Completely Keto Chicken Pad Thai

Once upon a time in the bustling streets of Bangkok, amidst the vibrant colors and tantalizing aromas of the city’s bustling markets, there lived a passionate chef named Khun Pim. Known for her creativity and ingenuity in the kitchen, Khun Pim was always on the lookout for new and exciting ways to tantalize her customers’ taste buds.

One sunny afternoon, as she wandered through the bustling market stalls, Khun Pim stumbled upon a treasure trove of fresh ingredients: plump chicken breasts, zesty limes, crisp cabbage, and fragrant garlic. Inspired by the bounty before her, she envisioned a dish that would bring together the bold flavors of Thailand in a completely keto-friendly way.

And so, she set to work, slicing the chicken breasts into thin strips and marinating them in a tangy mixture of freshly squeezed lime juice, gluten-free tamari sauce, and a touch of Swerve for sweetness. In a sizzling wok, she sautéed the chicken with minced garlic, shredded cabbage, and chopped peanuts, infusing the dish with layers of savory goodness.

Next, Khun Pim added the star of the show: Miracle Noodles, a keto-friendly alternative to traditional rice noodles that would soak up the rich flavors of the sauce. As the noodles cooked, she cracked two large eggs into the wok, stirring them vigorously to create delicate ribbons of egg throughout the dish.

Finally, she added a generous handful of crunchy bean sprouts and chopped green scallions, sprinkling the entire dish with a pinch of coarse ground pepper and a dash of pink Himalayan salt for the perfect balance of flavors.

As Khun Pim plated her masterpiece and garnished it with a wedge of lime and a sprinkle of fresh cilantro, she knew she had created something truly special: Completely Keto Chicken Pad Thai, a dish that would delight her customers and transport them on a culinary journey to the bustling streets of Bangkok with every mouthful.

Completely Keto Chicken Pad Thai

Course: Dinner, Lunch, Main Course
Cuisine: Thai
Keyword: Chicken Pad Thai
Servings: 4 Servings


  • 1/2 Lb Boneless chicken breasts Cut into small thin strips
  • 1 Whole Lime Juice, freshly squeezed
  • 8 Oz Miracle Noodles
  • 4 Cloves Garlic Minced finely
  • 3 Tbs Avocado oil
  • 1 Cup Cabbage Shredded
  • 3 Tbs Peanuts Chopped
  • 1/4 Tsp Course ground pepper
  • 2 1/2 Tsp Pink Himalayan salt
  • 1 Tsp Swerve
  • 4 Tbs Gluten free tamari sauce
  • 2 Large Eggs Beaten well
  • 3/4 Cup Bean sprouts
  • 2 Green Scallions Chopped in 2 inch strips


  1. Prepare Miracle noodles according to package instructions and set on the side

  2. Heat a wok or pan on low heat

  3. Add oil, scallions & minced garlic and saute for 2 minutes

  4. Add shredded cabbage and bean sprouts and stir for 2-3 minutes

  5. Turn heat up to medium 

  6. Add pieces of chicken and toss until chicken is cooked through, about 2-3 minutes

  7. Using a spatula or spoon move everything to one side of the wok or pan 

  8. Pour beaten eggs onto the other side of the pan and toss until cooked

  9. Stir everything together until well combined

  10. In a small bowl mix together tamari sauce, Swerve, salt & pepper 

  11. Pour Miracle Noodles into the bowl of sauce and combine well

  12. Turn heat off and add noodle mixture into the wok and stir well

  13. Pour lime juice & peanuts over the Chicken Pad Thai and serve warm

Recipe Notes

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