Sometimes we really miss going to a Thai restaurant and being able to sit down and enjoy the food. But, being keto we try to find ways around that and still be able to make food that plays to the cravings we have. Last night, Pad Thai was on the menu – and let me tell you – it was AMAZING!

We inhaled the dish within minutes and felt so satisfied after – just like you would when eating a regular meal with normal pasta. Two things that really can’t go wrong in a dish: delicious AND healthy. The bean sprouts and crushed peanuts are a perfect complement to the dish, adding a lot of flavor and texture that goes extremely well with the creaminess of the sauce and noodles.

Lime juice is typically just squeezed over the top, but we add it to the sauce to give acidity (instead of using more vinegar) and a ton of flavor that plays alongside the rest of the dish. Of course, using a small squeeze at the end elevates it to a new level – so I wouldn’t skip that! Tamarind is also very commonly used in pad thai and to recreate that on keto I combined lemon juice, reduced sugar ketchup, and worcestershire sauce. This gives the sweet, slightly sour taste that we need when cooking.

Note: I know some people really hate cilantro and just won’t eat something if they see a small spec of it. Feel free to leave it out (or use another herb like parsley instead), but I will say that it definitely adds to the flavor of the dish.

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:


Pad Thai Sauce:
Juice 1/2 Lime
Juice 1/3 Lemon
1 1/2 tbsp. Reduced Sugar Ketchup
1/2 tsp. Worcestershire Sauce
3 tbsp. Red Boat Fish Sauce
1 1/2 tbsp. Sambal Olek
1 1/2 tsp. Minced Garlic
1 tbsp. Natural Peanut Butter
1 tsp. Rice Wine Vinegar
7 drops Liquid Stevia

Noodles and Toppings:
1/4 cup Cilantro, chopped
3 medium Green Onions, chopped
2 large Eggs
2 packets Shirataki Noodles (House Foods Tofu Shirataki)
3 medium Chicken Thighs (~1 lbs. deskinned and deboned)
4 tbsp. Coconut Oil
4 oz. Mung Bean Sprouts
2 tbsp. Peanuts, chopped

Nutrition Summary: This makes a total of 4 servings of Keto Chicken Pad Thai. Each serving comes out to be 431 Calories, 35.3g Fats, 5g Net Carbs, and 26.3g Protein.


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