Keto Cabbage Pad Thai (Edit recipe)

This keto pad thai is made with cabbage noodles. A delicious and healthy alternative to the classic Thai dish. Sugar free and it only takes 25 minutes to make!

10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	356
Fat:	22 g
Carbohydrates:	7 g
Protein:	35 g
Cholesterol:	0 g
Sodium:	974 mg
Fiber:	3 g
Sugars:	3 g
Calculated per serving.

by Carolyn Ketchum

View original recipe

Serves: 6

Ingredients

Pad Thai Sauce

Pad Thai

.25 cup Avocado Oil, divided ((can also use coconut oil))
2 lb Boneless Skinless Chicken Thigh, thinly sliced
.5 Red Bell Pepper, thinly sliced
2 cloves Garlic, minced
5 cups Cabbage, shredded (about .5 a large head)
2 Eggs, large (lightly beaten)
1 Green Onion (Scallion), medium, thinly sliced
.25 cup Peanuts, salted, chopped
Lime, wedges for garnish

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.