Keto Chicken Pad Thai
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Keto Chicken Pad Thai
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This makes a total of 4 servings of Keto Chicken Pad Thai. Each serving comes out to be 431 Calories, 35.3g Fats, 5g Net Carbs, and 26.3g Protein.
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Ingredients
Pad Thai Sauce
- juice 1/2 lime
- Juice 1/3 Lemon
- 1 ½ tbsp. reduced sugar ketchup
- ½ tsp. Worcestershire sauce
- 3 tbsp. Red Boat fish sauce
- 1 ½ tbsp. sambal olek
- 1 ½ tsp. minced garlic
- 1 tbsp. natural peanut butter
- 1 tsp. rice wine vinegar
- 7 drops liquid stevia
Noodles and Toppings
- ¼ cup cilantro chopped
- 3 medium green onions chopped
- 2 large eggs
- 2 packets Shirataki Noodles
- 3 medium Chicken Thighs
- 4 tbsp. coconut oil
- 4 oz. mung bean sprouts
- 2 tbsp. peanuts chopped
Instructions
- Mix together all of the ingredients for the sauce using a fork or whisk. Set aside.
- Drain shirataki noodles and rinse well. Repeat 5 or 6 times, then dry as much as you can using a cloth, winging out as needed.
- Debone and deskin chicken thighs, then cut into cubed pieces.
- Heat 2 tbsp. Coconut Oil in a pan over medium-high heat. Once the pan is hot, add the chicken to create a sear. Flip chicken pieces over to sear the other side. Set aside and repeat with the rest of the chicken (using more oil).
- In the same pan, add the shirataki noodles and dry fry them for 5-8 minutes or until noodles become firmer to the touch. Reduce heat and scramble 2 eggs into the noodles.
- Add the sauce, chicken (including oil), cilantro, and green onion to the noodles. Let this cook down for about 5-10 minutes depending on thickness you want.
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