Fun Fact — Pad Thai is the only Thai dish I have found that I really love. Once started keto I figured I would have to enjoy the pad Thai with just the protein and veggies BUT I was so wrong! My gf, Brooke, introduced me to Miracle Noodles and they were perfect in this dish.
There are quite a few versions of Miracle Noodles are made with Konjac Flour which is an Asian plant. So yes it’s a plant based noodle. The texture reminds me of a cross between pasta and stick rice.
Now I do want to point out this is my version of a Pad Thai sauce (hence no fish sauce as I’m not a fan) so if you are looking for the most authentic pad thai ever this is NOT it. But if you are looking for a delicious Asian inspired dish full of flavor that is also KETO this is it!
Pad Thai Sauce
2 TBSP coconut aminos
Juice of 1 lime
1 TBSP creamy no sugar added peanut butter
1 TSP Momofuku Chili Crunch (add more if you like it really spicy)
1 TBSP monk fruit sweetener
Spicy {KETO} Chicken Pad Thai
2 TBS coconut oil
5 garlic cloves
Pinch of red pepper flakes
2 TSP salt, divided
2 TSP black pepper, divided
2 TSP garlic powder, divided
1.5 lb chicken breasts sliced super thin
1 red bell pepper thinly sliced
1 medium onion thinly sliced
handful of bean sprouts
Optional Topping: 2 TBSP reen onions, sliced
Directions
In a small bowl, whisk together the ingredients for the peanut sauce. I do suggest adding a little of the chili crunch as you go so you can make it as little or as spicy as you want. I did almost a full TBSP for Cole and I but we LOVE the heat!
Slice your chicken breasts super thin and then sprinkle with 1 tsp salt, 1 tsp pepper and tsp garlic powder.
In a large saute pan, melt the coconut oil. Once heated add the garlic and red pepper flakes. Then add the chicken to the pan and cook completely.
Remove the chicken then add the red pepper and onion slices. Sprinkle with he remaining 1 tsp salt, 1 tsp pepper and 1 tsp garlic powder.
Once the veggies are softened push them to the edges of the pan and add the miracle noodles into the middle of the pan and cook for 2 minutes. *I did add a little more of salt to these as they cooked
Add back in the chicken and then add the sauce to the dish. Mix well. Then add the bean sprouts.
Serve with sliced green onions/scallions on top! Bon Appetit!