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
A quick dish packed with Thai flavours, made low carb with cabbage noodles
- 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
- 1 small bunch coriander optional
- 2 limes
- 1 large red chilli, sliced optional
- 2 tablespoons crushed peanuts
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.
Prepare all ingredients as above. Combine sauce ingredients in a small bowl. Drain the cabbage noodles after 5 minutes.
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.
Add the chicken and fry until well browned and almost cooked through.
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.
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.
Serve immediately along with coriander, half a lime, crushed peanuts and additional chilli if you wish.