Yummy Low Carb Chicken Pad Thai

I love Asian food and am always in search of low carb and keto Asian dishes. Today, I describe one of my favorite go-to low carb dishes to make for lunch or dinner. The dish is easy to make and doesn’t take a lot of time. The other bonus is that there are variations to this low carb pad thai dish. See the bottom of this post for variations to this low carb Asian stir fry.

Low Carb Pad Thai

Low Carb Chicken Pad Thai -Ingredients

• 1 pound of organic chicken breast
• 1 package of shirataki linguine noodles
• 1 lime for the juice and as a garnish to squeeze
• 3 cloves of garlic
• 2 tablespoons of coconut oil (hard or soft)
• Cayenne pepper or red pepper flakes to your liking (typically 1/4 to 1/2 teaspoon)
• 2 tablespoons of a sugar substitute such as Stevia or Erythritol
• 2 tablespoons fish sauce
• 2 tablespoons sesame oil
• 2 tablespoons coconut aminos
• 2 medium-sized eggs
• Green onions (optional) to top as garnish
• Bean sprouts (optional – I always leave sprouts out of recipes because I don’t care for them!)
• If you care for peanut butter, I have added peanut butter to this recipe’s sauce. 1 tablespoon or 2 will do.
• I often add vegetables such as broccoli and red pepper to this stir fry, too.

I am always curious about which oils to choose on a low carb or keto diet. Honestly, no matter your eating style, there are oils to avoid and oils to consume. This article on KetoLogic does a great job outlining the good and bad oils.

How to Make Low Carb Pad Thai

1. Cut open the bag of shirataki noodles, rinse them, and add them to a dry pan on low to medium heat.
2. Once the noodles are dry, place them in a dish to the side.
3. Chopped up the garlic cloves
4. Cut the chicken into cubes
5. Add the coconut oil to a stovetop pan on medium heat
6. As you begin to smell the garlic, add the chicken to the pan
7. If you’re adding vegetables, add them to the pan here.
8. Add 1 tablespoon of sesame oil, 1 tablespoon of fish sauce, and a tablespoon of the coconut aminos (I like to add some of the flavors at this point to really ingrain them into the ingredients.)
9. While the ingredients in the pan are cooking, make your sauce (see below) in a small bowl
10. Once the chicken (and vegetables are soft) appears cooked, turn down the temperature to low
11. Add the noodles
12. Whisk the eggs in a small bowl and add them slowly into the pan stirring as you do so
13. Add the sauce and mix together
14. Serve with lime, green onions, and bean sprouts (if you desire)

How to Make the Pad Thai Sauce

• In a small bowl, using a whisk combine 1 tablespoon of fish sauce, sesame oil, coconut aminos
• Add your sweetener and your cayenne or red pepper flakes
• Squeeze half of the lime into the sauce

Pad Thai Variations

• Use shrimp instead of chicken for a better keto pad thai option
• Add low carb vegetables such as broccoli and red peppers
• Peanut butter is a fantastic addition to this dish
• Use ghee or tallow as your oil to add some fat

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