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.
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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 (ala spaghetti squash pad Thai), 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
- Zucchini Lasagna
- Keto Shrimp Scampi
- Keto Chicken Noodle Soup
- Zucchini Ravioli
- Keto Alfredo Sauce
- Zoodle Salad
- Pesto Zucchini Pasta
Keto Pad Thai
Print Recipe Pin RecipeIngredients
- 4 Eggs whisked
- 2 Tablespoon Avocado or vegetable oil
- 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 granular. Can sub for sweetener of choice
Toppings:
- 2 Tablespoon Fresh Cilantro
- 1/4 Cup Roasted Peanuts roughly chopped
Instructions
- Mix sauce ingredients together in a medium bowl and set aside.
- Add half the oil to a large pan, and heat over medium. Once oil is shimmering, add the eggs and scramble until cooked through. Set aside on a plate.
- Add the remaining oil to the pan, along with the chicken. Season with salt and pepper. Once cooked through (no longer pink), push cooked chicken to the side of your skillet. If no oil remains in the pan add an additional tablespoon, as well as your garlic and scallions. Stir constantly until the scallions begin to soften, about 1-2 minutes.
- Add the sauce, eggs, and noodles. Toss so that everything is well coated. Continue to cook just until the noodles begin to soften (otherwise they'll get soggy!), about 2 minutes.
- Garnish with cilantro, scallions, and peanuts. Enjoy!
Cravings satisfied! Thank you so much for this yummy recipe!
Thank you Melissa! It’s my FAV!?
Another great one Lindsey! I tried it yesterday. I always order take away Thai food, I never made it myself and this one here is great and super easy! Especially with the zoodles. They’re a better addition than rice or normal noodles. Next week I’m going to try it with duck to see what that gives.
Ohh duck sounds amazing! Thank you so much for sharing and I’m SO happy you enjoyed this recipe Geert!