Keto Chicken Pad Thai Recipe
This keto chicken pad thai recipe is a budget-friendly takeout alternative that is a cinch to make.
Servings 4 people
Calories 260kcal
Cost 15
Equipment
- Large skillet
Ingredients
- 1 package Shirataki noodles rinsed and drained
- 1 pound boneless skinless chicken breast cut into bite-size pieces
- 2 tbsp olive oil
- 1 tsp sesame oil
- 1 cup bean sprouts
- 1 red bell pepper thinly sliced
- 2 eggs
- 2 tbsp soy sauce
- 2 tsp minced garlic
- 2 tsp Worcesterhire sauce
- 1 tbsp lime juice
- 1 tsp garlic chili sauce
- 1 tsp rice vinegar
- 1 tbsp sugar-free honey
- 1/4 cup green onions
- 2 tbsp chopped peanuts
Instructions
- Heat the olive oil and sesame oils in a skillet over medium high heat on the stove.
- Add the chicken to the skillet, and saute until cooked completely through.
- Lower the heat to medium, and add in the bell pepper and bean sprouts. Saute until they soften.
- Mix the shirataki noodles into the skillet, and stir to combine.
- In a bowl, combine the soy sauce, minced garlic, worcestershire sauce, lime juice, garlic chili sauce, rice vinegar and honey. Whisk to combine.
- Push the ingredients in the skillet off to one side, and add the eggs to the other side, scrambling them with the tines of a fork as they cook. Stir to combine with the other ingredients once completely scrambled.
- Pour the sauce over the ingredients in the skillet, and toss to coat well. Saute for a few more minutes.
- Garnish with green onions and chopped peanuts before serving.
Notes
Calories: 260
Net Carbs: 6 Net Carbs
Net Carbs: 6 Net Carbs