I am a big fan of Thai food and one of my favorite Thai dishes is Pad Thai and have ordered this dish many times from different restaurants and although there are different recipes, the consistency should always be the same, it should be sweet, salty, sour and savory. A perfect balance!
My first Pad Thai dish was at a Thai restaurant in The Beaches, in Toronto in 2001. That’s right, I literally remember the date. Now, keep in mind, at this point in life, I was a small town girl who grew up on meat and potatoes, so this dish was exploding in flavors, come to think of it, this might have been my first introduction to hot sauce too. I wasn’t sure at first bite but I kept trying it and then fast-forward many years and this dish became my go to comfort food and literally put spaghetti on the back-burner. I’m sure many of you former carb-aholic’s like me can appreciate the comfort spaghetti brings. Loving Pad Thai so much, I’ve even traveled across the world to Thailand to eat it, however to my surprise and excitement it was from a street vendor and at the lost cost of $1.50 CAD. Needless to say I ate a lot of Pad Thai on my trip to Thailand.
When I started to eat Keto, I searched for keto recipes of all my favorite comfort foods, after all, keto isn’t really a diet in my mind, it is a different way of eating. I would have been terribly upset if I was not able to make a keto Pad Thai recipe that I could enjoy, but the sweet element had me worried. To my surprise, the first Ketogenic Meal Plan that I followed had a pad Thai recipe that I could enjoy and did just that! It used fried cabbage as the noodles, brilliant idea that I incorporate into many of my recipes but for Pad Thai, Loving a real noodle. I decided to make my own recipe that was similar to the Pad Thai that I have enjoyed for many years, which meant using a low-carb noodle to substitute for the Rice Noodle. Not an easy task but I think I’ve nailed it.
Be Mindful of Ingredients
Thai cooking does use sugar in their ingredients, but there is also sugar in other ingredients that you add to your sauce like fish oil and hot sauce, so you have to be careful about what ingredients you are purchasing to make this recipe.
I have spent time going from grocery store to health food store and I find it isn’t always easy to find these products on the shelves, but luckily for us, we live in a time when these items are available online. Click on the links below to shop for the same items I recommend in this recipe.
- Sugar-free Fish Sauce
- Swerve (Sugar-free Sweetener)
- Gluten Free Soy Sauce
- Sugar-free Tamarind Paste
- Chili Garlic Sauce
For this recipe, the noodles are very important for me to truly feel like I am enjoying pad Thai, so although cabbage is a great alternative, I wanted to test the recipe on a couple different noodles to find out my favorite. But I have included a couple options for you below, however you will see in my recipe that I use konjac noodles as my go to, but you can use whatever low-carb noodle that you want to make Keto Pad Thai.
- Konjac Noodles
- Kelp Noodles – represents a glass noodle
- Mung Bean Noodles
- Cabbage – Sliced
- Zoodles (Zucchini Noodles)
Give the below recipe a try and let me know in the comments if you’ve enjoyed it!
- 2 Packages Konjac Fettuccine Noodles
- 1/2 Tsp Sea Salt
- 3 Chicken Thighs, boneless & skin removed, chopped (approx. 6 oz)
- 2 Eggs
- 3 Garlic cloves minced
- 1 Shallot, chopped finely
- 3 Baby Bok Choy chopped
- 2 Cups Bean Sprouts
- 1 Handful Cilantro roughly chopped
- 1 Stock Green Onion diced
- 1 oz Organic peanuts chopped (or cashews)
- 1 Tsp Tamarind Paste – sugar free
- 1/4 Cup warm water
- 1 Tbsp Tahini
- 1 Tsp Fish Sauce
- 3 Tbsp gluten free Soy Sauce
- 1 Tbsp Chili Garlic Sauce
- 1 Tsp Swerve
- 3 Tbsp Avocado Oil
- 2 Lime wedges
- Rinse Noodles thoroughly and place in a pot of boiling water with salt, boil for two minutes and strain noodles. Lay Noodles on paper towel and let towel soak up excess water and let air dry as you prepare the sauce and vegetables.
- Dissolve tamarind paste in water, add the soy sauce, chili sauce, swerve, Tahini and fish sauce – stir and set aside
- In a wok or large frying pan, place pan over medium heat. Add 2 Tbsp of oil and add chicken and cook for 3-4 minutes, then add the garlic and shallots. Stir fry until shallots are soft.
- Add bok choy and stir-fry for 2 minutes
- Spread ingredients in pan to the outside to create space in centre, add 1 Tbsp of oil to centre and add eggs, let them cook slightly for half a minute and then start to scramble in the centre
- slowly mixing together all the ingredients in the pan
- Turn heat up to medium-high
- Add the Bean Sprouts to the pan and 1/3 of the sauce, toss with tongs in the pan to coat the bean sprouts, no more than a minute
- Add the konjac noodles to the pan and another 1/3 of the sauce and continue to toss to coat the noodles. Keep adding more sauce to your preference
- Remove from heat, Finish with fresh squeezed lime and sprinkle cilantro, green onions and nuts on top of each serving