
Pad Thai with chicken and shirataki
Shirataki takes the place of rice noodles and the tamarind-lime-fish sauce dressing does the rest, ready in 25 minutes and clean enough to eat every week.
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Ingredients
For the whole dish · serves 2
- Chicken thighs, boneless1¼ lb
- Shirataki noodles14 oz
- Eggs4
- Fish sauce2 fl oz
- Tamarind paste, sugar-free1 oz
- Lime juice2 fl oz
- Erythritol¼ oz
- Roasted peanuts2 oz
- Bean sprouts3½ oz
- Scallions2 oz
- Garlic4 cloves
- Coconut oil1 oz
- Cilantroa small handful
- Dried chili flakesa pinch
- Sea saltto taste
Served with
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+3g net · 105 kcal · 12 min · together 11g net, 565 kcal
Method
6 steps · 25 minutes
- Toast the peanuts in a dry pan over medium heat for 2 minutes, shaking often, until fragrant; tip them out and chop coarsely.
- Whisk the fish sauce, tamarind, lime juice, erythritol and chili flakes in a small bowl. Drain the shirataki, rinse under cold water, and pat very dry.
- Heat half the coconut oil in a wide non-stick pan over medium-high. Pour in the beaten eggs, scramble loosely for 30 seconds, then lift them out onto a plate.
- Add the rest of the oil to the pan. Fry the garlic 15 seconds, then add the chicken, breaking it up with a spoon, for 4 minutes until just cooked through.
- Tip in the shirataki, the sauce and the bean sprouts. Toss for 1 minute until everything is glossy and hot. Off the heat, fold in the eggs, peanuts, scallions and most of the cilantro.
- Plate, top with the rest of the cilantro and a wedge of lime.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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