Keto Chicken Pad Thai Recipes
KETO CHICKEN PAD THAI
Make and share this Keto Chicken Pad Thai recipe from Food.com.
Provided by Cameron Duval Smith
Categories Asian
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- 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.
- Heat 2 tablespoons 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).
- Heat 2 tablespoons 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.
Nutrition Facts : Calories 377.4, Fat 31, SaturatedFat 16.3, Cholesterol 152.2, Sodium 1224.3, Carbohydrate 7.5, Fiber 1.5, Sugar 4.2, Protein 19.4
LOW-CARB PAD THAI RECIPE BY TASTY
Here's what you need: small zucchinis, medium sweet potato, daikon radish, brown sugar, fish sauce, tamarind paste, garlic, water, coconut oil, boneless, skinless chicken thighs, medium shallot, chili paste, roasted peanut, bean sprout, fresh cilantro leaves, lime wedge
Provided by Mercedes Sandoval
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- Trim the ends of the zucchini, then use a vegetable peeler to peel into thin, flat noodles. Repeat with the sweet potato and daikon radish. Set aside.
- In a wok or large pan over medium-high heat, combine the brown sugar, fish sauce, tamarind paste, 3 cloves of garlic, and the water. Cook until the sugar has dissolved and the sauce is slightly thickened, about 3 minutes. Remove the pan from the heat and transfer the pad thai sauce to a bowl until ready to use. Wipe out the pan.
- Heat a drizzle of coconut oil in the same pan over medium-high heat. Add the chicken thighs and cook for 4 minutes on each side, until browned and cooked through. Remove the chicken from the pan and set aside.
- Add a bit more coconut oil to the pan, if needed, then add the shallot, chili paste, and remaining 3 cloves of garlic. Cook until the shallots are softened and the aromatics are fragrant, 2 minutes.
- Add the peanuts and bean sprouts, and cook for 1 minute, until the sprouts are softened. Add half of the reserved pad thai sauce and cook until thickened, 3 minutes.
- Add the vegetable noodles and chicken, and stir to coat with the sauce, adding more as needed. Add the cilantro, toss, and cook for 30-60 seconds, until the noodles are just warmed through but not soggy.
- Serve immediately garnished with more cilantro, bean sprouts, peanuts, and lime wedges.
- Enjoy!
Nutrition Facts : Calories 321 calories, Carbohydrate 23 grams, Fat 16 grams, Fiber 4 grams, Protein 23 grams, Sugar 11 grams
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