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Keto Pad Thai with Chicken

Author Happy Keto


Sauce ingredients

  • 1/8 cup fish sauce unsweetened
  • 1 tsp artificial sweetener optional
  • 1 tsp siracha contains sugar
  • 2 tbs peanut butter crunchy or smooth, avoid added sugar
  • 1 clove garlic crushed
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Other ingredients

  • 1 pack shirataki noodles flat white style
  • 1 chicken breast
  • 2 eggs
  • 1/2 cup bean sprouts moyashi
  • 1 spring onion negi
  • peanuts for garnish
  • lime or sudachi, to drizzle on top
  • coriander plus extra for garnish


Prepare the Shirataki

  • Drain the shirataki noodles in a colander to remove the liquid they come packaged in. Rinse thoroughly under running water. If the noodles are rather long, cut into shorter pieces with scissors.
  • Boil some water and cook the shirataki for 1-2 mins to remove any lingering fragrance. Drain and rinse again.
  • Heat a clean dry frying pan and throw in the shirataki. The noodles contain large amounts of water, so this will help dry them out to remove some of their gelatinous texture. Cook for about a minute until they start to make a whistling sound. Remove from heat and set aside.

Prepare the rest

  • Prepare your sauce by mixing all of the sauce ingredients together, if you have a blender, even better! Let it rest while you prepare the remaining ingredients.
  • Dice your chicken and pan fry until cooked through. Set aside.
  • Create a thin omelette with the eggs, roll and slice into thin strips.
  • Finally combine your noodles, sauce, chicken and eggs with the bean sprouts and spring onion. Stir fry until well combined and serve hot.
  • Garnish with peanuts, lime and fresh coriander.


Nutrition Information (Approx):
This serving has 10g net carbs (using sweetened fish sauce as pictured).
Calories: 318kcal, Net carbs: 10g, Carbs: 13g, Fibre: 3g, Fat: 18g, Protein: 25g, Sugar: 6g
Adapted from Easy Paleo Pad Thai