Quick and Easy Pad Thai Recipe 🥡

Today, we’re diving headfirst into the colorful world of Thai cuisine, spicing things up with our easy Keto Pad Thai recipe. Get ready to unlock your kitchen’s potential as we journey together through a symphony of exotic flavors. We’re bringing together tender chicken thighs, crunchy veggies, and a zingy sauce that dances between sweet, salty, and savory notes, all while keeping it low-carb and keto-friendly.

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Preparation and cooking overview

Preparing this satisfying meal is as simple as gathering your ingredients and giving them a quick mix. With a total time of just around 20 minutes, you’ll have a taste of Thai food on your plate faster than you can say “aroy” (that’s delicious in Thai)!

Chef’s note

Don’t be afraid to play around with this recipe! The beauty of this stir-fried noodle dish lies in its adaptability. Feel free to toss in other keto-friendly veggies you have on hand, like zucchini or broccoli. Remember, going keto doesn’t mean saying goodbye to your favorite flavors — it’s about exploring delicious alternatives.

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 Minutes
Difficulty Level: Easy
Recipe Makes 4 Servings

Close-up shot of the Keto Pad Thai, showcasing the chicken and ingredients.

🥡 Ingredients for this keto pad Thai recipe

Sauce

¼ cup chicken broth
2 tablespoons coconut aminos
2 tablespoons Swerve brown sugar substitute
1 tablespoon natural peanut butter
1 tablespoon fish sauce sugar-free
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, thinly sliced
½ red pepper, thinly sliced
3 large eggs, beaten
¼ teaspoon red pepper flakes

Ingredient substitutions

Feel free to change the original ingredients with keto-friendly options for a new take on the recipe.

Chicken broth: You can substitute it with vegetable or beef broth. The change won’t significantly alter the dish’s overall flavor. However, remember that beef broth has a more robust flavor than others.
Coconut aminos: Substitute coconut aminos with soy sauce. It has a similar umami flavor profile. You can opt for reduced-sodium versions of it.
Peanut butter: Substitute peanut butter with natural almond butter. The two nut kinds of butter have similar consistencies. However, almond has a slightly different flavor profile than peanut butter.
Fish sauce: Substitute fish sauce with oyster or hoisin sauce. Oyster sauce has a sweeter and richer flavor, and hoisin sauce has a sweet and salty taste with notes of garlic and five-spice.
Chicken thighs: Substitute chicken thighs with chicken breast. If you choose chicken breast, you may want to marinate it in a flavorful seasoning to enhance its taste. Remember, the cooking time for the breast is shorter than for chicken thighs.
Avocado oil: Substitute avocado oil with coconut oil or sesame oil. Both coconut oil and sesame oil have a distinct flavor profile that may alter the dish’s taste slightly, so keep that in mind when substituting.
Yellow onion: Substitute yellow onion with red onion or shallots. Red onions and shallots have a similar flavor profile to yellow onions but with a slightly sweeter and milder taste.
Pepper flakes: Substitute red pepper flakes with cayenne pepper or chili powder. Cayenne pepper is made from dried and ground cayenne peppers and has a similar heat level to red pepper flakes. Chili powder, however, has a milder heat level but can still add a nice kick to the dish.

Additional ingredients

You can add staples from your kitchen pantry to make this keto chicken pad Thai a well-rounded delicacy.

Shirataki noodles or miracle noodles: These are a great low-carb substitute for traditional rice noodles used in low-carb Pad Thai. Rinse and drain them thoroughly before using, and add them to the stir-fry at the same point you would add chicken.
Bean sprouts: Mung bean sprouts add a nice crunch to the dish and are often used in the traditional dish. You can toss them into the stir-fry towards the end of cooking so they stay fresh and crunchy.
Chopped peanuts: You can sprinkle them over the top of the dish just before serving for extra crunch. Use unsalted peanuts to maintain control over the dish’s sodium content.
Sesame seeds: A sprinkle of sesame seeds over the finished dish can add a lovely crunch and a slightly nutty flavor. Use black or white or a mix of both.
Green onion (scallions): Chop them and sprinkle them over your finished dish for a fresh, oniony flavor.
2 Cloves garlic: This could be sautéed with your onions for an extra flavor boost. Garlic cloves are very low in carbs, making them a great addition to any keto dish.

