Pad Thai is a major food favourite here in the Kegenix office. Thankfully, there's this amazing ketogenic friendly version that packs a great flavour punch, without throwing your body out of ketosis.
So long as you make sure to use a flour substitute (almond meal, coconut flour, etc) to bind the sauce, instead of your regular white wheat version, this is full of protein and healthy fats. Plus, don't forget to add those tasty peanut and lime juice toppings to this keto pad thai to make it as authentic as possible! Hope you love it as much as we do!
- 1/4 cup chicken broth
- 1-1/2 Tablespoons low-sodium gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce)
- 1-1/2 Tablespoons gluten-free fish sauce (I used Red Boat brand)
- 1 Tablespoon sugar
- 1-1/2 teaspoons carb-free flour substitute (Almond meal, coconut flour both work)
- 2 eggs, whisked
- 1/2 teaspoon sesame oil
- 1/2 teaspoon coconut oil
- 3/4lb (12oz) chicken breasts, cut into thin strips
- salt and pepper
- 4 teaspoons high heat cooking oil, divided
- 1 jumbo shallot, thinly sliced (about 1 cup)
- 1 small green bell pepper, seeded then thinly sliced (about 1 cup)
- 4 cloves garlic, minced
- 5 cups thinly shredded green cabbage
- 1/2 cup packed fresh cilantro, chopped
- 3 Tablespoons finely chopped peanuts
- lime wedges
- Stir together chicken broth, tamari, fish sauce, sugar, and flour sustitute in a small dish then set aside.
- Whisk eggs together in another small dish then set aside.
- Heat coconut oil / sesame oil in a large wok or 12" skillet over medium-high heat.
- Add chicken, season with salt and pepper, then stir fry until cooked through and remove to a plate.
- Heat 2 teaspoons cooking oil in skillet then add shallots and peppers.
- Season with salt and pepper then stir fry until crisp-tender, 5 minutes.
- Add garlic then stir fry for 30 more seconds. Remove vegetables to plate with chicken.
- Heat remaining 2 teaspoons cooking oil in skillet then add cabbage. Season with pepper only then stir fry until just barely crisp tender, 3-4 minutes (it will continue to cook and soften in the sauce.)
- Add eggs then cook until set, 1-2 minutes.
- Add the tamari sauce mixture then bring to a bubble and boil until slightly thickened, 1-2 minutes.
- Remove skillet from heat then stir in chopped cilantro.
- Divide Pad Thai between plates then top with chopped peanuts and drizzle with fresh lime juice.
Thanks IowaGirlEats! Find more keto dinner recipes on our blog.