Keto Chicken Pad Thai

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4.50 from 73 votes

Keto Chicken Pad Thai

45 minutes
Calories 940kcal


  • 1 1/2 tablespoons reduced sugar ketchup
  • 1/2 teaspoon worchestershire
  • 3 tablespoons fish sauce (Red Boat)
  • 1 1/2 tablespoons sambal olek
  • 1 1/2 teaspoons minced garlic
  • 1 tablespoon natural peanut butter
  • 1 teaspoon rice vinegar
  • 7 drops liquid stevia
  • 1/4 cup cilantro (Red Boat)
  • 3 green onions (Red Boat)
  • 2 large eggs
  • 2 packets shirataki noodle
  • 3 chicken thighs (Red Boat)
  • 4 tablespoons coconut oil
  • 4 ounces mung bean sprouts
  • 2 tablespoons peanuts (Red Boat)


  • 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.


Calories: 940kcal

Originally posted 2019-02-20 18:08:54.

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