Easy Spicy Keto Pad Thai

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This recipe was made for the spicy eater who doesn't have much time to cook and prepare.

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Main Course

Cuisine: Asian, Thai

Keyword: keto, low carb, low carb noodles, pad thai, shirataki

Servings: people

Calories: 552.6kcal

Author: Rich

Equipment

Frying Pan or Wok

Ingredients

Meat

1 piece Boneless Skinless Chicken Thigh (or ¼ lb of chicken)

Veggies for cooking

¾ cup Shredded Cabbage (substution for bean sprouts)
¼ cup Julienned Carrots
1 piece Brunoised Jalapeno
2 Minced Garlic cloves

Garnish/Toppings

½ cup Crushed Pecan
1 tbsp MCT Oil
¼ cup Cilantro coursely chopped You can also use Dried Cilantro
1 stalk Chopped Scallion
1 tbsp Crushed Peppers or Ground Cayenne for extra spice
4 wedges Lime

Sauce for cooking

1½ tbsp Coconut Aminos
1½ tbsp Fish Sauce
½ tspn Monkfruit Sweetener Add more if you like it sweeter
⅓ Freshly Squeezed Lime

Other

7 oz Shirataki Noodles
1 whole Egg
2 tbsp Avocado Oil (or Olive oil)

Instructions

Shirataki Noodles

Follow the package instructions. If not, I can show you how to cook shirataki noodles.
Note: I found that one package may not be enough for noodle lovers. If you love noodles I suggest getting two packages or 4 servings of shirataki noodles for 2 people.

Gather all the ingredients

Prep all the ingredients. Cut the chicken into small strips. Brunoise the jalapeno. Mince Garlic. Chop the scallions and cilantro. Cut the lime into wedges. Beat egg.
Bring together the ingredients.
Pro tip: Separate the ingredients into two groups, one for cooking and the other for garnishing.

Let's Make the Sauce!

Combine the sauce ingredients together: Coconut Aminos, fish sauce, monkfruit sweetener, and lime juice. Make sure monkfruit is fully dissolved.

Time to cook!

In a frying pan, heat 1 tablespoons of oil on medium high heat. Add the chicken and cook for about 2-3 minutes or until chicken is no longer pink in the middle. Then, remove and transfer to a plate. Let the pan cool down for about 1 minute before returning it to the burner.
Now lower heat to medium. Add in another tablespoon of oil. Throw in jalapeno, and then garlic. Let it cook for about 30 seconds. Turn heat on medium high. Then throw in the chicken that was cooked earlier.
Turn heat on medium high. Add in shredded cabbage and carrots. Stir fry veggies and chicken for about 30 seconds.
Then move veggies and chicken to the side. Pour beated eggs to pan and scramble with spatula for about 30 seconds. Stir with chicken and veggies.
Pour in half of the pad thai sauce over the chicken and veggies, then throw noodles in. Stir fry for about 2 more minutes. Your Keto Pad Thai is ready for toppings!
Protip: I reccomend using half the sauce but everyone has different taste preferences. If you find it too salty or not salty enough feel free to tweak it according to your tastes. If you have extra you can save it in a jar and use for next time.

Toppings

Transfer the Pad Thai to a plate served family style or to individual plates.
Add in the toppings (ie pecans, limes, MCT oil, scallions, cilantro, crushed peppers) based on my reccomended amont or by your personal tastes.
Enjoy!

Notes

Nutrition info is approximate using the sparkpeople.com recipe calculator, and the carb count does not count sugar alcohols. It is your responsibility to check the accuracy of all nutritional facts posted here, especially if you have a medical condition, in which case you should consult with your doctor before using any of the recipes.

Nutrition