Dinner: Keto Chicken Pad Thai

This recipe includes superfoods such as:

Lemon, Nuts

Health benefits of Keto Chicken Pad Thai

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

Pad Thai Sauce
Juice 1/2 Lime
Juice 1/3 Lemon
1 1/2 tbsp. Reduced Sugar Ketchup
1/2 tsp. Worcestershire Sauce
3 tbsp. Red Boat Fish Sauce
1 1/2 tbsp. Sambal Olek
1 1/2 tsp. Minced Garlic
1 tbsp. Natural Peanut Butter
1 tsp. Rice Wine Vinegar
7 drops Liquid Stevia

Noodles and Toppings
1/4 cup Cilantro, chopped
3 medium Green Onions, chopped
2 large Eggs
2 packets Shirataki Noodles (House Foods Tofu Shirataki)
3 medium Chicken Thighs (~1 lbs. deskinned and deboned)
4 tbsp. Coconut Oil
4 oz. Mung Bean Sprouts
2 tbsp. Peanuts, chopped

Instructions

1. Mix together all of the ingredients for the sauce using a fork or whisk. Set aside.
2. Drain shirataki noodles and rinse well with hot water. Do this about 5 or 6 times, then dry as much as you can using a cloth.
3. To get out extra moisture from the noodles, wring them out using a kitchen towel. Wring them out as much as possible to get rid of the excess moisture.
4. Debone chicken thighs. Start by cutting a line in the chicken where the bone is using kitchen shears. Cut all of the meat away from the bone, then remove by the bone by cutting around each end.
5. Once the chicken thighs are deboned, remove the skin (this can be done with your hand), and cut into cubed pieces.
6. Heat 2 tbsp. Coconut Oil in a pan over medium-high heat. Once the pan is hot, add the chicken to create a sear. Make sure not to overcrowd the pan (I did this in 2 batches).
7. Flip the chicken pieces over to create a sear on the other side. Remove chicken from the pan (including the oil), and repeat using more coconut oil. Set chicken aside in a bowl.
8. Chop green onion and cilantro so that you’re ready to use it.
9. In the same pan you used to cook the chicken, add the shirataki noodles and dry fry them for 5-8 minutes or until noodles become firmer to the touch.
10. Reduce heat of the pan, and add 2 eggs that have been whisked into the noodles. Mix together so that the eggs become scrambled and broken apart.
11. Finally, add the sauce, chicken (including all of the oil), cilantro, and green onion to the noodles. Let this cook down for about 5-10 minutes depending on thickness you want.
12. Serve with mung bean sprouts, and chopped peanuts over the top. Garnish with extra cilantro, green onion, and red pepper flakes.

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