Keto Chicken Pad Thai
Sauce
- 3 tbsp fish sauce
- 1 tbsp rice vinegar
- 1 tbsp sambal oelek (chili paste, use 1 tsp if you prefer less heat)
- 1 tbsp peanut butter
- 1 tbsp coconut aminos
- 2 tbsp lime juice
- 5 drops stevia
Keto Pad Thai
- 1 16 oz package shirataki noodles
- 1 lb chicken breast, butterflied and cut into bit sized pieces
- 2 eggs, beaten
- 1/2 tbsp ginger, minced
- 2 cloves garlic, minced
- 3 large scallions, thinly sliced, keep whites and greens separate
- 1 tbsp sambal oelek
- 1 1/2 cups bean sprouts
Toppings
- 1/4 cup peanuts, chopped
- 1/3 cup cilantro leaves, chopped
Instructions
- Wash and dry fresh produce. Thinly slice scallions, keeping whites and greens separated. Peel and mince ginger and garlic. Roughly chop cilantro leaves.
- Butterfly the chicken breast then cut into small bite sized pieces.
- In a small bowl, whisk together all sauce ingredients until well combined and smooth.
- Heat a drizzle of oil (I used sesame oil) in a wok or large pan over medium high heat. Add ginger and garlic and stir fry until fragrant (about 30 seconds), stirring frequently. Add scallion whites and 1 tbsp sambal oelek to wok with ginger and garlic and continue stir frying until scallions have softened about 2-3 minutes.
- Once scallion whites have softened, add chicken to wok with the ginger, garlic, scallions, and sambal oelek. Stir fry chicken for 5 minutes or until lightly browned and cooked through.
- While chicken cooks, beat 2 eggs until well combined. Drain and rinse shirataki noodles thoroughly under hot water for about 2 minutes.
- Once chicken has finished, remove the chicken stir fry the wok or pan and set aside. Add shiratki noodles to the wok and stir fry noodles until firm, about 5-7 minute
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