Easy Keto Pad Thai Recipe

If you’ve ever stared longingly at a steamy container of Pad Thai while following a low-carb diet, you’re not alone. Traditional Pad Thai is loaded with rice noodles and hidden sugars, making it a no-go for keto eaters. But what if you could enjoy all that flavor—without the carbs? That’s exactly what this Easy Keto Pad Thai delivers: a guilt-free, flavorful, 30-minute meal that doesn’t sacrifice satisfaction.

This recipe captures the essence of authentic Pad Thai using clever low-carb swaps, including cabbage noodles and a homemade sugar-free sauce. It’s bold, savory, tangy, and slightly nutty—just how you remember it, only lighter.

Let’s dive into what makes this dish work so well, and how to make it your next favorite weeknight dinner.

What is Pad Thai?

Pad Thai is a traditional Thai stir-fried noodle dish, typically made with:

• Rice noodles

• Scrambled eggs

• A mix of protein (chicken, shrimp, or tofu)

• Vegetables

• A sweet-savory-sour sauce (usually with sugar, fish sauce, lime, and tamarind)

• Garnishes like crushed peanuts and scallions

Unfortunately, the noodles and sugary sauce push the carb count sky-high, making it unsuitable for keto diets.

What Makes It Keto?

Let’s break down the keto swaps used in this recipe:

Definition List:

Cabbage Noodles
Shredded green cabbage replaces rice noodles. It has a similar texture when sautéed and absorbs sauce beautifully.

Keto Pad Thai Sauce
Made without added sugar using low-carb ingredients like tamari, peanut butter, lime juice, and brown erythritol.

Healthy Fats
We use avocado oil or coconut oil to increase fat intake and enhance flavor.

Protein Options
Chicken thighs are used for their juiciness and higher fat content, but shrimp or tofu also work well.

Why This Version is Better Than Others

Many keto Pad Thai recipes rely on shirataki noodles or spiralized veggies like zucchini. While those are valid options, they have some drawbacks:

● Shirataki noodles have a rubbery texture and a strong smell if not rinsed thoroughly.
● Zucchini noodles tend to release water, making the dish soggy.
● Other recipes often skip essential flavor notes like fish sauce or omit the scrambled egg, which is core to Pad Thai’s texture.

This recipe avoids all of those missteps. It stays true to the spirit of Pad Thai while staying under 10g net carbs per serving.

Ingredients for Easy Keto Pad Thai

This recipe keeps things simple yet flavorful. Everything is pantry-friendly and easy to find.

For the Sauce:

● 3 tablespoons brown erythritol (like Swerve Brown)
● 3 tablespoons tamari or soy sauce (gluten-free if needed)
● 2 tablespoons fish sauce (Red Boat is a sugar-free favorite)
● 2 tablespoons lime juice (fresh is best)
● 2 tablespoons unsweetened peanut butter (smooth)
● 1 tablespoon water
● 1/4 teaspoon crushed red pepper flakes (optional for heat)

For the Pad Thai Base:

● 2 tablespoons avocado oil (plus 2 more for later)
● 2 lbs boneless skinless chicken thighs, thinly sliced
● 1/2 red bell pepper, thinly sliced
● 2 cloves garlic, minced
● 5 cups shredded green cabbage (about half a large head)
● 2 large eggs, lightly beaten
● 1 green onion, thinly sliced
● 1/4 cup chopped salted peanuts
● Lime wedges, for serving

Step-by-Step Instructions

Cooking this dish is straightforward. You’ll build it in layers in one pan, which means fewer dishes to clean up.

Step 1: Make the Sauce

Whisk all the sauce ingredients in a bowl. Taste and adjust for balance—more lime juice for tang, more sweetener if you like it sweeter.

Step 2: Cook the Chicken

● Heat 2 tablespoons of oil in a large skillet or wok.
● Add sliced chicken and sauté over medium-high heat until browned and fully cooked (5–7 minutes).
● Remove chicken with a slotted spoon and set aside. Drain any extra liquid.