Cooking tools required

To make this Keto Pad Thai recipe, you’ll need the following tools:

Medium bowl
Whisk
Measuring cups and spoons
Cutting board
Knife
Large cast iron skillet or wok
Spatula
Small bowl
Fork

If you don’t have the exact tools, you can utilize these ad-hoc tips:

Whisk: Mix the ingredients with a fork, a spoon, or a small blender.
Measuring cups and spoons: Use a scale or regular spoons and cups in your kitchen.
Cutting board: Replace with a large plate, a clean countertop, or parchment paper as a cutting surface.
Cast-iron skillet: Use a large non-stick or stainless-steel skillet or a frying pan.

Cinematic shot of an asian keto dish served in a bow.

How to make Keto Pad Thai: step-by-step guide

Cooking methods

Stir-frying

Preparation steps

Gather ingredients: Collect and measure all the components required by the recipe.
Ready the cooking tools: Ensure you have all the cooking equipment ready.
Prepare the ingredients: Slice yellow onions, red peppers, and chicken thighs. Then beat three eggs in a small bowl.
Season the meat: Season the slices of chicken with salt and baking powder in a different medium bowl.

Cooking instructions

Prepare the sauce: Combine chicken broth, coconut aminos, Swerve brown sugar substitute, natural peanut butter, fish sauce, rice wine vinegar, sea salt, fresh ground black pepper, and xanthan gum in a medium bowl and set aside.
Marinade chicken: Season the chicken with salt and baking powder in a separate medium bowl.
Stir-fry chicken: Heat avocado oil in a large cast iron skillet over medium-high heat. Place the chicken slices and stir-fry for 7 to 9 minutes. Remove it from the skillet and set it aside.
Cook veggies: Add yellow onion and red pepper slices in the same hot skillet and cook for 4 minutes. Reduce the heat to medium and push the veggies to one side of the pan. On the other side, pour the beaten egg and spatter crushed red pepper flakes. Allow the eggs to cook for 2 minutes, then break them into pieces and mix them with the veggies.
Assemble all ingredients: Add the chicken pieces to the veggie mix. Pour in the prepared sauce, stir it well, and cook until it thickens, which takes about 3 minutes.
Serve: Remove the skillet from heat and transfer the dish to serving plates. Enjoy it, hot!

Note: Garnish this low-carb keto diet with lime wedges, green onions, fresh cilantro, and peanuts for extra flavor and texture.

Chef’s note

When it comes to stir-frying, the temptation is to crank up the heat and go full throttle. However, the common mistake folks make with this easy homemade pad Thai is overcooking the chicken pieces at high heat, which can lead to a dry and tough result.

Instead, keep that heat at medium-high, and remember: patience is key. Let the chicken cook evenly, and when it’s no longer pink, whisk it off the heat. This way, you’ll end up with juicy chicken that soaks up our heavenly condiment like a charm!

What to serve with Pad Thai Recipe?

This easy chicken pad thai recipe can be served as a standalone dish, but if you want to add some variety and complement its flavors, here are a few options:

Cauliflower rice: for a low-carb, fluffy side.
Zucchini noodles: for an extra boost of veggies.
A fresh cucumber and tomato salad: for a light and refreshing contrast.
Steamed bok choy or spinach: for a green, nutrient-packed side.
Charred broccoli: broccoli goes particularly well with this Pad Thai!

Exotic pad thai recipe on kitchen table.

How to make it healthier?

Here are a few suggestions to make this already nutritious Keto Thai Chicken Stir Fry even healthier and more delicious recipe:

Reduce sodium: While fish sauce adds a lovely umami flavor, it can be high in sodium. You can opt for a low-sodium version or use less in the recipe.
Use organic ingredients: If possible, use organic chicken and vegetables. Not only will they be free from harmful pesticides, but they often have a better flavor profile.
Add more veggies: Boost the nutritional value by adding more low-carb, high-fiber vegetables like broccoli, snap peas, or bok choy. They will add crunch, color, and essential nutrients to your meal.
Swap peanut butter for almond butter: Almond butter typically has higher fiber content and more vitamins and minerals than peanut butter, making it a healthier option.
Make it vegetarian: Use tofu slices instead of chicken. Pan-fry the tofu first to give it a more firm texture before adding it to the stir-fry. Replace meat broth with vegetable broth and fish sauce with soy-based sauce.

Time-saving tips

Use pre-made sauce: Consider using a pre-made, low-carb stir-fry sauce. Just ensure to check the label for any hidden sugars or carbs.
Double up: Make a double batch of the sauce and store half of it for another meal. It should stay fresh for up to a week, making your next stir fry a breeze.

Keto version of asian dish served on a bowl.

What can I prepare ahead of time?

