This keto pad thai looks and tastes like the famous thai dish without the carbohydrates! Made with shirataki noodles, they are a quick and easy dinner recipe!
Keto Pad Thai
If there was one type of take away that we enjoyed regularly it would have to be Thai food. I feel like Thai food is pretty much an Australian staple. This does not surprise me as the number of Australians visiting Thailand annually is probably one of the highest in the world.
We love green curry or pandan chicken, but nothing beats delicious pad thai.
What is pad thai?
As the name suggests, Pad Thai is a traditional Thai noodle pan that is prepared with a sweet and salty sauce and filled with chicken, prawns, tofu and / or eggs. They use flat rice noodles and come together in a pinch.
Since rice noodles, or noodles in general, are not keto friendly, we do this with shirataki noodles.
What are Shirataki noodles?
Shirataki noodles, also known as miracle noodles, are a low-carbohydrate, low-calorie alternative to traditional noodles. They are made from glucomannan, a type of fiber from the konjac root.
Shirataki noodles have been used in soups and stews in various forms across Japan and other parts of Asia for many years. It has become popular in western countries lately, especially those who are careful about their calories or carbohydrates. The pasta looks and feels like pasta and can generally be used as a pasta or pasta substitute in many recipes.
When I prepare Italian dishes, I prefer to use homemade ones Keto paste or Almond flour pasta, but shirataki noodles were a turning point for Asian recipes or stir-fries!
This keto pad thai recipe looks and tastes like the authentic dish, with a few tweaks to make it keto friendly! As someone who grew up eating Thai food at least once a week, this version of keto really lives up to the original. It comes together in minutes and is full of delicious flavors – sweet, tangy, crunchy, and fragrant.
The secret of the dish is the most delicious keto pad thai sauce – the sauce holds the noodles and chicken, and will no doubt make you reach for a second bowl!
Ingredients for the best keto pad thai recipe
For the pasta while stirring
- Shirataki noodles– There are several types of shirataki noodles, but the best ones for this recipe are the wok style or the fettucini style. These versions are thicker and most similar to traditional pad thai noodles.
- oil– Fry everything in the pan! Use an oil with a high smoke point, such as peanut or safflower oil.
- Onions and garlic Necessary for every Asian-inspired stir-fry or pasta dish.
- Chicken Legs (or Breast!)– Skinless chicken thighs are best as they stick well to sauce and other vegetables, but chicken breasts can also be used without any problems.
- Eggs– You can’t have a pad thai without frying a few eggs in it!
- Bean sprouts– Fresh bean sprouts (also known as mung bean sprouts). Most are fried in the dish, but reserve a handful to serve on top of the pasta – it gives it a nice crunch!
- tofu– Optional but highly recommended. Cut your tofu into small cubes so that it cooks quickly. Don’t use soft or regular tofu as it will break if tossed through the noodles.
- Green onions– The stems are used for serving and the stems are used IN the pan!
- peanuts– Unsalted and finely chopped peanuts.
For the keto pad thai sauce
- Ketchup– Traditional Pad Thai recipes call for tamarind paste. Tamarind paste is not only difficult to find, it consists mostly of sugar! You can just switch it with sugar-free ketchup without sacrificing the overall taste!
- Brown sugar substitute– Also known as Keto brown sugar. If you don’t have this on hand, you can use any granulated sweetener you want.
- Fish sauce– A must for every good Pad Thai.
- I am willow– Balances the sweetness of ketchup and sweetener!
How to Make a Thai Low Carb Pad
1. Prepare the shirataki noodles! Take them out of their package and remove the excess liquid. Put the shirataki noodles in a bowl and cover with boiling water. Let the pasta sit for 5 minutes before draining. After this process, any potential fishy smell or taste is removed.
2. Prepare the pad thai sauce by whisking all the ingredients together.
3. In a non-stick pan, cook the chicken, onion and garlic until the chicken is no longer pink.
4. Slide the chicken and onions aside and add the eggs.
5. Add the bean sprouts, tofu and spring onions and mix well. Add the pasta and cook for 1-2 minutes. Pour the sauce over everything and cook for another 3 minutes.
6. Sprinkle with the spring onion stalks, chopped peanuts and sesame seeds. Drizzle some lime juice over it for a sour taste.
Diet changes and substitutions
- Make it vegetarian. Omit the chicken and double the amount of tofu used. The carbs are still super low and the dish stays meat free!
- Make it gluten free. Make sure the brand of shirataki or miracle noodle you are using is certified gluten free.
- Use vegetable noodles. Use spiraled zucchini noodles or butternut squash noodles in place of shirataki noodles. If you’re using the butternut squash, let them sit in boiling water for 5 minutes before adding them to the pan so they aren’t too firm.
- Set up the protein. Shrimp are a fantastic alternative to chicken or even sliced beef.
- Remain authentic! If you don’t mind a few extra carbs or aren’t on a keto diet, try using traditional rice noodles and tamarind paste (instead of ketchup).
Tips for storing, freezing and warming up
- To store: Pad thai can be kept covered in the refrigerator for up to 5 days.
- Freeze: Put leftovers in a shallow container (or individual portion containers) and store in the freezer for up to 6 months.
- Warm up: Warm up either in the microwave for 30-40 seconds or in a lightly oiled coated pan until it sizzles and is warm.
More easy keto dinner recipes to try
- 1 400 gram pack Shirataki noodles
- 1 tablespoon oil
- 1/2 great onion chopped
- 2 Cloves garlic chopped
- 1/2 lb Chicken thighs cut into bite-sized pieces
- 2 great Eggs
- 1 1/2 cups Bean sprouts
- 1/4 block firm tofu cut into small pieces, 100 grams
- 3rd Stems green onions * See notes
- 3rd tablespoon peanuts chopped
Place your shirataki noodles in a large bowl and cover with boiling water. Let it sit for 5 minutes before draining. Put it aside.
In a small bowl, whisk the ingredients for the pad thai sauce together.
Put the oil in a non-stick pan and heat it over medium heat. Once hot, add onion and garlic and fry for 1-2 minutes. Add the chicken and cook until it is no longer pink.
Push the chicken aside and add the eggs. Beat under the chicken. Add the bean sprouts, tofu, and spring onion stalks. Add the noodles and mix well until they combine.
Pour the sauce over it and mix everything until the sauce covers the pasta and protein.
Remove the Pad Thai from the heat and serve with sliced spring onions and chopped peanuts.
* The stems are used in the pan and the stems are chopped to sprinkle on the cooked pad thai.
TO STORE: Pad thai can be kept covered in the refrigerator for up to 5 days.
FREEZE: Put leftovers in a shallow container (or individual portion containers) and store them in the freezer for up to 6 months.
WARM UP: Warm up either in the microwave for 30-40 seconds or in a lightly oiled coated pan until it sizzles and is warm.
Portion: 1portion | Calories: 231kcal | Carbohydrates: 8thG | Protein: 21stG | Fat: 13thG | Sodium: 1303mg | Potassium: 391mg | Fiber: 5G | Vitamin A: 248IE | Vitamin C: 9mg | Calcium: 82mg | Iron: 2mg | NET CARBONS: 3rdG