You donβt need a wok the size of a satellite dish to make restaurant-level Pad Thai at home. You need a plan, a hot pan, and a low-carb noodle trick that feels illegal. This Keto Pad Thai with Shirataki Noodles hits all the sweet, salty, tangy notes while keeping your blood sugar chill.
Itβs fast, fiery, and unapologetically satisfying. If you want takeout vibes without the carb hangover, this is your new weeknight flex.
What Makes This Recipe So Good
- Legit Pad Thai flavor, zero carb guilt: The sauce balances tamarind, fish sauce, lime, and a touch of sweetβwithout sugar bombs.
- Shirataki noodles done right: Proper rinsing and dry-frying gives them a springy, noodle-like bite. No weirdness, promise.
- High-protein, high-satiety: Eggs, chicken, and peanuts keep you full while the carbs stay low.
Win-win.
- 15 to 20 minutes, pan-to-plate: Faster than delivery, cheaper than takeout, and more customizable.
- Balanced texture: Crisp veggies, tender chicken, bouncy noodles, crunchy peanut finish. Every bite hits.
What Goes Into This Recipe – Ingredients
- Shirataki noodles: 2 standard 7β8 oz bags (spaghetti or fettuccine style).
- Chicken breast or thighs: 8β10 oz, thinly sliced. (Or use shrimp, tofu, or pork.)
- Eggs: 2 large, lightly beaten.
- Garlic: 3 cloves, minced.
- Green onion: 3 stalks, sliced (whites and greens separated).
- Bean sprouts: 1 heaping cup (optional but classic; can sub shredded cabbage for fewer carbs).
- Peanuts: 1/4 cup, roasted and roughly chopped.
- Fresh cilantro: Small handful, chopped.
- Lime: 1β2, cut into wedges.
- Neutral high-heat oil: 2 tbsp (avocado oil or light olive oil).
Pad Thai Sauce (Keto)
- Tamarind paste: 1 tbsp (concentrated; adjust to taste).
- Fish sauce: 2β2.5 tbsp.
- Rice vinegar or lime juice: 1 tbsp.
- Soy sauce or coconut aminos: 1 tbsp.
- Keto-friendly sweetener: 1.5β2 tbsp (allulose/erythritol monk fruit blend works great).
- Chili paste or red pepper flakes: 1β2 tsp, to heat tolerance.
- Optional: 1 tsp peanut butter or almond butter for body and roundness.
Step-by-Step Instructions
- Prep the noodles like a pro: Drain shirataki noodles in a colander. Rinse under very hot water for 1β2 minutes to remove the funky konjac aroma.
Pat dry with paper towels.
- Dry-fry the noodles: Heat a large nonstick skillet over medium-high. Add the noodles to the dry pan and stir for 3β5 minutes until they squeak and steam off extra moisture. Set aside.
- Whisk the sauce: In a small bowl, mix tamarind, fish sauce, vinegar/lime, soy/coconut aminos, sweetener, chili paste, and optional nut butter.
Taste. You want sweet-sour-salty-umami in harmony. Adjust to preference.
- Stir-fry the chicken: Add 1 tbsp oil to the hot skillet.
Toss in the sliced chicken with a pinch of salt. Cook 3β4 minutes until just cooked through and lightly browned. Remove to a plate.
- Fragrance phase: Add remaining 1 tbsp oil.
SautΓ© garlic and the white parts of green onion for 30 seconds until fragrant. Donβt burnβbitter garlic is a mood killer.
- Egg ribbon time: Push aromatics to the side. Pour in beaten eggs.
Scramble softly until just set; keep them tender.
- Build the stir-fry: Add back the chicken, dry-fried noodles, and half the bean sprouts. Pour in the sauce. Toss vigorously for 1β2 minutes so the noodles absorb and glaze.
If it looks dry, add 1β2 tbsp water or a squeeze of lime.
- Finish with crunch and freshness: Kill the heat. Stir in green onion tops, peanuts, and cilantro. Taste and hit with more lime, fish sauce, or sweetener if needed.
- Serve: Plate immediately with extra lime wedges and a sprinkle of chili flakes.
Take a victory bite.
Preservation Guide
- Fridge: Store leftovers in an airtight container up to 3 days. Shirataki holds texture better than zucchini noodlesβclutch for meal prep.
