Skip to Content

Keto Pad Thai – Full on Flavour in 30 minutes

Keto Pad Thai – Full on Flavour in 30 minutes

Once I started on Keto, I had to work out a way to still enjoy the delicious sweet-yet-sour flavours of this famous Thai dish without the carbs so created this Keto Pad Thai.

My husband and I love Thailand. The food, the people, beaches, shopping and weather all  make it the perfect paradise that is within a reasonable flight from Melbourne (aka 9 hours). Pad Thai is one of those dishes you use to work out if the new Thai restaurant near your house is any good – if they can do this dish well, they have got your business.

 

I have used Tamarind Puree/paste in this to capture that sweet/sour element. The puree is naturally higher in carbs, but when split between 4 servings is relatively low. Still, if you want to make it even lower carb, use a tablespoon of lime juice and a few drops of liquid stevia to replace it.

 

Prepare everything in advance as it comes together very quickly, as many stir fries do. Have everything chopped up and ready to throw in to ensure success with this dish.

 

Keto Pad Thai

Keto Pad Thai

A quick dish packed with Thai flavours, made low carb with cabbage noodles

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 427 kcal

Ingredients

  • 1/4 white cabbage
  • 500 grams chicken thigh, diced (you can use breast if you want)
  • 1 small shallot, finely diced
  • 1 large red chilli, sliced
  • 2 eggs, whisked
  • 1 cup bean sprouts
  • 1 tablespoon coconut oil
  • 1/2 tablespoon crushed garlic
  • 1/2 tablespoon crushed ginger

Pad Thai Sauce

  • 4 tablespoons fish sauce
  • 1 tablespoon tamarind puree
  • 5 drops liquid stevia or other sweetener
  • 1/4 cup chicken stock
  • 1/2 teaspoon pepper

To Serve

  • 1 small bunch coriander optional
  • 2 limes
  • 1 large red chilli, sliced optional
  • 2 tablespoons crushed peanuts

Instructions

  1. Remove the outer leaves of the cabbage and slice into long strands to become your 'noodles'. Put in a heatproof bowl and pour boiling water over the top. Let stand for 5 minutes while you prepare your other ingredients. 

  2. Prepare all ingredients as above. Combine sauce ingredients in a small bowl.  Drain the cabbage noodles after 5 minutes. 

  3. In a large saucepan or wok, saute over medium heat the shallot, coconut oil, garlic and ginger until the the onion is translucent and the garlic fragrant. 

  4. Add the chicken and fry until well browned and almost cooked through. 

  5. Push the chicken to one side and add the whisked eggs to the other side, angling the pan over the heat to cook the eggs. Scramble the eggs and mix with the chicken. 

  6. Add the cabbage noodles, sauce, bean sprouts and first sliced chilli to the wok and toss to combine well. Check the chicken is cooked, and if so remove from heat. 

  7. Serve immediately along with coriander, half a lime, crushed peanuts and additional chilli if you wish. 

Nutrition Facts
Keto Pad Thai
Amount per Serving
Calories
427
% Daily Value*
Fat
 
29
g
45
%
Cholesterol
 
204
mg
68
%
Sodium
 
1579
mg
69
%
Carbohydrates
 
15
g
5
%
Fiber
 
3
g
13
%
Sugar
 
7
g
8
%
Protein
 
27
g
54
%
* Percent Daily Values are based on a 2000 calorie diet.

 

Keto Butter Chicken, Garlic Naan & Coconut Rice
← Previous
Keto Lamb Shanks Slow Cooked, Cauli Mash & Green Beans
Next →
Recipe Rating




Tania

Wednesday 24th of April 2019

This was delicious! Will definetly be making again! Thank you.

Easy Keto Chicken Ramen - Japanese Noodle Soup | Aussie Keto Queen

Saturday 17th of November 2018

[…] on your chilli, drizzle it with oil, add extra crispy fried onions… mmm. I’ve made a Keto Pad Thai and it’s a total […]

Michelle

Friday 5th of October 2018

We absolutely LOVE this recipe for chicken pad Thai. The flavours are so well balanced. Thank you!!

Rachel

Sunday 7th of October 2018

Thank you Michelle! This is one of my favourites too, getting those Thai flavours balanced is half the battle x