Keto pad Thai is a delicious departure from the mundane, ordinary low carb recipes that frequently flood a low carb meal plan.
This suuuper addicting low carb dinners SO delicious, and it’s about to take your low carb eating plan up a few notches!
Keto pad thai is everything you want it to be: tangy, stir-fried satisfaction: cilantro, scrambled egg, and all. My recipe starts with a base of low carb pad thai zucchini noodles, and adds layer after layer of scrumptious Thai flavors: fish sauce, aminos, chicken, peanuts, need I go on?
Let’s get started…
How to Make Keto Pad Thai
Get this, in an average-sized bowl, there are about 80 g of carbs in pad thai! Now this keto pad thai is a totally different story. Here’s how to throw it together:
Prep (Or Buy) The Noodles.
We’ll first want to start by buying or preparing our low carb noodles. The recipe calls for zucchini noodles, which are low carb foods sold at some grocery stores (Trader Joe’s now sells them!). Or if you’d prefer, you can easily whip these low carb vegetables into low carb pasta with a spiralizer! Feel free to use whatever keto vegetables you prefer to make your keto pad thai! Cucumbers would be delicious in this recipe, as well as summer squash.
If you don’t have a spiralizer, use a cheese grater to get that veggie noodle shape.
Mix the sauce.
Mix the ingredients for your sauce in a small bowl, and set them aside. This flavor packed low carb foods sauce may have a few ingredients you aren’t quite familiar with, so here’s what you should know:
- Soy sauce and coconut aminos can be used interchangeably. Soy sauce is derived from soy beans, and isn’t on a paleo food list, so if you’re looking for paleo recipes, opt for coconut aminos instead.
- Sriracha — bring on the heeeat! (if you’d like…) I’m not big on spicy keto recipes, so I add just a dash.
- Erythritol — Brown sugar is common in pad thai recipes, which I swap for granulated erythritol. This keto sweeteners got no net carbs. A few drops of liquid stevia or honey (if paleo) will do the trick as well, .
Once you whip up the keto pad thai sauce, give it a taste to see if it’s as spicy, salty and sweet as you’d like — then adjust accordingly!
Add the eggs to a large skillet, and scramble. Once cooked, set aside.
Add veggie oil to the skillet, and cook the sliced chicken until cooked through and no longer pink. Season with salt and pepper, and set aside, along with your eggs.
Pro tip: to get thin and evenly sliced chicken for any of your low carb chicken recipes, toss the breast in the freezer for about 10 minutes before slicing. This makes it significantly easier to get a clean cut.
Add the keto noodles to the pan, tossing them to thoroughly coat them in the chicken juices. Be sure to not overcook the noodles — mushy noodles are no good in keto pad thai! 3-5 minutes should do the trick. Set the cooked noodles aside.
Add the garlic and scallions to your pan, and saute until soft. Then add the sauce to the pan and stir to combine. Add the noodles, chicken and eggs back to your pan and give everything a good stir!
Divvy this tasty keto pad thai into bowls and garnish with your chopped keto nuts, cilantro, scallions, and enjoyyy!
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Paleo Pad Thai Variations
There are quite a few variations you can try to turn this recipe into low carb dinner ideas and low carb lunches that’re perfectly customized to your palate and cravings! To give you a few ideas:
- Swap the protein. Chicken is delicious, but maybe you’d prefer shrimp? Beef? Or no meat at all, to add in more low carb vegetarian recipes.
- Add in some veggies. Add in more high fiber low carb foods by loading up on veggies! Think beyond the noodles, try adding sliced bell peppers or red onions for a healthy punch of flavor!
- Different low carb nuts. Try sliced almonds for additional protein, or sesame seeds if you’d prefer!