- Reheat: Skillet over medium with a splash of water or broth, 2β3 minutes. Microwave works, but stir halfway so sauce redistributes.
- Freezer: Not ideal.
Shirataki can turn rubbery and the eggs get spongy. If you must, freeze without sprouts and peanuts, then add fresh after reheating.
- Make-ahead: Keep sauce in a jar (1 week in the fridge). Rinse/dry-fry noodles ahead; store dry in the fridge and toss with a touch of oil to prevent clumping.
Benefits of This Recipe
- Keto-friendly and diabetic-conscious: Shirataki is basically fiber with an alias.
Very low net carbs.
- High protein, great satiety: Eggs, chicken, and peanuts keep you full and stable for hoursβFYI, that means fewer snack attacks.
- Gut-friendly fiber: Konjac root supports digestion for many people. Start with moderate portions if youβre new to it.
- Takeout flavor control: You set the sweetness, sodium, and spice. No mystery sugars or syrupy sauces.
- Fast and flexible: One-pan friendly and easy to scale for meal prep or guests.
Don’t Make These Errors
- Skipping the rinse and dry-fry: Thatβs how you end up with off-putting aroma and soggy texture.
This step is non-negotiable.
- Overcooking the eggs: Rubbery eggs make sad Pad Thai. Soft scramble, then toss gently.
- Sauce imbalance: Taste it before it hits the pan. If itβs too salty, add sweetener and lime.
Too sweet? Add fish sauce and vinegar.
- Overloading veggies with water content: Too many moist veggies (looking at you, zucchini) can dilute the sauce. Keep it tight.
- Low heat stir-fry: You want sizzle.
Warm pan = limp results.
Mix It Up
- Protein swaps: Shrimp (cooks in 2 minutes), thin-sliced pork, or extra-firm tofu pressed and seared.
- Nut-free: Use toasted sunflower seeds or sesame seeds; sub tahini or almond butter in the sauce.
- Extra veg: Add julienned bell pepper, shredded cabbage, or snap peas. Keep portions modest to avoid watering down the sauce.
- Heat levels: Gochujang (small amount), sambal, or fresh Thai birdβs chiles for the brave. Or keep it mild and pass the chili at the table.
- Tang twist: Add orange zest (just a pinch) for a citrusy lift without carbs.
Sounds odd, tastes awesome.
FAQ
Are shirataki noodles really keto?
Yes. Theyβre made from konjac yam, mostly water and glucomannan fiber, with minimal digestible carbs. Net carbs are close to zero, which is why keto folks treat them like a cheat code.
What can I use instead of tamarind?
Mix 2 tsp rice vinegar with 1 tsp lime juice and a tiny pinch of keto sweetener.
It wonβt be identical, but itβll deliver that tangy backbone Pad Thai needs.
Can I make this without fish sauce?
You can swap soy sauce or coconut aminos, but youβll lose some umami depth. Add a dash of anchovy paste or a bit more soy plus a squeeze of lime to compensate. Vegan fish sauce also works.
Why do my shirataki noodles taste rubbery?
They werenβt dry-fried long enough or the pan wasnβt hot.
Rinse well, then cook in a dry skillet until most moisture is gone and the noodles squeak. After saucing, they turn pleasantly bouncy.
How do I keep it from getting watery?
Dry-fry the noodles, donβt overload watery veg, cook hot and fast, and only add a splash of liquid if itβs truly dry. The sauce should cling, not puddle.
Is this good for meal prep?
Absolutely.
Store the sauced noodles and protein separately from the crunchy toppings (peanuts, sprouts, cilantro). Reheat the main portion, then add fresh garnishes for texture.
My Take
This Keto Pad Thai with Shirataki Noodles is the rare βhealthy swapβ that doesnβt feel like punishment. The sauce slaps, the texture lands, and the whole thing sprint-finishes in under 20 minutes.
Itβs restaurant flavor with CFO-level macro control, IMO. Make it once with the rinse/dry-fry method and youβll never fear shirataki again. And yes, squeeze the limeβfuture you will be grateful.
- Contains: 6- 10 Ounce Bags of Pad Thai Ready to Eat Meals
- Tastes Great: Authentic Pad Thai taste with only 180 calories per pouchβsatisfying and diet-friendly
- Ready-to-Eat Convenience: Fully cooked and seasoned; just heat and enjoy a delicious Thai-inspired meal in minutes
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Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!