Easy Keto Pad Thai

Step 1Prepare the shirataki noodles by following the steps in this post (wash & boil to eliminate their natural odour & pan-fry to get the best texture). When done, keep in a bowl and set aside.

Step 2In a medium bowl, combine all the ingredients to make the sauce: fish sauce, coconut aminos, Sriracha, crushed garlic, Almond & Cashew Butter, salt and pepper.

Step 3Add the Erythritol or stevia (if used). When done, set aside.

Step 4Meanwhile, cut the chicken thighs into 1-inch pieces.

Step 5Place in a large pan greased with ¹/₄ cup ghee and cook over a medium-high heat until pale and cooked through. Mix a few times to ensure even cooking. When done, set aside.

Step 6Meanwhile, prepare the omelettes. Heat a pan greased with ¹/₂ tablespoon of ghee. Crack 2 eggs in a bowl and season with salt.

Step 7Whisk well and pour in the hot pan and swirl to coat the surface to make a very thin omelet. Cook over a medium-high heat for a couple of minutes or until firm on top. Using a spatula, flip on the other side and cook for another 30 seconds. When done, transfer on a plate. Then, repeat for the remaining 2 eggs.

Step 8Set aside to cool down, roll up and cut into thin strips. Slice the spring onion and place in a bowl filled with water to clean. Transfer on a paper towel and pat dry.

Step 9Place the chicken back on the heat and add the spring onion. Cook over a medium-high heat for just a couple of minutes. Then, add the omelet strips and bean sprouts and cook for another minute while stirring.

Step 10Add the sauce (see above) and prepared shirataki noodles. Cook briefly until heated through and take off the heat.

Step 11Mix well and add the fresh cilantro.

Step 12Add lime juice and toasted almonds. (Note: To toast the almond flakes, place them on a dry hot pan and cook over a medium-high heat until fragrant for 1-2 minutes. Keep stirring to prevent burning.)

Step 13Garnish with shredded red cabbage, lime wedges, cilantro and enjoy! Store in the fridge for up to 4 days.