Easy Keto Chicken Pad Thai Recipe

This Keto chicken Pad Thai recipe is so easy to make and it’s so delicious that no one will even know that it’s good for them!

This recipe can easily be served over noodles for those who don’t follow a low carb diet or you can use spaghetti squash for those on a keto diet.

Keto Chicken Pad Thai Recipe

I like to double or triple the create to create freezer meals. Simply take your freezer meal out the night before to thaw and make a fresh batch of spaghetti squash (or rice noodles if you eat a more traditional diet) and you can have a delicious homemade meal on the table in no time flat.

Ingredients to make this keto chicken pad Thai recipe:

For the main dish:

Shredded Chicken – I love making this slow cooker shredded chicken. It comes in handy to create this dish as well as many others.

Vegetables all thinly sliced – this recipe uses red bell peppers, green bell peppers, and onion. All should but cut thinly.

Shredded carrots – I like to save myself a bit of time by purchasing store bought shredded carrots. If you are shredding your own you’ll want to use 1 large carrot.

Olive Oil – use olive oil or your favorite type of cooking oil.

Egg – an egg is scrambled into the pad Thai right before serving.

Cooked spaghetti squash or 8 ounces Rice noodles

For the sauce:

Chicken or vegetable stock – this tastes great no matter which one you use.

Peanut butter – I use smooth peanut butter for this recipe but you can also use chunky. The bits of peanuts in the chunky type work well with this dish. Especially since you add in chopped peanuts at the end of cooking.

No calorie brown sugar sweetener – keep it keto by using your favorite no calorie sweetener. If you aren’t on a keto or low carb diet then just use regular brown sugar.

Fish sauce – this really adds a delicious savory flavor to the dish.

Lime juice – go with freshly squeezed or use store bought lime juice.

Soy Sauce

Rice wine vinegar – if you don’t have rice wine vinegar just use apple cider vinegar in its place.

Garlic chili sauce – this adds a bit of heat to the dish.

Toasted sesame oil – you will not want to skip this ingredient. It adds great flavor to the dish. To extend the life of your toasted sesame seed oil make sure you keep it stored in the refrigerator. Unlike other oils it can go rancid quickly if left out in a kitchen cabinet.

Garlic and Ginger – use fresh or ground.

Optional Ingredients:
Peanuts, coarsely chopped
Bean Sprouts
Extra Lime Wedges
Cilantro, finely sliced

How to make this Keto Chicken Pad Thai recipe:

Begin by prepping the noodles you choose to use for this recipe. For traditional diets use rice noodles. For keto or low carb diets use spaghetti squash in place of higher carb noodles.

If using rice noodles prepare them according to package directions. Cook them until they are al dente (slightly under cooked) as they will continue to cook in the sauce. Rinse the noodles in cold water and drain. Toss the noodles with 1 tablespoon of toasted sesame oil. Set the noodles aside.

If using spaghetti squash prick the outside of a washed spaghetti squash with a sharp knife or a fork. Microwave for 4 minutes on high. Remove from microwave, set aside to cool while preparing the rest of the recipe. Check out this post for more information on how to make different types of low carb or keto noodles.

Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the bell peppers, onions, shredded carrots and sauté until crisp but just beginning to soften.

While the vegetables are cooking, mix all the sauce ingredients together in a mixing bowl. Whisk until smooth. Set aside.

Once vegetables are cooked until just crisp push them to the side of the pan. Crack an egg into the center space and, using a spoon or spatula, whisk the egg gently to scramble it. Continue to cook, stirring frequently, until scrambled. Gently mix the scrambled egg into the vegetables.

Stir in sauce and shredded chicken. Continue to cook to heat the chicken through.

If using rice noodles:

Add the rice noodles to the pot. Increase the heat to medium-high. Toss until the noodles are evenly coated and continue to cook, while stirring, until the noodles are soft but still have a bit of bite to them (al-dente). This should take about 1 to 2 minutes. Stir in chopped peanuts and cilantro if desired. Taste and add one additional tablespoon lime juice if desired for more tang (optional, some in my family prefer it this way) and chili sauce to taste.

If using spaghetti squash:

Stir in chopped peanuts and cilantro if desired. Taste and add one additional tablespoon lime juice if desired for more tang (optional, I prefer it this way) and chili sauce to taste. Once the chicken is warmed up you can serve this over hot spaghetti squash.

Is this Chicken Pad Thai Keto?

If you use no calorie sweetener and serve it over spaghetti squash or some other type of low carb noodle then this recipe would fit into a keto diet.

Can you freeze this chicken pad thai recipe?

Yes! This recipe can easily be frozen. Don’t add in the rice noodles (they become mushy and fall apart once frozen) or spaghetti squash into the dish before freezing. I will often double or triple the recipe as I like to freeze the chicken/sauce mixture in single serving sizes.

I portion out the chicken mixture into a freezer container. I also freeze individual serving sizes of cooked spaghetti squash. Unlike rice noodles, spaghetti squash retains its texture even after freezing.

Can I use something else instead of chicken?

You sure can. This dish tastes just as delicious if you choose to leave the chicken out and add more sliced vegetables in its place. You can also substitute slices of pork, beef, firm tofu or seafood such as shrimp.

Can I substitute something for the fish sauce?

Fish sauce adds a savory flavor to the Pad Thai sauce. But, if you have a seafood allergy or don’t like the flavor, you can easily swap it out. Try using an equal amount of soy sauce, tamari (a type of soy sauce), coconut aminos or tamarind paste. Or simply leave it out and don’t add anything else. This chicken pad thai recipe is pretty flexible when it comes to the fish sauce.

What is tamarind?

Tamarind is made from tamarind fruit. The fruit has a date like texture and it’s crushed to make paste. You can also find it as a diluted concentrate too. It can be used to replace fish sauce in this recipe. If you can’t find tamarind paste in your local stores here’s a favorite one from Amazon:

Tamarind is mostly used in Asian and Middle Eastern cooking and is traditionally found in Pad Thai. It helps to give the sauce a lightly sour, savory flavor. Since it’s not available easily in stores the fish sauce gives the Pad Thai a similar sour/savory flavor. If you want to cut some of the sour flavor add 1 to 2 tablespoons of brown sugar (or no calorie sweetener if you want to keep it low carb) to the sauce.

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You might also like some of these recipes:

Buffalo Chicken Lettuce Wraps

Cilantro Lime Chicken Burgers

Fast and Easy Keto Breakfast Recipes

Italian Stuffed Sausage and Peppers

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