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Creating this Keto Pad Thai recipe brought me back to 2 years ago. When I met Matthew in San Francisco he was a man of simplicity. He loved routine and ate the same couple things rotated throughout the week. Needless to say, I was excited to expose him not only to Indian cuisine but the cuisine of many different regions…
Ingredients [ For 4 to 5 people ] [ Preparation time : 12 minute – Cooking time : 25 minutes ]
- 1 tbsp soy sauce.
- 1 tbsp rice wine vinegar.
- 1 tsp Erythritol(optional).
- 1/2 tbsp chili garlic sauce.
- 8 oz packet Tofu Shirataki Fettuccine.
- 4 oz chicken thigh.
- 1 large Egg.
- 1 tbsp coconut oil.
- 1/4 cup carrot(optional).
- 1/4 cup Green Bell Pepper.
- 1/4 cup Onion.
- 4 tbsp peanuts.
- 2 tbsp green onion.
Drain Shirataki noodles and heat in a pan over medium-high heat for 10 minutes. Set aside.
Thinly slice carrot, bell pepper, and onion. Set aside.
Slice up chicken thigh into long pieces like the vegetables. Heat coconut oil in a pan and cook chicken fully through.
Add sliced vegetables to chicken and heat through for 3-5 minutes. Add egg and scramble together with chicken and vegetables.
Add noodles to the chicken and vegetables.
Combine all ingredients in sauce and pour over the noodle mixture.
Mix well. toss in peanuts and green onions.