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
Scale
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
Instructions
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 red pepper flakes.