Looking for a dinner that’s jam-packed with flavor? Look no further than this super easy, keto pad Thai. It’s full of veggies and protein, and it is covered in a delectable sauce that’ll make it hard not to slurp up every last bite!
Looking for more Asian-inspired dishes? Check out my keto ramen or my egg roll in a bowl.
What You’ll Love About Keto Pad Thai
This keto pad thai is absolutely addictive, plus:
- Fast. Comes together quickly + easily.
- Customizable. Easy to swap the veggies and proteins for ingredients you have on hand.
- Delicious. All the amazing flavors we love, without the carbs.
What’s in Keto Pad Thai?
These inexpensive ingredients come together to make an incredible keto pad Thai. Here are some ingredients you may have questions about:
- Fish sauce adds umami flavor to the pad thai sauce, and shouldn’t be skipped.
- Swerve, to add a touch of sweetness to the sauce. Swerve and Lakanto are my favorite keto sweeteners–both are made from erythritol and can be used as a 1:1 swap with traditional sugar.
- Zoodles – We’re swapping carby noodles for zucchini noodles–feel free to spiralize your own or grab a container from the store. Just don’t use frozen zucchini as it’s often soggy.
Potential Substitutions
This keto pad Thai is easy to customize to your liking–I strongly recommend tasting the sauce and adjusting it based on your preferences. It’s easy to add a bit more salt, sweetener, etc. after mixing everything together. Here are some other ways to tweak it:
- Don’t want to use zoodles? Use other veggie noodles, such as spaghetti squash, butternut squash noodles, shirataki noodles, or even a store-bought almond flour pasta that you love.
- Want more protein? Make this low carb pad thai shrimp, pork, or whatever you’re craving.
- Want to sneak in some more vegetables? Take a cue from my keto chicken stir fry, or this keto beef and broccoli, and add more chopped veggies like chopped broccoli, cauliflower, or sliced mushrooms.
Tools To Make
This recipe doesn’t require fancy kitchen gadgets to throw together. Here’s what you need, and if you don’t have it, how you can modify:
- A spiralizer – If you’re making your own noodles, you’ll need a spiralizer to transform your veggies into zoodles! Don’t have a spiralizer? Use a box grater to get your zucchini in a similar shape, or buy pre-spiralized zoodles.
- A large pan – This dish is amazing because it’s cooked in one pan! A large pan like a wok is best because we’ll have everything in it at once, but a large skillet will work fine as well.
Pro Tips
Not much to this keto pad Thai, although there are a few important tips and tricks to keep in mind:
- Prep everything in advance – Cut and set up your ingredients mise en place. This dish cooks really fast, so when you have all the ingredients ready to go, you can cycle them in and out of the hot pan.
- Don’t overcook your zoodles – this is the easiest way to make them soggy.
- Toss your leftovers before serving – zucchini will release liquid as it cools. Simply toss everything together before serving again.
What to Serve Pad Thai With?
This keto pad thai is best served hot from the pan with a sprinkle of cilantro, roasted peanuts, and a squeeze of fresh lime juice. As for sides, consider serving it with other Asian food classics, like this Asian chicken marinade, or cauliflower fried rice.
Same Noodles, More Recipes
Keto Pad Thai
Print Recipe Pin RecipeIngredients
- 4 Eggs
- 2 Tablespoon Peanut Oil or oil of choice
- 1 Pound Chicken Breast sliced into strips
- Kosher Salt to taste
- Pepper to taste
- 2 Garlic Clove minced
- 1 Cup Diced Scallions
- 3 Medium Zucchinis spiralized using Blade C. Or 3 cups of pre-spiralized noodles.
For the sauce:
- 3 Tablespoons Lime Juice
- 2 Tablespoon Fish Sauce
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Sriracha
- 1 Tablespoon Swerve or Lakanto (see sweetener notes below) granular. Can sub for sweetener of choice
Toppings:
- 2 Tablespoon Fresh Cilantro
- 1/4 Cup Roasted Peanuts roughly chopped
Instructions
- Place zucchini in a colander over the sink, and generously sprinkle with salt. Allow them to "sweat" for 10-15 minutes while you prep your ingredients.
- Mix the ingredients for the sauce in a medium-sized bowl and set aside.
- Scramble and cook eggs in a large pan over medium-high heat. Remove cooked eggs from the pan and set them aside on a plate.
- Add half the oil to the pan, along with the chicken. Season with salt and pepper.
- 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. Cook until the zucchini begins to soften (about 3-5 minutes).
- Once cooked through (no longer pink), push it to the side of your skillet and add the remaining oil, along with minced garlic and diced scallions. Stir constantly and cook until the scallions begin to soften, about 1-2 minutes.
- Add the noodles and toss to combine everything. Cook until the zucchini begins to soften, about 3-5 minutes.
- Add the sauce and eggs, and stir to coat the noodles.
- Garnish with cilantro, scallions, and peanuts. Enjoy!
Fans Also Made These Low Carb Recipes:
Lindsey’s Tips
- Lakanto, Swerve, or Erythritol. I stick to Lakanto and Swerve which are a 1:1 swap with traditional sugar. If using a different brand of Erythritol, keep in mind it’s 70% as sweet as sugar, so you may need to add more to taste.
- Nutritional information is for 1 serving if you divide this recipe into 4 servings.
Cravings satisfied! Thank you so much for this yummy recipe!
Thank you Melissa! It’s my FAV!?