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This is the best low-carb Pad Thai I've ever tried! It's just like the real deal but made with zero-carb noodles instead of their high-carb alternative. This keto Pad Thai is ready in less than 30 minutes and it's definitely one of the all-time favorites in my house.
Yes, we are using shirataki noodles. If you're hesitant about using them, I've got a guide to show you how to prepare shirataki noodles so they have the best texture and taste great.
Love easy stir-fries? Make sure to check out my Shrimp (Prawn) & Noodle Stir-Fry!
Note: I'd like to give credit for this beautiful photo of my My Keto & Paleo Pad Thai was Featured and cooked by Hello Glow!
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Hands-on Overall
Nutritional values (per serving)
Net carbs7.6 grams
Protein36.2 grams
Fat39.5 grams
Calories535 kcal
Calories from carbs 6%, protein 27%, fat 67%
Total carbs11.3 gramsFiber3.7 gramsSugars3.3 gramsSaturated fat14.6 gramsSodium1,648 mg(72% RDA)Magnesium109 mg(27% RDA)Potassium593 mg(30% EMR)
Ingredients (makes 4 servings)
Sauce:
Stir-fry:
- 500 g chicken thighs, boneless and skinless (17.6 oz)
- 2 packs shirataki noodles (400 g/ 14.1 oz)
- 4 large eggs
- 2 medium spring onions (30 g/ 1.1 oz)
- 2 cups bean sprouts (100 g/ 3.5 oz)
- 1/4 cup cilantro, chopped
- 1/4 cup flaked almonds, toasted (15 g/ 0.5 oz)
- 2 tbsp fresh lime juice (~ 1/2 lime) + more for garnish
- 1 tbsp + 1/4 cup ghee or extra virgin coconut oil (you can make your own ghee) (70 g/ 2.5 oz)
- Optional: 2 cups shredded red cabbage for garnish (140 g/ 4.9 oz) + 1.8 g net carbs per serving
Instructions
- Prepare the shirataki noodles by following the steps in this post (wash & boil to eliminate their natural odour & pan-fry to get the best texture). When done, keep in a bowl and set aside.
- In a medium bowl, combine all the ingredients to make the sauce: fish sauce, coconut aminos, Sriracha, crushed garlic, Almond & Cashew Butter, salt and pepper.
- Add the Erythritol or stevia (if used). When done, set aside.
- Meanwhile, cut the chicken thighs into 1-inch pieces.
- Place in a large pan greased with 1/4 cup ghee and cook over a medium-high heat until pale and cooked through. Mix a few times to ensure even cooking. When done, set aside.
- Meanwhile, prepare the omelettes. Heat a pan greased with 1/2 tablespoon of ghee. Crack 2 eggs in a bowl and season with salt.
- Whisk well and pour in the hot pan and swirl to coat the surface to make a very thin omelet. Cook over a medium-high heat for a couple of minutes or until firm on top. Using a spatula, flip on the other side and cook for another 30 seconds. When done, transfer on a plate. Then, repeat for the remaining 2 eggs.
- Set aside to cool down, roll up and cut into thin strips. Slice the spring onion and place in a bowl filled with water to clean. Transfer on a paper towel and pat dry.
- Place the chicken back on the heat and add the spring onion. Cook over a medium-high heat for just a couple of minutes. Then, add the omelet strips and bean sprouts and cook for another minute while stirring.
- Add the sauce (see above) and prepared shirataki noodles. Cook briefly until heated through and take off the heat.
- Mix well and add the fresh cilantro.
- Add lime juice and toasted almonds. (Note: To toast the almond flakes, place them on a dry hot pan and cook over a medium-high heat until fragrant for 1-2 minutes. Keep stirring to prevent burning.)
- Garnish with shredded red cabbage, lime wedges, cilantro and enjoy! Store in the fridge for up to 4 days.
Ingredient nutritional breakdown (per serving)
| Net carbs | Protein | Fat | Calories |
|---|
| Fish sauce |
| 0.5 g | 0.7 g | 0 g | 5 kcal |
| Coconut aminos (substitute to soy sauce) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Sriracha chili sauce, hot sauce |
| 0.7 g | 0 g | 0 g | 3 kcal |
| Garlic, fresh |
| 0.5 g | 0.1 g | 0 g | 2 kcal |
| Almond & cashew butter |
| 1.7 g | 2.6 g | 9.7 g | 103 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Chicken thighs (skinless, boneless, raw) |
| 0 g | 24.6 g | 5.2 g | 151 kcal |
| Shirataki noodles, konjac noodles |
| 1.5 g | 0 g | 0.2 g | 4 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.4 g | 6.3 g | 4.8 g | 72 kcal |
| Spring onion, scallion, green onion, fresh |
| 0.4 g | 0.1 g | 0 g | 2 kcal |
| Bean sprouts, fresh (sprouted mung beans) |
| 1 g | 0.8 g | 0 g | 8 kcal |
| Coriander (cilantro), fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Almonds, nuts (flaked) |
| 0.3 g | 0.9 g | 2.1 g | 24 kcal |
| Lime (juice), fresh |
| 0.4 g | 0 g | 0 g | 1 kcal |
| Ghee |
| 0 g | 0 g | 13.8 g | 125 kcal |
| Ghee |
| 0 g | 0 g | 3.8 g | 34 kcal |
| Total per serving |
| 7.6 g | 36.2 g | 39.5 g | 535 kcal |
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