Low Carb Pad Thai Chicken Recipe – Diabetic Chicken Pad Thai

Low Carb Pad Thai Chicken Recipe – Diabetic Chicken Pad Thai

Pad Thai is one of my husband and my favorite dishes at our favorite Thai restaurant.  To be honest, we haven’t gone in a while because then I eat the noodles & I’d rather avoid eating them.  I decided I would try to make something similar without the real noodles, a low carb pad thai chicken recipe.  So here goes!!

I chose to use carrots & zucchini ribbons.  I used a plain vegetable peeler to peel the carrots, I used 2 carrots.  Next time I’d probably add 4 because when I peeled them, it’s not possible to peel the whole carrot, so I was left with the center of the carrot that wasn’t able to be peeled.

For the zucchini ribbons I used my new (ish) mandolin, which worked perfectly, but I was left with some of the zucchini as well.  So instead of one small zucchini, I’d probably use 2 next time.  I did chop the remaining zucchini and add it to the pan so it didn’t go to waste.

I also decided to add a red pepper because I loved cooked peppers:)  You could use any color bell pepper you like:) Also, I thought about adding broccoli, but there is only so much room in the pan:)

For the chicken, I sliced 2 chicken breasts very thinly.  Then I added the marinade to the chicken and let it sit about 20 minutes.  Next time, I may let the chicken marinade for a few hours or more.  It was delicious with the sauce, but on it’s own it didn’t absorb quite enough.  Sriacha fixed it for me.  My kiddos asked for seconds, so it will be on our weekly menu regularly.

Next time, I may add the mushroom noodles, then it would be like offical Chicken Pad Thai!!

I could also have served this with my cauliflower fried rice (my family also loves this recipe!).

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Low Carb Pad Thai Chicken Recipe - Diabetic Chicken Pad Thai

Looking for a low carb alternative to the traditional Chicken Pad Thai?? This recipe is for you!! It uses carrot & zucchini ribbons and is super filling & delicious.

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Course

Main Dish

Cuisine

Asian

Prep Time

10 minutes

Cook Time

10 minutes

Servings

servings MetricUS Imperial

Ingredients

• 1 lb boneless skinless chicken breasts sliced thinly
• 4 carrots ribboned
• 2 small zucchinis ribboned
• 1 bell pepper Red is what I used

Marinade

• 1 Tbs garlic I used the tubed garlic from the produce section
• 1 Tbs ginger I used the tubed ginger
• 1 Tbs dijon mustard
• 4 Tbs Soy Sauce Alternative I used mostly soy amino acids with a dash of the coconut aminos (they are sweeter)
• 2 Tbs toasted sesame oil

For Cooking

• 2 Tbs avocado oil

Course Main Dish Cuisine Asian Prep Time 10 minutes Cook Time 10 minutes Servings servings MetricUS Imperial Ingredients 1 lb boneless skinless chicken breasts sliced thinly 4 carrots ribboned 2 small zucchinis ribboned 1 bell pepper Red is what I used Marinade 1 Tbs garlic I used the tubed garlic from the produce section 1 Tbs ginger I used the tubed ginger 1 Tbs dijon mustard 4 Tbs Soy Sauce Alternative I used mostly soy amino acids with a dash of the coconut aminos (they are sweeter) 2 Tbs toasted sesame oil For Cooking 2 Tbs avocado oil

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Instructions

1. Ribbon carrots & zucchini. Slice chicken thinly.

   
2. Put chicken and marinade in a bowl and let marinade for at least 20 minutes, up to 1 day.

   
3. Add avocado oil & bell pepper to the hot skillet, cook for 2 minutes. Add chicken with marinade to the peppers. Cook until the chicken is almost cooked through.

   
4. Add ribbons of carrots & zucchini cook for about 2 minutes & serve:)

   
5. Enjoy:)

   

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