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Low Carb Pad Thai Recipe

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3.9 from 1 review

This Low Carb Pad Thai recipe offers a delicious, healthier twist on the classic Thai dish by using shirataki noodles and a low carb sugar substitute, making it perfect for those following a low-carb or ketogenic diet. Ready in just 15 minutes, it features tender chicken, crunchy peanuts, and a tangy, flavorful sauce with fish sauce, garlic, and lemon juice for a satisfying meal that’s both easy and quick to prepare.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Low Carb

Ingredients

Noodles and Protein

  • 14 oz Shirataki Noodles
  • 7 oz Chicken (diced)
  • 2 Eggs (beaten)

Vegetables and Garnish

  • 3 Spring Onions (finely chopped)
  • 1/4 cup Peanuts (unsalted, roasted, divided)

Sauces and Seasonings

  • 2 cloves Garlic (minced)
  • 1 1/2 tbsp Fish Sauce
  • 1 tbsp Low Carb Sugar Substitute (such as Erythritol)
  • 1/4 tsp Red Pepper Flakes
  • 3 tbsp Lemon Juice
  • 3 tbsp Sesame Oil (divided)

Instructions

  1. Cook the Shirataki Noodles: Bring a pot of water to a boil and add the shirataki noodles. Cook them for 2 minutes to remove excess odor and soften the noodles. Drain thoroughly to prepare for stir-frying.
  2. Fry the Noodles: Heat 1 tablespoon of sesame oil in a pan over medium-high heat. Add the drained noodles and sauté for 2-3 minutes until they become lightly crispy and golden. Remove the noodles from the pan and set aside.
  3. Cook the Chicken and Aromatics: In the same pan, heat the remaining 2 tablespoons of sesame oil over medium-high heat. Add the diced chicken and cook for 3-4 minutes until browned and cooked through. Add most of the peanuts (save some for garnish) and minced garlic, cooking for an additional minute to release their flavors.
  4. Scramble the Eggs: Pour the beaten eggs into the pan with the chicken mixture. Stir constantly until the eggs are fully cooked and solid, incorporating them well with the other ingredients.
  5. Combine and Season: Return the sautéed noodles to the pan. Add the fish sauce, red pepper flakes, and low carb sugar substitute. Toss everything together thoroughly to combine the flavors evenly and heat through.
  6. Serve and Garnish: Divide the pad thai into serving plates. Drizzle each plate with lemon juice and sprinkle the remaining peanuts and chopped spring onions on top. Serve hot and enjoy your low carb pad thai!

Notes

  • Shirataki noodles are very low in carbs and calories, making them ideal for ketogenic or low-carb diets.
  • Adjust the red pepper flakes to your preferred spice level.
  • Using a low-carb sugar substitute like erythritol keeps the recipe keto-friendly without sacrificing sweetness.
  • Be sure to rinse and drain shirataki noodles well to reduce their natural odor.
  • For added vegetable nutrition, consider adding bean sprouts or bell pepper slices while cooking.

Find it online: https://cheftinaskitchen.com/low-carb-pad-thai-recipe/