Cookwith

Name: Keto High-Protein Pad Thai with Chicken & Shirataki Noodles
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 400g boneless, skinless chicken thighs (cut into bite-sized strips); 1/2 tsp kosher salt; 1/4 tsp black pepper; 2 tsp coconut oil, divided; 2 large eggs; 1 tbsp avocado oil (or other neutral keto-friendly oil); 2 cloves garlic (minced); 1/2 small red onion (thinly sliced); 200g shirataki noodles (well-rinsed and drained); 1 cup bean sprouts; 1/2 cup sliced green onions (green & white parts separated); 1/3 cup roasted unsalted peanuts (roughly chopped); 2 tbsp tamari (gluten-free soy sauce); 1 tbsp fish sauce; 1 tbsp rice vinegar; 1 tbsp allulose (or monkfruit sweetener); 1 tbsp fresh lime juice; 1/2 tsp chili flakes (optional, to taste); Fresh cilantro and lime wedges for garnish

Keto High-Protein Pad Thai with Chicken & Shirataki Noodles

TenderBerry0911

This keto-friendly, high-protein Pad Thai swaps out carb-heavy rice noodles for shirataki noodles, delivering authentic flavor and texture with a fraction of the carbs. Generous amounts of chicken and eggs pack over 50 grams of protein per serving, while a tangy, sweet-savory sauce hits all the classic Pad Thai notes. Roasted peanuts add crunch and richness, and fresh lime and cilantro brighten every bite. Perfect for summer evenings when you crave something satisfying yet light. Quick, vibrant, and designed to fuel your goals without sacrificing taste!

Ingredients

Instructions

Pat chicken dry and toss with salt and pepper. Let sit while you prep other ingredients.
Heat 1 tsp coconut oil in a large nonstick skillet or wok over medium-high. Add chicken and stir-fry until golden and cooked through (6-8 min). Remove and set aside.
Wipe pan if needed. Add remaining 1 tsp coconut oil. Beat eggs, then scramble in the pan until just set. Remove eggs and set aside with chicken.
Add avocado oil to the pan. Sauté garlic and red onion for 1-2 minutes until fragrant and softened.
Add well-rinsed, drained shirataki noodles to the pan. Stir-fry 2-3 min to dry out excess moisture and absorb flavor.
Return chicken and egg to pan. Add bean sprouts and white parts of green onions. Toss to combine.
Mix tamari, fish sauce, rice vinegar, sweetener, lime juice, and chili flakes in a small bowl. Pour over the stir-fry and toss everything together until well coated and heated through (1-2 min).
Remove from heat. Top with chopped peanuts, green onion tops, fresh cilantro, and serve with lime wedges.