This keto chicken pad thai recipe is a budget-friendly takeout alternative that is a cinch to make.
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.
Net Carbs: 6 Net Carbs