Keto Chicken Pad Thai

pad thai

4 from 2 reviews

This Keto Chicken Pad Thai is peanutty, noodly, and all around and delicious!



  • 1/8 tsp ground ginger
  • 1/8 tsp garlic powder
  • 1/8 tsp sea salt
  • 1/8 tsp freshly cracked pepper
  • 2 lbs free-range chicken tenders
  • 2 tbsp peanut oil
  • 3 large eggs, lightly beaten
  • 1/3 cup chicken broth
  • 3 tbsp natural peanut butter
  • 2 tbsp tamari
  • 1 tbsp rice vinegar
  • 1/2 cup chopped scallions
  • 2 minced garlic cloves
  • 1 tsp crushed red pepper flakes
  • 4, spiralized zucchini
  • 1/2 cup bean sprouts
  • 1/2 cup crushed peanuts


  1. In a medium bowl, mix the ginger, garlic powder, salt, and black pepper. Add the chicken tenders and toss until coated.
  2. In a medium skillet, heat the peanut oil over medium-high heat. When the oil is hot, add the chicken tenders and cook, turning once, until cooked through, about 3 minutes. Remove the chicken from the skillet and cut into 1/4-inch-thick slices. Set aside.
  3. Add the eggs to the skillet and scramble them for about 1 minute. Remove the scrambled eggs from the skillet and set aside.
  4. Reduce the heat under the skillet to medium-low and add the chicken broth, peanut butter, tamari, vinegar, scallion, garlic, and red pepper flakes. Stir well and cook for 3 minutes.
  5. Add the chicken slices, zucchini noodles, scrambled eggs, and sprouts to the skillet. Toss to coat with the sauce and cook for about 1 minute.
  6. Serve the pad thai garnished with the peanuts and red pepper flakes.


Keywords: Pad Thai