Keto Chicken Pad Thai Recipe

Chicken breast: Thinly sliced for quick cooking and tender texture.

Coconut oil: Used for cooking, adds a subtle tropical flavor.

Bean sprouts: Adds crunch and freshness to the dish.

Shredded cabbage: Provides a low-carb alternative to noodles.

Garlic: Minced to infuse the dish with aromatic flavor.

Tamari sauce: A gluten-free soy sauce alternative for savory depth.

Fish sauce: Adds a rich umami taste essential for authentic pad thai.

Lime juice: Brightens the flavors with a citrusy tang.

Erythritol: A keto-friendly sweetener to balance the flavors.

Eggs: Beaten and scrambled for added protein and texture.

Green onions: Chopped for a fresh, mild onion flavor.

Cilantro: Chopped for a burst of fresh, herbaceous flavor.

Crushed peanuts: Optional, adds a crunchy texture and nutty flavor.

When cooking chicken breast, ensure it is thinly sliced to allow for even and quick cooking. This prevents the chicken from becoming dry and tough. Additionally, when scrambling the eggs in the wok, make sure to push the chicken to the side to avoid overcrowding the pan, which can lead to steaming rather than frying. This technique helps maintain the texture and flavor of each ingredient.

• Chicken breast - Substitute with turkey breast: Turkey breast is lean and has a similar texture, making it a great low-carb alternative.

• Coconut oil - Substitute with avocado oil: Avocado oil has a high smoke point and is rich in healthy fats, suitable for keto diets.

• Bean sprouts - Substitute with zucchini noodles: Zucchini noodles are low in carbs and provide a similar crunch.

• Shredded cabbage - Substitute with shredded kale: Kale is nutrient-dense and low in carbs, making it a good alternative.

• Garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor with a longer shelf life.

• Tamari sauce - Substitute with coconut aminos: Coconut aminos are soy-free and lower in sodium, suitable for keto diets.

• Fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, but ensure it’s low-carb.

• Lime juice - Substitute with lemon juice: Lemon juice offers a similar tangy flavor and is low in carbs.

• Erythritol - Substitute with monk fruit sweetener: Monk fruit sweetener is keto-friendly and has zero carbs.

• Eggs - Substitute with tofu: Tofu can be scrambled and provides a similar texture for those avoiding eggs.

• Green onions - Substitute with chives: Chives offer a similar mild onion flavor and are low in carbs.

• Cilantro - Substitute with parsley: Parsley provides a fresh flavor and is a good low-carb alternative.

• Crushed peanuts - Substitute with crushed almonds: Crushed almonds offer a similar crunch and are keto-friendly.

• Allow the Keto Chicken Pad Thai to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled Pad Thai into airtight containers. Divide into individual portions for easier reheating.
• Store the containers in the refrigerator if you plan to consume the dish within 3-4 days. The bean sprouts and cabbage will retain their crunchiness better this way.
• For longer storage, place the airtight containers in the freezer. The Keto Chicken Pad Thai can be frozen for up to 2 months without significant loss of flavor or texture.
• When ready to eat, thaw the frozen Pad Thai in the refrigerator overnight. This gradual thawing helps maintain the integrity of the chicken and vegetables.
• Reheat the dish in a skillet over medium heat. Add a splash of coconut oil or tamari sauce to refresh the flavors and prevent drying out.
• Alternatively, you can reheat in the microwave. Place the Pad Thai in a microwave-safe dish, cover loosely, and heat in 1-minute intervals, stirring in between, until heated through.
• Garnish with fresh green onions, cilantro, and crushed peanuts after reheating to restore the vibrant flavors and textures.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of coconut oil or olive oil to the pan.
  3. Add the leftover Keto Chicken Pad Thai to the skillet.
  4. Stir occasionally to ensure even heating.
  5. Cook for about 5-7 minutes until the chicken is heated through and the vegetables are tender.

• Microwave Method:

  1. Place the leftover Keto Chicken Pad Thai in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes.
  4. Stir halfway through to ensure even heating.
  5. Check the temperature and heat for an additional 1-2 minutes if necessary.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Keto Chicken Pad Thai in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes.
  5. Check to ensure the chicken and vegetables are heated through.

• Steamer Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover Keto Chicken Pad Thai in the steamer basket.
  3. Cover and steam for about 5-7 minutes.
  4. Check to ensure the chicken and vegetables are heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover Keto Chicken Pad Thai in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through.
  4. Ensure the chicken and vegetables are heated through.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for slicing the chicken breast thinly and chopping vegetables and herbs.

• Cutting board: A surface to safely chop and prepare all ingredients.

• Measuring spoons: Used to measure out the tamari sauce, fish sauce, lime juice, and erythritol accurately.

• Mixing bowl: Useful for beating the eggs before adding them to the wok.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Tongs: Useful for handling and stirring the chicken and vegetables in the wok.

• Serving dish: A plate or bowl to present the finished Keto Chicken Pad Thai.

• Grater: Optional, for crushing peanuts if not using pre-crushed peanuts.

Prep ingredients ahead: Slice the chicken breast and chop the vegetables in advance to save time during cooking.

Use pre-shredded cabbage: Opt for pre-shredded cabbage to cut down on prep time.

Minced garlic in a jar: Use jarred minced garlic to skip the peeling and chopping.

Cook in batches: If your wok is small, cook the chicken and vegetables in batches to ensure even cooking.

One-pan method: Use a large wok or skillet to cook everything in one go, reducing the number of dishes to wash.