flavors
- Bean sprouts: Add a satisfying crunch and a subtle nutty flavor
- Cilantro, roughly chopped: Provides a fresh, herbaceous aroma and taste
- Peanuts, chopped: Adds a delightful crunch and nutty flavor
- Lime wedges, to serve: Offers an extra burst of tanginess to customize the dish to your liking
How to Make Keto Pad Thai
- Make the Pad Thai sauce: In a small bowl, combine the fish sauce, lime juice, tamari, Swerve Brown, rice wine vinegar, and ketchup. Mix well.
- Prepare the Noodles: Cook the shirataki noodles according to the package instructions. Drain and set aside.
- Cook the Chicken: Heat sesame oil in a wok or large nonstick frying pan over high heat. Add garlic, chicken, and salt. Sauté until the chicken is browned and cooked through.
- Add the egg: Push the chicken to the sides of the pan and add the beaten egg. Scramble in the center, then mix with the chicken.
- Combine and Cook: Add the drained noodles and half of the Pad Thai sauce to the pan. Sauté for 3-5 minutes.
- Add Veggies: Add the pak choy and bean sprouts, and cook for another 3 minutes.
- Finish and Serve: Stir in the remaining sauce and remove from the heat. Serve topped with cilantro, chopped peanuts, and lime wedges. Enjoy!
Tips for the Best Keto Pad Thai
- Noodle Prep: Rinsing and drying the shirataki noodles thoroughly helps remove any odor and ensures a better texture
- High Heat: Cooking over high heat is essential for achieving that signature Pad Thai flavor and preventing the noodles from becoming soggy
- Customize it: Add your favorite protein or vegetables to this versatile dish. Shrimp, tofu, or broccoli would all be delicious additions
Frequently Asked Questions
Traditional Pad Thai sauce is high in sugar. Our recipe uses a keto-friendly sauce made with Swerve Brown and sugar-free ketchup.
Absolutely! Omit the chicken with a plant-based protein like tofu or extra firm tempeh.
While shirataki noodles are the best low-carb option, you can experiment with other keto-friendly noodles like kelp or zucchini noodles. Keep in mind that the cooking time and texture may vary.
Keto Pad Thai
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Ingredients
- 3 tablespoons Fish Sauce
- 2 tablespoons Swerve Brown
- 2 tablespoons Lime Juice
- 1 tablespoon Tamari Sauce
- 1 tablespoon Rice Wine Vinegar
- 1 tablespoon Sugar-Free Tomato Ketchup
- 2 packet Shirataki Fettuccini Noodles
- 1/4 cup Sesame Oil
- 2 cloves Garlic crushed
- 1 pound Chicken Thighs cut into strips
- ½ teaspoon Salt
- 1 large Egg beaten
- 1/4 cup Scallions chopped
- 1 bunch Pak Choy
- 1 cup Bean Sprouts
- ¼ cup Cilantro roughly chopped
- 2 tablespoons Peanuts chopped
- Lime Wedges to serve
Instructions
- In a small bowl, add the fish sauce, lime juice, tamari, swerve brown, rice vinegar, and ketchup. Mix well.3 tablespoons Fish Sauce, 2 tablespoons Swerve Brown, 2 tablespoons Lime Juice, 1 tablespoon Tamari Sauce, 1 tablespoon Rice Wine Vinegar, 1 tablespoon Sugar-Free Tomato Ketchup
- Prepare the shirataki noodles according to the packet directions. Drain well and set aside.2 packet Shirataki Fettuccini Noodles
- Add the sesame oil to a wok, or large nonstick frying pan over high heat, then add the garlic, chicken, and salt.1/4 cup Sesame Oil, 2 cloves Garlic, 1 pound Chicken Thighs, ½ teaspoon Salt
- Saute until browned and cooked through, then push the chicken to the sides of the pan and add the beaten egg. Scramble in the center of the pan then mix with the chicken.1 large Egg
- Add the drained noodles, mix through, then add half the sauce. Saute for 3-5 minutes.
- Add the pak choy, scallions and bean sprouts and cook for another 3 minutes.1 bunch Pak Choy, 1 cup Bean Sprouts, 1/4 cup Scallions
- Stir through the remaining sauce, then remove from the heat.
- Serve the Keto Pad Thai topped with the cilantro, peanuts and with lime wedges. Enjoy!¼ cup Cilantro, 2 tablespoons Peanuts, Lime Wedges
Notes
Nutrition
How To Store
Store Pad Thai in the fridge for up to 3 days, Pad Thai is not suitable for freezing.
Want more great stir fries? Check out these delicious Keto recipes;
To make a larger batch of this Keto Chicken Pad Thai recipe adjust the servings above.
A big hit at my house. Absolutely delicious. I wasn’t sure when to add the scallions because they were in the ingredient list but not in the method.
Will definitely be making this again.
So glad you enjoy the Pad Thai Tracey. Thanks for letting us know about the scallions, i’ll and take a look and sort that out.
Made this today. Was amazing. I wasn’t sure at first – never made pad thai before, never made shirataki noodles before, never used pak choy or bok choy before, and never used bean sprouts before. The noodles smell fishy when made (common complaint I see online for these noodles), however, this recipe has so much flavor going on that when ate, I didn’t notice. It was delicious, and will be making again. Additional directions on how to to chop or prepare the bok choy would have made it better, I ran mine through a mini chopper.
Yes they do smell fishy, but I find soaking them in several changes of water sorts that out I love them because it means I can still indulge in my favourite eastern style dishes. The shirataki rice is good too