Chicken Pad Thai Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/8 teaspoons - ground ginger
  • 1/8 teaspoons - garlic powder
  • 1/8 teaspoons - sea salt
  • 1/8 teaspoons - freshly ground black pepper
  • 2 pounds - free-range chicken tenders
  • 2 tablespoons - peanut oil
  • 3 - large free-range eggs, lightly beaten
  • 1/3 cups - organic chicken broth
  • 3 tablespoons - peanut butter
  • 2 tablespoons - tamari
  • 1 tablespoons - rice vinegar
  • 1/2 cups - chopped scallion
  • 2 cloves - garlic, minced
  • 1 teaspoons - red pepper flakes
  • 4 - zucchini, spiralized
  • 1/2 cups - bean sprouts
  • 1/2 cups - crushed peanuts, for garnish
  • 1 - lime, cut into wedges, for garnish
  • Directions:

    In a medium bowl, mix ginger, garlic powder, salt and pepper. Add chicken tenders and toss until coated well.

    Over medium-high heat, heat the peanut oil in a medium skillet. When oil is hot, add chicken tenders; cook, turning once, until cooked through (about 3 minutes). Remove chicken from skillet and cut into slices. Set aside.

    Add eggs to skillet and scramble them for about 1 minute; remove eggs from skillet and set aside.

    Reduce heat to medium-low and add to skillet the chicken broth, peanut butter, tamari, vinegar, scallion, garlic and red pepper flakes. Stir well, cooking for 3 minutes.

    Add chicken slices, zucchini noodles, scrambled eggs and sprouts to the skillet. Toss to coat with sauce and cook for about 1 minute.

    Serve garnished with peanuts and lime wedges, if desired.

    Brief Description

    Keto friendly, quick, healthy meal for the whole family.

    Main Ingredient:


    Category:  Main Dish

    Cuisine:  Oriental

    Prep Time: 20 min
    Cook Time: 10 min


    Posted By:


    Posted On:

    March 22, 2018

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