Pad Thai is one of my favorite meals, and this Keto Pad Thai is a recipe that always delights. With juicy chicken and vegetables in a deliciously punchy low-carb pad thai sauce, you have a recipe that will keep your tastebuds singing. Don’t you love it when you can keep things keto without sacrificing a smidgen of flavor?
There's no need to give up your favorite Thai dishes on the keto diet.
This easy Keto Pad Thai recipe is sure to hit the spot. It's packed with flavor and healthy ingredients, like chicken broth, chicken, and vegetables.
Best of all, it takes just 30 minutes to make! Give it a try today.
Ingredients for Making Keto Chicken Pad Thai
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- Broth: I use my homemade Instant Pot Chicken Broth, but you can buy chicken broth as well.
- Coconut Aminos: Coconut aminos is a keto-friendly alternative to soy sauce. If you are low carb and gluten-free (but not keto), tamari would be another option.
- Brown Sugar Substitute: Swerve brown sugar substitute is my favorite brown sugar sweetener alternative.
- Peanut Butter: Make sure you choose a sugar-free brand. I like to use the kind you make at the natural foods store that uses only ground-up peanuts.
- Fish Sauce: Make sure you read the label and choose a brand that doesn’t have added sugars. Red Boat is my go-to brand.
- Rice Wine Vinegar: You want plain rice vinegar as seasoned rice wine vinegar contains sugar.
- Salt and Pepper: Adjust the amount to your liking.
- Xanthan Gum: This helps to thicken the sauce. A little goes a long way, so make sure you measure carefully.
- Chicken: I used chicken thighs, but chicken breast would also work.
- Baking Powder: This helps the chicken to brown, but you can leave this off if you like.
- Oil: I recommend using avocado oil.
- Vegetables: Use a blend of onion and pepper.
- Eggs: I used large eggs, but whatever you have on hand works.
- Red Pepper Flakes: This adds a subtle kick of heat. Use more or less to your taste.
- For Serving: Palmini noodles are my go-to low-carb option.
Tips & Tricks
- Slice the chicken thinly to ensure even cooking.
- For added texture and a pop of flavor, top with bean sprouts and finish with a squeeze of lime juice.
- Want even more punch? Add one to two cloves of garlic.
- Feel free to play with the protein. Shrimp is an excellent addition here.
Serving Suggestions
Pad thai is typically served with a lime wedge, bean sprouts, and peanuts.
I like to also add a bit of cilantro for freshness and some chili flakes for a kick of heat. For a truly authentic experience, try serving pad thai with pickled radishes.
(If you are low carb and not keto, pickled carrots are lovely too!)
Frequently Asked Questions
Pad Thai is a noodle dish from Thailand that has become popular worldwide.
It typically consists of rice noodles, vegetables, and protein, stir-fried together in a spicy sauce.
The ingredients can vary depending on the region or chef, but some common additions include bean sprouts, peanuts, cilantro, and fresh lime juice.
Pad Thai can be made mild or have intense flavors with lots of heat.
Most Pad Thai is not keto because it is served over noodles high in carbohydrates. Often pad thai sauce has high carb ingredients, and tofu and other non-keto ingredients are included in the dish.
In this keto pad thai recipe, we use a homemade keto pad thai sauce, don’t use tofu, and keep the vegetables to those keto-friendly.
This keeps the net carbs down and allows you to enjoy Thai food on a keto diet.
Since rice noodles are out on a keto diet, the best options are palmini noodles or shirataki noodles. (You will want to rinse and drain either before using.)
Zucchini noodles and spaghetti squash noodles are also great options.
Tools Needed to Make This Recipe
- Medium Bowls
- Large Skillet
- Spatula
Storage
Leftovers can be stored in the refrigerator for up to three days. Reheat them in a skillet or in the microwave.
How to Make Low Carb Pad Thai
First, make the sauce by combining the broth, coconut aminos, Swerve, peanut butter, fish sauce, rice vinegar, salt, and xanthan gum in a small bowl.
Next, toss the chicken thigh strips in a bowl with the baking powder and salt.
Heat the oil in a large skillet over medium-high heat.
Cook, stirring often, for 7 to 9 minutes until the chicken is lightly browned and cooked through.
Remove the chicken from the skillet.
Add the vegetables and cook for another four minutes.
Reduce the heat and push the onion and pepper to one side of the skillet.
Add the eggs to the other side of the skillet and sprinkle with the crushed red pepper flakes.
Cook for 2 minutes until the eggs are set, and then scramble the eggs into small pieces with a spatula.
Stir the eggs into the vegetables, and then add the chicken back to the skillet.
Add the sauce to the pan, and cook for 3 minutes until the sauce begins to thicken.
Remove from heat and serve over palmini noodles.
Garnish with green onions, cilantro, peanuts, and lime wedges.
More Asian-Inspired Keto Dishes
- When I am craving a dairy-free lunch that leaves me feeling light, these Keto Chicken Lettuce Wraps never fail to satisfy me.
- Whether you make it in your Instant Pot or on your stovetop, you will love this Keto Sesame Chicken.
- Keto Teriyaki Chicken comes together in about 30 minutes and is a weeknight meal that you will love.
- These Keto Chicken Wings have Asian flavors and are perfect when dipped in this Peanut Sauce.
Keto Pad Thai
Ingredients
Sauce
- ¼ cup chicken broth
- 2 tablespoons coconut aminos
- 2 tablespoons Swerve brown sugar substitute
- 1 tablespoon peanut butter
- 1 tablespoon fish sauce sugar free, like red boat
- 1 tablespoon rice wine vinegar
- 1 teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon xanthan gum
Stir Fry
- 1 pound boneless skinless chicken thighs cut into ¼-inch slices
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 2 tablespoons avocado oil
- ½ yellow onion sliced thin
- ½ red pepper sliced thin
- 3 large eggs beaten
- ¼ teaspoon red pepper flakes
- For serving: palmini noodles green onions, cilantro, peanuts, lime wedges
Instructions
- In a medium bowl, combine the broth, coconut aminos, Swerve, peanut butter, fish sauce, rice wine vinegar, salt, pepper, and xanthan gum.
- Set aside.
- In another medium bowl, toss the chicken thighs with the salt and baking powder.
- Heat the avocado oil in a large skillet over medium-high heat.
- Cook the chicken, stirring often, for 7 to 9 minutes, or until cooked through.
- Remove the chicken from the skillet.
- Add the yellow onion and red pepper and cook for 4 minutes.
- Reduce the heat to medium.
- Push the vegetables to one side of the skillet. Add the eggs to the other side of the skillet and sprinkle with the crushed red pepper flakes.
- Cook for 2 minutes, until set, and then use a spatula to break the eggs into pieces.
- Stir the eggs into the vegetables and return the chicken to the pan.
- Add the prepared sauce to the pan and cook until the sauce begins to thicken, about 3 minutes.
- Remove from heat and serve over palmini noodles.
- Top with green onions, cilantro, peanuts, and lime wedges.
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