This low carb, Keto-friendly Pad Thai is going to hit the spot! It offers a kick of spicy flavour, nutty crunch, and a fresh veggie substitute for pre-Keto noodles. Using some of our favourite Keto kitchen essentials, we created a low carb meal that is satisfying, filling, and full of flavour!
Servings: 1 | Prep time: 20 minutes | Total time: 60 minutes
Ingredients:
Sauce
1 tbsp Fatso High Performance Peanut Butter
2 tbsp soy sauce
1 tbsp olive oil
1 stalk of green onion
1 tbsp Pili Hunters’ Buyo Sauce
1 tsp Burlap & Barrel Purple Stripe Garlic powder
Other:
150g chicken breast
50g zucchini (spiralized)
1 tbsp mayonnaise
Directions:
- Preheat oven to 425 degrees
- Coat chicken breast with mayo and sprinkle Green Dream Savoury blend on both sides
- Place chicken on a baking sheet and cook for 40 minutes, flipping halfway through
- While the chicken is cooking, heat olive oil in a skillet on low heat
- Add in chopped onion and Pili Nuts
- Slowly add in Fatso peanut butter, Buyo Sauce, soy sauce, and garlic powder, mixing continuously
- Once the chicken is cooked through, cut up into bite-sized pieces and add to sauce mixture
- Coat chicken in the sauce and remove from heat
- Keep skillet on low heat, add in spiralized zucchini, keeping skillet covered
- Keep covered for about 7-8 minutes, tossing a few times
- Once noodles are cooked, remove and place on a dish
- Cover zucchini noodles with chicken and sauce mixture
Macros:
Servings: 1 | Calories: 489 | Net Carb: 2g | Total Fat: 36g | Total Carb: 6g | Fiber: 4g | Protein: 41g
Nutritional and macronutrient information may vary slightly depending on brands/ingredients used.
Tips:
- Cover chicken and sauce while zucchini is being cooked to keep the heat
- If spicy isn’t your thing, eliminate the Buyo Sauce and use Coconut Oil and Himalayan Salt Pili Nuts instead