This recipe was inspired by a trip to Thailand in February where I ate all the Paleo friendly carbs and tried all the yummy dishes we made in our two cooking classes. We learned so much from their way of cooking and just made a few tweaks to make it healthier.
I recently started doing Keto diet again to support my husband in losing weight and I was able to shed some pounds too which is pretty hard to do when you have Hashimoto’s thyroid disease. I always felt good when doing a low carb diet in the past but I never lost weight.
Not sure if that had to do with my adrenals being stressed or my thyroid medication not being dialed in but this time I lost about 7 lbs and am maintaining at a much more comfortable place without much effort besides keeping my carbs low and my fat sky high, which has never been an issue for me. Slow digestion was a problem in the past but I have been keeping things on track with my daily dose of Natural Calm (order here). So hopefully the scale keeps moving in the right direction because I am having fun making new recipes such as this Keto Pad Thai.
On another note I have been walking daily, 6000-10,000 steps, (Order my step counter here) but no other exercise because I wanted to give my body time to adjust. Maybe I will start adding in an exercise class here or there but I am not going to stress myself out. I don’t think most people understand what it is like to want to lose weight but have no energy for exercise but then the biggest slap in the face is that the exercise doesn’t even help.
I am relieved that I am maintaining at a lower weight and I don’t even miss the carbs, truly. I hope you enjoy this pad Thai recipe and it helps you on your ketogenic diet journey.
Keto Pad Thai Recipe
Prep time: 10 minutes
Cook Time: 15 minutes
3 tablespoons avocado oil, divided (order here)
4 eggs (order here)
1 lb boneless chicken thighs, cut in bite sized pieces (order here)
4 packages shirataki noodle, well drained (order here)
1 tablespoons fish sauce (order here)
1/4 cup lime juice
1 tablespoon minced garlic or 2 teaspoons garlic powder (order here)
1/3 cup chopped peanuts or toasted almonds slivers
1/2 cup chopped scallions
1 bunch cilantro, chopped
siracha sauce, for topping (order here)
Put 1 tablespoons of oil in a large frying pan or wok over medium high heat and scramble the eggs with a pinch of salt and pepper and set aside on a plate. Add 1 more tablespoon of oil and the chicken to the same pan with a pinch of salt and pepper. Sauté until cooked, or pink is all gone and set aside. Drain and dry the shirataki noodles well with a clean towel. Place the last tablespoon of oil and add them to the same pan still over medium high heat. Add the tamari, fish sauce, garlic, lime juice and stir to coat and heat until very hot. Add the peanut butter and toss until well coated. Add the eggs and chicken back in stir until well combined. Divide the noodle onto 4 plates, top with peanuts, scallions, and cilantro. Top with siracha as desired and serve.
Tip: for a nut free version, use sunbutter and sunflower seeds instead of peanut butter and peanuts.
Calories: 439, Protein: 39.4 g , Total Fat: 28.2 g, Total Carbs: 7.7 g, Net Carbs: 5.6 g, Fiber: 2.1 g (nutrition facts based on 4 servings)
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