Keto-Friendly Chicken Pad Thai

I just love Pad Thai, and this low carb version hit the spot. It took a little more time than my normal 10 minute meal prep-time but it was totally worth it.

I’m not a clean-as-I-go type person can you tell? And cooking with a three-year-old doesn’t help either. (Hands over face.)

Don’t let this long(ish) list of ingredients scare you! The end result is worth the extra effort:

⅛ teaspoon ground ginger
⅛ teaspoon garlic powder
⅛ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
2 pounds free-range chicken tenders
2 tablespoons peanut oil
3 large free-range eggs, lightly beaten
⅓ cup organic chicken broth
3 tablespoons peanut butter
2 tablespoons tamarin or soy sauce
1 tablespoon rice vinegar
½ cup chopped scallion
2 garlic cloves, minced
1 teaspoon red pepper flakes
4 zucchini, spiralized
½ cup bean sprouts
½ cup crushed peanuts, for garnish
1 lime, cut into wedges, for garnish

In a medium bowl, mix the ginger, garlic powder, salt, and black pepper. Toss the chicken tenders in the spice mixture until they are coated.

Now add the peanut oil to a skillet and get it hot. Add the chicken and cook, turning once until cooked through. It took me about four minutes.

Don’t over-cook it! I usually err on the side of under-cooked to avoid tough chicken. Especially in this recipe, because it will go back in the sauce later. 

Once the chicken is done cut it in 1/4 inch pieces and set aside.

This is where I chopped the scallions.

Use the same skillet to scramble the eggs. I added a little more oil and cracked them right into the pan. Then set the eggs aside.

All I see is protein! I want chickens so bad. 

Reduce the heat to medium-low and add the chicken broth, peanut butter, tamarin or soy sauce, vinegar, scallion, garlic, and red pepper flakes. Stir well and cook for 3 minutes.

This Pad Thai sauce smelled and tasted so so good.

Now (or even before) spiralize the zucchini.

Add the chicken, zucchini noodles, scrambled eggs, and sprouts to the skillet. Toss to coat with the sauce, and cook for about 1 minute.

The recipe said to add the spiralized zucchini to the sauce and didn’t mention cooking it.. at first and I thought that can’t be right!! But I’m glad I followed the instructions and added it RAW because it was perfectly cooked after just one minute of simmering in the sauce. It was tender-crisp and delicious.

Serve with peanuts and a lime wedge. (Michael and I put peanuts in a bag and hammered them with a meat tenderizer. Perfect little boy job.)
I almost didn’t want to add this picture because it doesn’t do justice to how yummy and gorgeous this was. But here it is. Ah, yay for the convenience of iPhone pics and the craziness of dinner-time!

Brielle just came up and said “Can I write my name??” So here it is:

BRIELLE

MICHAEL

Michael obviously had to join in too. I’m leaving it here for future enjoyment, because you know, my kids will want to read alllllll my blog posts when they are older. 😀

Have a beautiful week friends!

XOXO!

*Thanks to The Easier Life for this awesome recipe!

 

 

 

 



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