Keto Chicken Pad Thai

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Keto Chicken Pad Thai

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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

Net Carbs
  • 30 minutes
  • Serves 4
  • Easy




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


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.


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


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.


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.


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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4 Comments Hide Comments

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.

Peanut oil is not keto friendly. Peanut butter, more than 1 tbsp per serving is not keto friendly. Need to validate these recipes.

Peter, peanuts are not allowed on paleo diets but peanuts are certainly allowed on keto. Please verify your sources, that’s a personal preference not an accurate keto guideline according to the standard keto diet.

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