Toss until evenly combined and continue to stir and cook until noodles are al-dente, 1-2 minutes. Stir in chicken, bean sprouts, green onions and peanuts and heat through. Taste and add one additional tablespoon lime juice if desired for more tang (optional, I prefer it this way) and chili sauce to taste.

Ingredients. 4 cups (620g) baked spaghetti squash, patted dry; 2 teaspoons avocado oil; 1 pound (450g) chicken breast, chopped; 1 teaspoon crushed red pepper

#14: Keto Pad Thai (Three Ways) Pad Thai is one of the most famous Thai dishes around the world. This almost-identical-to-the-real-thing keto chicken Pad Thai dish (pictured above) is not only a delight but it’s also super easy to make. While you could experiment with shirataki noodles, this recipe opts for spiralized zucchini noodles.
Instructions. Make a quick Pad Thai sauce by mixing 1 Tbsp lime juice, honey, coconut aminos and crushed red pepper. Set aside. Season the chicken breasts with Himalayan salt, and cook in 1 teaspoon of the coconut oil over medium heat. When finished, remove from pan and wipe pan clean with a paper towel.
Heat the oil in a wok or a large frying pan until just at smoking point. Add the paste and fry for 1 minute, or until aromatic. Add the chicken, half the spring onions and half the bean sprouts Whisk well and set aside. Heat oil in a wok over medium-high heat. Add chicken. Stir-fry for 1 minute. Add tofu. Cook until chicken is no longer pink in the center, about 4 minutes. Add garlic and shrimp paste to the wok and stir well. Cook for 2 minutes, then add fish sauce mixture and drained noodles. kCkvqTc.
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    • is chicken pad thai healthy