Step 3: Sauté the Veggies

● Add the remaining oil to the same pan.
● Sauté garlic and red pepper for 2 minutes until fragrant.
● Add cabbage and toss gently. Cook for 3–5 minutes until softened but not mushy.

Step 4: Scramble the Eggs

● Push the veggies to one side of the skillet.
● Add the eggs to the empty space and scramble until soft-set (about 1 minute).

Step 5: Bring It Together

● Return the chicken to the pan.
● Pour in the prepared sauce and stir to combine.
● Cook for 1–2 minutes until everything is hot and coated in sauce.

Step 6: Garnish and Serve

Top with chopped peanuts, green onion, and a squeeze of lime juice.

Sauce Breakdown and Ingredient Substitutes

Definition List:

Tamari
A gluten-free version of soy sauce. Adds deep umami without gluten.

Erythritol
A sugar alcohol used to sweeten without carbs or calories. Doesn’t spike blood sugar.

Fish Sauce
Fermented anchovy liquid that gives pad Thai its signature umami funk.

Peanut Butter
Adds creamy richness. You can swap for almond butter if needed.

Lime Juice
Brings acidity to balance the sweet and salty notes.

Red Pepper Flakes
Optional but adds a gentle heat kick.

Ingredient Substitutes:

● Swap chicken for shrimp or tofu for variety
● Use coconut aminos instead of tamari if you prefer a soy-free option
● Swap cabbage with spiralized daikon or hearts of palm noodles for different textures

Storage, Reheating, and Meal Prep Tips

This Easy Keto Pad Thai is great for meal prep and reheats well without losing texture.

Storage Tips:

● Store leftovers in an airtight container in the fridge for up to 4 days
● Do not freeze, as the cabbage may become soggy upon thawing
● Keep lime wedges separate until serving

Reheating Instructions:

● Microwave on medium heat for 1–2 minutes
● Or reheat on the stovetop with a splash of water to loosen the sauce

Meal Prep Tips:

● You can prep the sauce in advance and refrigerate up to 5 days
● Pre-shred the cabbage and keep it dry to avoid excess moisture
● Pre-slice chicken and marinate with a little tamari for extra flavor

Detailed Nutritional Facts

Here’s a breakdown of the nutrition per serving (1/6th of the recipe):

Easy Keto Pad Thai Recipe Card

Ingredients

For Sauce
● 3 tbsp erythritol (brown)
● 3 tbsp tamari
● 2 tbsp fish sauce
● 2 tbsp lime juice
● 2 tbsp peanut butter
● 1 tbsp water
● 1/4 tsp red pepper flakes (optional)

For Stir-Fry
● 2 tbsp + 2 tbsp avocado oil
● 2 lbs chicken thighs, sliced thin
● 1/2 red bell pepper, sliced
● 2 cloves garlic, minced
● 5 cups cabbage, shredded
● 2 eggs, beaten
● 1 green onion, sliced
● 1/4 cup chopped peanuts
● Lime wedges for serving

Instructions

1. In a bowl, whisk together all sauce ingredients and set aside.

2. Heat 2 tbsp oil in a skillet. Sauté chicken for 5–7 minutes until browned. Remove.

3. Add remaining oil, red pepper, and garlic. Cook for 2 minutes.

4. Add shredded cabbage, stir until wilted (3–5 minutes).

5. Push veggies to the side, scramble eggs in the pan.

6. Return chicken, add sauce, stir well.

7. Top with peanuts, green onions, and lime wedges. Serve hot.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Method: Stir-Fry
Cuisine: Thai-Inspired
Servings: 6
Calories: 333 per serving
Yield: 6 cups

Final Thoughts

Pad Thai may be known for its bold flavors and rice noodles, but this Easy Keto Pad Thai proves you can enjoy the same satisfaction on a low-carb diet. With simple swaps and a homemade sauce, you’re getting a dish that’s lighter, cleaner, and just as comforting.

Whether you’re following keto strictly or just cutting back on carbs, this cabbage-based twist brings the heat, flavor, and texture you crave—without compromise.