We’re making our own Thai take-out tonight with this recipe for Pad Thai with Chicken! This dish is traditionally made with rice noodles, we’ve swapped these out with shirataki noodles, found in the section at your market where the tofu is sold.
Prep Time: 10 minutes
Cooking Time: 10 minutes
2 tablespoons Keto-friendly ketchup
1 teaspoon red chili paste
1 teaspoon freshly minced ginger
2 tablespoons natural peanut butter
1 teaspoon sea salt
2 garlic cloves, minced
2 tablespoons rice vinegar
1 teaspoon fish sauce
2 tablespoons coconut aminos
2 8-ounce packages of shirataki noodles
2 large eggs
½ pound of boneless & skinless chicken breast, cooked & chopped
1 small carrot, peeled & grated
Juice from ½ of a fresh lime
1 whole scallion, minced
¼ cup fresh cilantro, minced
2 cups bean sprouts
¼ cup peanuts, chopped
Mix ketchup, red chili paste, ginger, peanut butter, sea salt, minced garlic, coconut aminos, rice vinegar and fish sauce in a bowl and set aside.
Rinse shirataki mushrooms in water and place in a large stock pot or Dutch oven. Bring to medium-low heat.
When hot, pour sauce into the noodles and stir very well to combine, allowing any excess moisture to simmer out.
Crack eggs into the noodles and quickly mix up so that the eggs scramble into the noodles.
Add chopped chicken, carrot, lime juice, scallion and cilantro and mix well.
Turn off heat and stir in bean sprouts.
Serve between 4 with peanuts, storing any leftovers in the fridge for up to 3 days.
Net Carbs: 11