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?


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

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.