Easy Spicy Keto Pad Thai
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: 2 people
- 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
- 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
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
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.
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.
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.
Calories: 552.6kcal | Carbohydrates: 21.4g | Protein: 15.5g | Fat: 48.6g | Saturated Fat: 12.7g | Polyunsaturated Fat: 9.8g | Monounsaturated Fat: 24.6g | Cholesterol: 138mg | Sodium: 610mg | Potassium: 387.6mg | Fiber: 10.5g | Sugar: 4.3g