Beaten egg: Beat your eggs and keep them ready in a bowl. This way, you can pour them directly into the pan when needed.
Keto pad Thai sauce: It can be prepared and stored in the refrigerator until needed.
Stir-fried chicken: You can cook it and store it in the refrigerator. You can reheat in a skillet with the vegetables when making the Pad Thai.
Veggie slices: Chop the onion and red pepper and refrigerate them until ready to use.

Storage and reheating instructions

To store leftovers, transfer the dish to an airtight container and refrigerate it within two hours of cooking. It will be good to use for 3-4 days.

You can reheat the leftovers through the following practices:

Microwave: Place the desired amount of leftovers in a microwave-safe dish, cover it with a lid, and heat on high for 1-2 minutes. Stir it and continue heating in 30-second intervals until heated through.
Stovetop: Heat oil in a skillet over medium-high heat, and add the meat. Cook it for a few minutes, occasionally stirring until heated.
Oven: Preheat the oven to 350°F (180°C) and transfer the dish to an oven-safe plate. Cover with foil and bake for 15-20 minutes.

Avoid overcooking the dish when reheating, as this can dry out the meat. You can add fresh lime juice or cilantro to refresh the flavors.

Overhead shot of Keto Pad Thai served in a bowl, alongside another bowl full of sliced sliced cucumber and tomatoes.

Recipe wrap-up and conclusion

This Keto Pad Thai Recipe – it’s quick, it’s delicious, and it’s brimming with those exotic flavors that make an Asian dish genuinely unforgettable. You’ve got tender chicken, crisp veggies, and a tangy sauce that ties it all together. It’s a culinary adventure, right from your kitchen to your plate.

And the adventure doesn’t stop here. With every bite, you’re embracing a healthier lifestyle without compromising taste. Isn’t that the best of both worlds? So, go ahead and share this recipe with your family and friends, and they’ll rave about it how you made the best pad Thai recipe they have ever tasted!

Freshly prepared Keto Pad Thai served on a white bowl.

Frequently asked questions

Xanthan gum is one of the significant components of the sauce ingredients. You can substitute it with guar gum or Konjac powder if you don’t have it.

Absolutely. You can use shrimp, beef, or tofu for a vegetarian version. Just adjust the cooking time accordingly.

The heat in this dish hails from the red pepper flakes. Add more flakes if you want it spicier, and reduce the amount if you don’t like the heat.

If you’ve overcooked the chicken, try cutting the chicken into bite-sized pieces and stirring it back into the sauce to absorb some moisture. A few drops of fresh lime juice over the top can also help revive the flavors.

You can use sliced zucchini, snap peas, or even thinly sliced cabbage.

If it turned out too salty, add a bit more Swerve brown sugar substitute or a squeeze of lime juice.

📖 Recipe

Keto Pad Thai

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Our Keto Pad Thai is a flavor-packed stir-fry with tender chicken, vibrant veggies, and a savory, keto-friendly sauce, all prepared and ready to savor in a few simple and quick steps.

Course Main Course

Cuisine Thai

Keyword keto pad thai

Prep Time 10

Cook Time 15

Total Time 22

Servings

Calories 292kcal

Ingredients

Sauce

¼ cup chicken broth
2 tablespoons coconut aminos
2 tablespoons Swerve brown sugar substitute
1 tablespoon natural peanut butter
1 tablespoon fish sauce sugar-free
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 thinly sliced
½ red pepper thinly sliced
3 large eggs beaten
¼ teaspoon red pepper flakes

Instructions

Prepare the sauce: Combine chicken broth, coconut aminos, Swerve brown sugar substitute, natural peanut butter, fish sauce, rice wine vinegar, sea salt, fresh ground black pepper, and xanthan gum in a medium bowl and set aside.
Marinade chicken: Season the chicken with salt and baking powder in a separate medium bowl.
Stir-fry chicken: Heat avocado oil in a large cast iron skillet over medium-high heat. Place the chicken slices and stir-fry for 7 to 9 minutes. Remove it from the skillet and set it aside.
Cook veggies: Add yellow onion and red pepper slices in the same hot skillet and cook for 4 minutes. Reduce the heat to medium and push the veggies to one side of the pan. On the other side, pour the beaten egg and spatter crushed red pepper flakes. Allow the eggs to cook for 2 minutes, then break them into pieces and mix them with the veggies.
Assemble all ingredients: Add the chicken pieces to the veggie mix. Pour in the prepared sauce, stir it well, and cook until it thickens, which takes about 3 minutes.
Serve: Remove the skillet from heat and transfer the dish to serving plates. Enjoy it, hot!

Video

Nutrition

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