Keto Cabbage Noodle Pad Thai

Dive into a fusion of flavors with our Keto Cabbage Noodle Pad Thai, a low-carb twist on a classic street food favorite. Perfectly balanced with savory, sweet, and tangy notes, this dish is sure to satisfy your cravings without the carb overload.

Course Dinner

Cuisine Thai

Keyword Cabbage Noodles, Keto Pad Thai, Keto Thai Food, Low Carb Pad Thai

Prep Time 20

Cook Time 10

Total Time 30

Servings people

Calories 350kcal

Equipment

Cutting board
Sharp knife or mandolin
Small bowl
Whisk
Large skillet or wok
Serving plates

Ingredients

Cabbage Noodle Preparation

1 medium head of green cabbage about 2 pounds or 900g, thinly sliced into noodles

Pad Thai

2 tbsp coconut oil 30ml
1 pound chicken breast 450g, thinly sliced
2 large eggs
1 red bell pepper about 4.5 ounces or 130g, thinly sliced
3 green onions about 1.5 ounces or 45g, chopped
¼ cup fresh cilantro 15g, chopped
¼ cup unsalted roasted peanuts 34g, crushed
1 lime cut into wedges for garnish

Pad Thai Sauce

3 tbsp fish sauce 45ml
1 tbsp rice vinegar 15ml
1 tbsp erythritol 12g
2 cloves garlic minced
1 tsp fresh ginger grated, 2g
½ tsp red pepper flakes

Instructions

Begin by preparing the cabbage. Remove the tough outer leaves, cut the cabbage into quarters, and remove the core. Using a sharp knife or a mandolin, slice the cabbage into thin strips resembling noodles. Set aside.
In a small bowl, whisk together the ingredients for the sauce: fish sauce, rice vinegar, erythritol, minced garlic, grated ginger, and red pepper flakes. Mix until the erythritol is dissolved and set the sauce aside.
Heat a tablespoon of coconut oil in a large skillet or wok over medium-high heat. Add the sliced chicken breast and stir-fry until it's cooked through and slightly golden. Season with salt to taste. Remove the chicken from the skillet and set it aside.
In the same skillet, add another tablespoon of coconut oil. Crack the eggs into the skillet and scramble until just set. Add the cabbage noodles and continue to stir-fry for about 3-4 minutes until the cabbage is tender but still has a bite to it.
Return the cooked chicken to the skillet with the cabbage noodles. Add the sliced red bell pepper and green onions. Pour the prepared sauce over the mixture and toss everything together until well combined and heated through.
Divide the pad thai among serving plates. Garnish with chopped cilantro, crushed peanuts, and lime wedges. Serve immediately and enjoy your keto-friendly twist on a Thai classic.

Notes

For a vegetarian version, substitute chicken with tofu and ensure your fish sauce is vegetarian. Adjust the heat level by increasing or reducing red pepper flakes to taste. Store any leftovers in an airtight container and refrigerate for up to 3 days.

Nutrition