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CuisineAsianThaiStir FryChickenPan FryOne-Pot or PanMeal PrepWokWeeknightPartyDinnerUnder 30 MinutesLow-CarbHealthyGluten-FreeDairy-Free

Low-Carb Pad Thai

featured in 5 Low-Carb Meal Recipes To Start Off Your Year Right

Experience the flavors of Thailand with this Low-Carb Pad Thai that's as scrumptious as it is guilt-free. Swap out traditional noodles for zucchini noodles and savor the tangy, savory sauce that'll have you coming back for seconds.

Mercedes Sandoval & Karlee Rotoly
Tasty Team
89% would make again

Under 30 minutes

Low-Carb Pad Thai

Inspired by savorysweetlife.com

Under 30 minutes

Ingredients

for 6 servings

  • 2 small zucchinis
  • 1 medium sweet potato, peeled
  • 1 daikon radish, 6 inch (15 cm), peeled
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 2 tablespoons tamarind paste, or lime juice
  • 6 cloves garlic, minced, divided
  • ¼ cup water (60 mL)
  • coconut oil, to taste
  • 1 lb boneless, skinless chicken thighs (455 g), sliced
  • 1 medium shallot, thinly sliced
  • 2 teaspoons chili paste, or 1 diced jalapeño
  • ⅓ cup roasted peanut (40 g), plus more for garnish
  • ½ cup bean sprout (50 g), plus more for garnish
  • ¼ cup fresh cilantro leaves (10 g), plus more for garnish
  • lime wedge, for garnish

Nutrition Info

  • Calories 310
  • Fat 16g
  • Carbs 20g
  • Fiber 4g
  • Sugar 11g
  • Protein 23g

Estimated values based on one serving size.

Preparation

  1. Trim the ends of the zucchini, then use a vegetable peeler to peel into thin, flat noodles. Repeat with the sweet potato and daikon radish. Set aside.
  2. In a wok or large pan over medium-high heat, combine the brown sugar, fish sauce, tamarind paste, 3 cloves of garlic, and the water. Cook until the sugar has dissolved and the sauce is slightly thickened, about 3 minutes. Remove the pan from the heat and transfer the pad thai sauce to a bowl until ready to use. Wipe out the pan.
  3. Heat a drizzle of coconut oil in the same pan over medium-high heat. Add the chicken thighs and cook for 4 minutes on each side, until browned and cooked through. Remove the chicken from the pan and set aside.
  4. Add a bit more coconut oil to the pan, if needed, then add the shallot, chili paste, and remaining 3 cloves of garlic. Cook until the shallots are softened and the aromatics are fragrant, 2 minutes.
  5. Add the peanuts and bean sprouts, and cook for 1 minute, until the sprouts are softened. Add half of the reserved pad thai sauce and cook until thickened, 3 minutes.
  6. Add the vegetable noodles and chicken, and stir to coat with the sauce, adding more as needed. Add the cilantro, toss, and cook for 30-60 seconds, until the noodles are just warmed through but not soggy.
  7. Serve immediately garnished with more cilantro, bean sprouts, peanuts, and lime wedges.
  8. Enjoy!
  9. Busy? Plan your meals for the week using our exclusive meal planner tool in the Tasty app. Download now and get organized.

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Low-Carb Pad Thai

Inspired by savorysweetlife.com