Keto Pad Thai

5 from 1 vote

This Keto pad Thai uses Thai-style konjac noodles - and some creative ingredient substitutions - for a great low-carb version of the classic!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Asian, Thai

Diet: Diabetic, Gluten Free

Servings: People

Calories: 603kcal

Ingredients

Pad Thai Sauce:

1 ½ tablespoon Fish sauce
3 tablespoon Brown Swerve
2 tablespoon Lime Juice
1 tablespoon Water
1 tablespoon Rice Vinegar
1 teaspoon Sugar substitute
¼ teaspoon Crushed chilies

Pad Thai:

1 package Thai-style konjac noodles
2 tablespoon Olive or sesame oil divided
1 lb Boneless skinless chicken breast sliced
2 Garlic cloves pressed or finely minced
2 Large eggs beaten
Salt Pepper
2 cups Shredded Napa cabbage
½ cup Bean sprouts

To Serve:

¼ cup Chopped Cilantro
¼ cup Chopped Peanuts
1 Green onion thinly sliced
Lime wedges

Instructions

Whisk together sauce ingredients, set aside.
Drain and rinse konjac noodles well - for at least 2 minutes. Drain.
In a large nonstick pan, cook konjac noodles until all visible moisture is gone. Transfer noodles to a dish, set aside.
Prepare the veggies - shred the cabbage, rinse the bean sprouts, chop the cilantro and green onion, slice the lime.
In the pan, cook the chicken and garlic in 1 tablespoon olive oil, until chicken is cooked through. Transfer chicken to the dish with the noodles, set aside.
Heat remaining tablespoon olive oil in the pan. Whisk eggs together with a little salt and pepper, pour into pan, and scramble.
Add sauce, noodles, chicken, cabbage, and bean sprouts to the pan. Stir well, allow to heat through.
Divide between two serving dishes, top with cilantro, peanuts, and green onion slices. Garnish with lime slices, serve immediately.

Notes

Note: Net carb count on nutrition info is inaccurate, as the software is counting the sugar substitute as 9 grams of carbs, without showing the sugar alcohols for it.

Nutrition