- Various keto noodles. I shared a few veggie noodle options above, but wanted to mention that you can make keto pad thai with shirataki noodles (a.k.a. miracles noodles) if you enjoy the taste, or…
spaghetti squash pad thai
Spaghetti squash pad thai is another way to enjoy this for low carb meals, without breaking the carb bank! Spaghetti squash is that large, yellow, buttery squash that naturally separates into noodles after it’s baked, and it’s dee-licious! The only consideration with spaghetti squash is a little extra oven-time…
Meal Prepping Keto Pad Thai
This keto pad thai is great to double up on, and divvy into your best meal prep containers for keto dinners and keto lunches throughout the week! If you plan to make this recipe for low carb meal prep, store your toppings on the side, so they don’t loose their crisp freshness!
I prefer to reheat keto pad thai over the stove (which can prove difficult for midweek low carb lunch ideas), so the microwave will do! You may opt to under cook the zucchini, so it doesn’t become mushy when you reheat it.
Looking for More keto thai food
Who isn’t?! Keto Thai food is amazing! Unfortunately, traditional Thai food is loaded with rice, breading, and sugar filled sauces — a.k.a carbs on carbs on carbs. So, I took to the kitchen and whipped up a couple low carb Thai food recipes, for those of us sticking to a low carb food list:
- Cauliflower Fried Rice
- Keto Curry (this recipe is for an Indian style curry, but add some lime and chilis for a Thai flair!)
- Easy Peanut Sauce
- Thai Chicken Paleo Wraps
Keto Pad Thai Recipe
You guys are going to totally DIG this keto pad thai recipe! Full of zesty, flavors, jam packed with protein, and relatively easy to throw together! I can’t wait to hear what you think, leave me a comment below and let me know… did you spice it up or down? Did you go for chicken or another protein? Enjoy!
Keto Pad Thai
- 4 Eggs
- 2 Tablespoon Peanut Oil or oil of choice
- 1 Pound Thin Chicken Breast sliced into strips
- Salt and Pepper to taste
- 2 Garlic Clove minced
- 1 Cup Diced Scallions
- 3 Medium Zucchini spiralized using Blade C noodles trimmed
For the sauce:
- 3 Tablespoons Freshly Squeezed Lime Juice
- 2 Tablespoon Fish Sauce
- 1 Tablespoon Soy Sauce Coconut Aminos if paleo
- 1 Tablespoon Sriracha
- 1 Tablespoon Erythritol granular. Can sub for sweetener of choice
- 2 Tablespoon Roughly Chopped Cilantro + Whole Cilantro Leaves to Garnish
- ¼ Cup Roasted Unsalted Peanuts roughly chopped
- Mix the ingredients for the sauce in a medium sized bowl. Set the sauce aside.
- Scramble and cook the eggs. Set aside in a large bowl.
- Heat half the oil in a large skillet at medium heat and add the chicken. Season with salt and pepper.
- Once the chicken is cooked thoroughly (no longer pink), pull chicken out of the skillet and place in the bowl, along with the eggs.
- Turn the heat on the skillet to low and add the zucchini noodles. Let the juice from the chicken coat the noodles then add salt and pepper to taste. Cook until the zucchini has lightly softened (about 3-5 minutes).
- Pull the noodles out of the skillet and into the bowl with our chicken and eggs.
- On low heat, add 1/2 tablespoon of oil to the skillet, then add the garlic and scallions - stir constantly so they do not burn. Cook until the scallions begin to soften (about 1-2 minute).
- Add the sauce to the skillet and stir to combine.
- Add the noodles, chicken, eggs and toss everything to combine
- Garnish the dishes with cilantro, scallions and peanuts. Enjoy!
- If you don’t have a spiralizer, or want to save some time, you can make this recipe with shirataki noodles, or spaghetti squash. For spaghetti squash you’ll want to cut it in half, roast it in the oven until it becomes tender, scoop out the seeds, and use as you would the zucchini noodles
- You can sometimes purchase premade zucchini noodles
- You can use whatever veggies you’d like for the noodles. I used zucchini because they’re low carb and easy to spiralize – carrots and summer squash would work well too. Or try a combo.