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keto chicken pad thai

Sometimes you just need Thai food. So when that time of the month comes by and you get intense cravings but you are severely limiting the amount of sugar that you are intaking...what is a girl supposed to do? Yes, I could make some keto desserts but I am being super careful about how much sugar/sugar substitute that I am eating. Yes, I know that there are all natural sugar substitutes out there but I'm even avoiding fruit at this point. Don't get me wrong, I added back a cup of coffee each day and I can't have it without some sweetness (why bother if I'm not going to enjoy it!), so I have been allowing myself ONE sugar substitute packet a day for my coffee. BUT, the cravings were bad ya'll. But instead of a full dessert, I decided to try and make something else that I was craving instead. PAD THAI "NOODLES"!


Now I've made Pad Thai before and I made the sauce from scratch with the palm sugar and all based on a youTube video from Thailand that I saw years ago and it's pretty amazing even though the sauce takes hours and hours to cook down. Having gone through the process, I knew that the sauce for Pad Thai needs to be sweet to balance the spiciness of the dish. That was the indulgence that I decided to go with this week. Do I regret it? Well my fingers were a bit stiff this morning but...no, I don't regret it at all. It was fantastic!


So how is this possible that it would be keto/low carbs when it has "noodles" in it? You can use zoodles from a vegetable like zucchini or squash but I am not a fan and can't get on board with that. When I think of Pad Thai, I think actual noodles. Well guess what!? A friend of mine showed me these things called Miracle Noodles (or Shirataki Noodles) that are plant based and have absolutely ZERO carbs (thank you Puja!)! I found a variety pack on Amazon (LINK HERE). Another friend (thank you Erin!) just told me that they have a very similar product at CostCo in the refrigerated section that is even better so I will definitely be looking for those on my next trip! Now for the sweetner for the sauce - I ended up using Lankanto Monkfruit Sweetner (LINK HERE) which I had gotten because I wanted to at least make something sweet for Valentines Day. It worked great here!

Here is what the Miracle Noodles package looks like. You want to prep them according to the instructions on the package which are that you rinse them in cool water really, really, really well. Then on a dry pan, cook them to get all the moisture out. I really cooked the heck out of them and seasoned them with a bit of salt, freshly ground black pepper and some garlic powder. I wanted to give the noodles some flavor. I won't lie, the noodles themselves are a bit weird and anemic looking and I wasn't that confident that it wouldn't ruin my Pad Thai, but trust the process people!

As with any stir fry sort of recipe, it is super important that you get all your ingredients prepped. That is what takes the bulk of time because once that's done, the rest comes together super quickly!


The first step is to prep the noodles and then mix them with the sauce. I did this to let the most amount of flavor absorb into the noodles. Once that's done, you can move on to the stir fry and then add the noodles in at the end. Then it's all about the toppings which are super important to a successful Pad Thai. Now obviously, this isn't an authentic Pad Thai because it's a keto version and I love the look and taste of purple cabbage but this is my monthly-I'll-kill-someone indulgence (although there is 0 keto guilt in it) so I can do what I want to. You do you...if you like regular cabbage, then go for it!

End of the day, you are left with this beauty! I mean..what??!

Keto Chicken Pad Thai

INGREDIENTS:

Noodles:

14 oz Miracle Noodles, fettuccine style (2 packets)

1/2 tsp sea salt

1/4 tsp garlic powder

1/4 tsp freshly ground black pepper


Sauce:

1 tsp Monkfruit Sweetner

1/2 tsp crushed red pepper flakes (optional)

2 1/2 tsp sea salt

4 Tbsp soy sauce


Pad Thai:

3 Tbsp sesame oil

3 green scallions, whites chopped up finely (greens will be used in the garnish)

4 cloves garlic, minced

1 lb boneless chicken thighs, cut into small thin strips

1 cup purple or regular cabbage, shredded

3/4 cup bean sprouts

2 large eggs, well beaten

freshly ground pepper, to taste

green scallions, the greens chopped into 2 inch strip pieces (garnish)

1 lime, juiced


Optional Toppings:

fresh cilantro

jalapeno, sliced thin

3 Tbsp peanut, crushed

Sriracha sauce

INSTRUCTIONS:

  1. Get your Miracle Noodles ready by rinsing then REALLY well under cool water several times and then cooking them in a dry, nonstick wok or deep pan for about 5 minutes on a medium high heat. Add in the seasonings and cook until most of the moisture is cooked away. Put them in a medium bowl.

  2. In a small bowl, mix together the sauce ingredients and mix well. Add the sauce to the bowl of noodles and mix to coat everything. Set aside.

  3. In the same wok/pan, on a medium heat, add the oil, scallions & minced garlic and sauté in the wok for a minute until fragrant.

  4. Add the chicken and toss in the wok until chicken is cooked through, 2-3 minutes or so.

  5. Add the shredded cabbage and bean sprouts to the wok and stir for a further 2-3 minutes.

  6. In your wok/pan, move everything to one side to make space to pour your eggs in. Stir the eggs vigorously until cooked and then mix everything together until all the contents in the wok are well blended together.

  7. Turn off the heat and add the noodle mixture into the wok and stir until blended well.

  8. Squeeze lime juice and garnish with the green scallions.

  9. Add your favorite toppings and serve warm!

This was exactly what I was craving and I would definitely make this again! This made about 4 non-greedy servings so I have leftovers for today (woot woot)!! If you try this (and you should), take a picture and tag me on Instagram (@themonskerlife) - I would LOVE to see it!


Enjoy!









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