KETO CHICKEN PAD THAI

An authentic and flavourous keto chicken pad thai! Sweet, sour, salty, and spicy, this pad thai can hit all of your style buds. A brilliant straightforward meal for four and prepared in barely thirty minutes!

Keto Chicken Pad Thai has all the flavors of the normal rice noodle dish however with simply a fraction of the carbs! AN authentic and flavourous keto chicken pad thai! Sweet, sour, salty, and spicy, this pad thai can hit all of your style buds. A brilliant straightforward meal for four and prepared in barely thirty minutes!

KETO CHICKEN PAD THAI

Shirataki noodles may appear like AN obscure ingredient, however they’re really pretty straightforward to find! Any world market or Asian market can have them.

Shirataki noodles ar nearly tasteless that makes them excellent for the flavourous sauce during this keto pad thai. The noodles are available in a package with water ANd once 1st opened you may notice an unpleasant odor, however worry not!

Simply drain then totally rinse the noodles to get rid of the odor. Cook the noodles in an exceedingly pan or pan with no oil to fully take away the surplus water and to convey them a additional acquainted noodle-like texture.

INGREDIENTS :

Sauce:

• 3 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp sambal oelek (chili paste, use 1 tsp if you prefer less heat)
• 1 tbsp peanut butter
• 1 tbsp rice vinegar
• 1 tbsp coconut aminos
• 5 drops stevia

Keto Pad Thai:

• 1 16 oz package shirataki noodles
• 1 lb chicken breast, butterflied and cut into bit sized pieces
• 1/2 tbsp ginger, minced
• 2 cloves garlic, minced
• 3 large scallions, thinly sliced, keep whites and greens separate
• 1 tbsp sambal oelek
• 2 eggs, beaten
• 1 1/2 cups bean sprouts

Toppings:

• 1/4 cup peanuts, chopped
• 1/3 cup cilantro leaves, chopped

INSTRUCTIONS :

1. Wash and dry fresh produce. Thinly slice scallions, keeping whites and greens separated. Peel and mince ginger and garlic. Roughly chop cilantro leaves.
2. Butterfly the chicken breast then cut into small bite sized pieces.
3. In a small bowl, whisk together all sauce ingredients until well combined and smooth.
4. 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.
5. 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.
6. While chicken cooks, beat 2 eggs until well combined. Drain and rinse shirataki noodles thoroughly under hot water for about 2 minutes.
7. 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 minutes.
8. Once noodles have cooked, add the beaten eggs to the wok with the noodles and stir fry for 2-3 minutes until the eggs have cooked. Stir frequently to break up/scramble the eggs.
9. Once eggs have cooked, add the chicken stir fry, pad thai sauce, and bean sprouts to the wok. Continue stir frying for about 2 minutes until all ingredients are well combined.
10. Top with scallion greens, crushed peanuts, and cilantro to serve. Enjoy!

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