Chicken Pad Thai with Keto “Noodles”

Can you have a noodle dish without noodles? Sure you can!

When we think of Asian takeout, it is nearly impossible to miss Pad Thai. If you have been living under a rock and don’t know what pad Thai is, it is a stir-fried noodle dish popular on the streets of Thailand. It is commonly made with fried tofu, tamarind pulp, fish sauce, dried shrimp, chicken or pork; and stir-fried with rice noodles.

Yup, if you have decided to cut carbohydrates and gluten from your life, you should be saying your goodbyes to Pad Thai too… or should you?

With lots of people going on Ketogenic diet, we have decided to make a Pad Thai that could cater to their preferences better. Our version is gluten-free too, so if you have gluten allergies, this is a treat for you. 😉


1/4 teaspoon ground organic ginger
1/4 teaspoon garlic powder
⅛ teaspoon sea salt
⅛ teaspoon freshly ground organic black pepper
2 pounds free-range chicken tenders
2 tablespoons organic peanut oil
3 large free-range eggs, lightly beaten
⅓ cup organic chicken broth
3 tablespoons organic peanut butter
1 tablespoon organic tamarind paste
1 tablespoon organic rice vinegar
½ cup chopped organic scallion
2 organic garlic cloves, minced
1 teaspoon organic red pepper flakes
4 organic zucchini, spiralized
½ cup organic bean sprouts
½ cup crushed organic peanuts, for garnish
1 organic lime or lemon, cut into wedges, for garnish


1. First, mix the ginger, garlic powder, salt, and black pepper in a large bowl. Add the chicken tenders and toss until fully coated.

2. Next, heat the peanut oil in a skillet over medium-high heat. When the oil is hot, add the chicken tenders and cook, turning once, until cooked through, about 3 minutes. Remove the chicken from the skillet and cut into ¼-inch-thick slices. Set aside.

3. And then, add the eggs to the skillet and scramble them for about 1 minute. Remove the scrambled eggs from the skillet and set aside.

4. Reduce the heat under the skillet to medium-low and add the chicken broth, peanut butter, tamari, vinegar, and scallion, as well as garlic, and red pepper flakes. Stir well and cook for 3 minutes.

5. Afterwards, add the chicken slices, zucchini noodles, scrambled eggs, and sprouts to the skillet. Toss to coat with the sauce, and cook for another minute or two.

6. Serve the Pad Thai garnished with the peanuts and lime or lemon wedges.