One thing that I’ve been CRAVING lately is pad thai.. but I keep forgetting to make it. That is until a friend commented on my facebook saying to give a keto version a try. I took that as a sign to make this delicious dish.

PLEASE NOTE: Tamarind is a legume which is basically a no-no. If you want to make this STRICT keto, then replace it with a few tbsp of coconut aminos and a tbps of sugar free ketchup.

What you’ll need:

  • 4 packages shirataki noodles
  • 500g chicken – chopped
  • 4 tbsp olive oil
  • 2 tbsp minced garlic
  • 1 chopped shallot
  • 2 tbsp tamarind paste
  • 4 tbsp fish sauce
  • 1 tbsp sugar substitute (I used swerve)
  • 1 tbsp chilli peppers
  • 3 eggs
  • 1 lime

First, rinse your shirataki noodles and leave them to dry a little while you cook.

In a deep pot or wok, heat up the olive oil and garlic on medium. Saute the chicken until it is fully cooked and then take out and set aside, leaving most of the oil and garlic in the pot.

Add in your onions and cook for 3-5 minutes before dropping in your RINSED shirataki noodles.

Stir in your tamarind paste and fish sauce.

Sprinkle your sugar substitute and chilli flakes onto the noodles. Mix together.

Push your noodles to the side of the pot, leaving a small area for you to cook your eggs.

They will scramble quickly, so keep stirring as they cook. Once they have scrambled, stir the egg in with the noodles.

Add back in your chicken. Cook for an additional 4-5 minutes then serve!

Top with a little lime juice and some green onions if desired.

This makes roughly 6 servings.

Nutritional Information (per serving)

  • CALS: 241
  • FAT: 13.5
  • CARBS: 7.2
  • FIBRE: 3
  • PROTEIN: 22.1

 

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