Sara Louise's Succulent Chicken Pad Thai
A supremely tasty and low carb Chicken Pad Thai recipe that tastes like heaven.
Chicken Pad Thai
Keto Chicken Pad Thai Ingredients
Boneless chicken breasts
Cut the chicken meat into small thin strips
Course ground pepper
Chop into 2 inch strip pieces
Whole Lime Juice
Garlic Minced finely
Pink Himalayan salt
Gluten free tamari sauce
Keto Chicken Pad Thai Instructions
Get your Miracle noodles ready according to the pack and set to one side.
Heat a cast iron wok or pan on a low heat.
Add the oil, scallions & minced garlic and saute in the wok for 2-3 minutes
Add some shredded cabbage and bean sprouts to the wok and stir for a further 2-3 minutes.
Turn heat up to medium on the wok.
Add pieces of strip chicken and toss in the wok until chicken is cooked through, about another 2-3 minutes or so.
Using a stirring spatula or spoon move everything to one side of the wok or pan to make space.
Pour your well beaten eggs onto the other side of the pan and toss in the cast iron wok until cooked through.
Stir everything together until well combined in the wok.
In a small bowl mix together salt and pepper, any brand gluten free Tamari sauce, and the Swerve.
Pour your Miracle Noodles into the bowl of sauce and combine everything together well.
Turn heat off and add noodle mixture into the wok and stir until blended well.
Pour lime juice and some peanuts over the Chicken Pad Thai and serve warm to family and guest, sit back and give yourself a clap on the back.
Be a keto Chicken Pad Thai master with this set of must have cooking accessories and sauces.