Keto Pad Thai 

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?

You Will Need

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

You Will Need

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

– 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.