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–+ servings

Keto Chicken Pad Thai Recipe

This homemade chicken Pad Thai recipe is easy to make. It can be easily customized for those looking for a low carb/keto meal or those who eat a more traditional diet.
4.50 from 2 votes
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Course: Chicken, Main Course
Cuisine: Asian Inspired
Keyword: Chicken, keto, low carb, main dish
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 330kcal

Equipment

  • Large Stockpot

Ingredients

  • 2 cups shredded chicken
  • 1 red pepper sliced
  • 1 Green Bell Pepper sliced
  • 1 Onions small, sliced
  • 1 cup shredded carrots
  • 1 tablespoon olive oil
  • 1 eggs
  • 1/3 cup chicken broth
  • 3 tablespoons peanut butter
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons Chili Garlic Sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Garlic, minced
  • 8 ounces rice noodles optional
  • 1 small Spaghetti Squash optional
  • 1/3 cup peanuts chopped, optional
  • 1/4 cup cilantro finely sliced, optional

Instructions

  • Begin by prepping the noodles you choose to use for this recipe. (see notes section)
  • 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) and chili sauce to taste.
  • If using spaghetti squash:
    Stir in chopped peanuts and cilantro into the chicken mixture if desired. Taste and add one additional tablespoon lime juice if desired for more tang (optional) and chili sauce to taste. Once the chicken is warmed up you can serve this over hot spaghetti squash.

Notes

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 rice noodles add 42 net grams of carbs per 1 cup serving of noodles.
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. If using spaghetti squash add 5.5 net grams of carbs per 1 cup serving of spaghetti squash.

Nutrition

Serving: 4g | Calories: 330kcal | Carbohydrates: 13g | Protein: 24g | Fat: 19g | Sodium: 1631mg | Fiber: 4g
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