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–+ servings
keto pad thai in a pan

Keto Pad Thai

Prep Time 15 minutes
Total Time 15 minutes
Servings 4 Servings
Calories 351kcal

Ingredients

  • 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
US Customary - Metric

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!

Nutrition

Calories: 351kcal | Total Carbohydrates: 11g | Protein: 35g | Fat: 19g | Sodium: 1294mg | Fiber: 3g | Sugar: 5g | Net Carbs: 8g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com