Keto Cabbage Pad Thai
Conquer your takeout cravings with this easy Keto Pad Thai Recipe. Made with cabbage noodles, it's low in carbs, high in protein, and ready in 25 minutes!
Servings 6 servings
Calories 333kcal
Ingredients
Pad Thai Sauce
- 3 tbsp brown sugar replacement (or another sweetener)
- 3 tbsp tamari
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 2 tbsp creamy peanut butter
- 1 tbsp water
- 1/4 tsp red pepper flakes
Pad Thai
- 1/4 cup avocado oil, divided (can also use coconut oil)
- 2 lb chicken thighs, thinly sliced (boneless, skinless thighs)
- 1/2 red pepper, thinly sliced
- 2 cloves garlic, minced
- 5 cups shredded cabbage (about 1/2 a large head)
- 2 large eggs lightly beaten
- 1 medium green onion, thinly sliced
- 1/4 cup salted peanuts, chopped
- Lime wedges for garnish
Instructions
Sauce
- In a medium bowl, whisk together all of the sauce ingredients. Set aside.
Pad Thai
- In a large saucepan over medium high heat, heat 2 tablespoons of the oil until shimmering. Add the chicken and sauté until lightly browned and cooked through, 5 to 7 minutes. Use a slotted spoon to remove to a bowl.
- Drain off any liquid in the pan, and add the remaining 2 tablespoons of oil. Once hot, add the red pepper and garlic. Sauté 2 minutes.
- Add the shredded cabbage to the pan and sauté until tender, another 3 to 5 minutes. Push the veggies to one side and add the eggs to the cleared side of the pan. Cook, stirring often, until scrambled, about 1 minute.
- Add the chicken back to the pan, pour in the sauce, and stir everything together until combined and warmed through. Remove from heat.
- Top with the chopped onion and peanuts, and serve with lime wedges for squeezing over.
Notes
Storage Information: Store the leftovers in a covered container in the fridge for up to 5 days.
Nutrition
Serving: 1serving = 1/6th of recipe (about 1 cup) | Calories: 333kcal | Carbohydrates: 8.1g | Protein: 32.7g | Fat: 20.1g | Fiber: 2.5g