Keto Chicken Pad Thai

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

Keto Chicken Pad Thai

Servings: 4

Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes

Nutritional Facts: 8g Net Carbs| 710 Calories | 34g Fat | 13g Carbs | 90g Protein | 5g Fiber

Ingredients:

• 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

Steps:

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.
   

Keto Chicken Pad Thai

Print Recipe

4 from 2 reviews

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

• Author: Amanda C. Hughes
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 Servings 1x
• Category: Dinner

Ingredients

Scale 1x2x3x

• 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

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Instructions

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.

Nutrition

• Serving Size: 4
• Calories: 710
• Fat: 34g
• Carbohydrates: 13g
• Fiber: 5g
• Protein: 90g

If you’re still craving keto-friendly comfort food, try my Slow-Cooker Spicy Keto Beef Stew recipe next.