Keto Chicken Pad Thai

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Keto Chicken Pad Thai

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Ingredients

Adjust Servings:
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 garlic cloves minced
1 tsp crushed red pepper flakes
4, spiralized zucchini
1/2 cup bean sprouts
1/2 cup crushed peanuts for garnish
1 lime cut into wedges for garnish

Nutritional information

8g
Net Carbs
710
Calories
34g
Fat
13g
Carbs
90g
Protein
5g
Fiber
  • 30 minutes
  • Serves 4
  • Easy

Ingredients

Directions

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This pad thai is peanutty, noodly, and all around and delicious! When I was a carbaholic, there was a place called Jacky’s Galaxie in Bristol, Rhode Island, where I got my fix at least three times per week for lunch. It came with soup and salad (healthy, right?), and I always got a side of crab rangoon (not so healthy). I’d never loved another pad thai before and never did again, until I started keto and spent several weeks working up a keto-friendly version that includes all the peanutty and noodly goodness I craved.

If you’re still craving bold flavors, try my Pumpkin Curry Chicken recipe next.

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Steps

1
Done

In a medium bowl, mix the ginger, garlic powder, salt, and black pepper. Add the chicken tenders and toss until coated.

2
Done

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
Done

Add the eggs to the skillet and scramble them for about 1 minute. Remove the scrambled eggs from the skillet and set aside.

4
Done

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
Done

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
Done

Serve the pad thai garnished with the peanuts and lime wedges.

Amanda C. Hughes

Amanda C. Hughes has been developing ketogenic and paleo recipes for over a decade. She has developed recipes for top nutrition coaches and subscription meal boxes. She's the author of the best-selling Wicked Good Ketogenic Diet Cookbook, Keto Life, Keto All the Way, and developed recipes for the 21-Day Ketogenic Diet Weight-Loss Challenge. Disclaimer: Please enjoy the recipes and personal anecdotes on WickedStuffed, but please understand this is a recipe blog. I do my best to provide nutritional information based on the tools available to me, but you should seek proper nutritional advice from a dietician. Additionally, many of the links on my blog are affiliate links, which helps to pay down the cost of keeping this blog up and running.

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Is there a better way to print this? When I hit the print button on the side or the bottom of the screen, it is going to be 7 pages.

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