Healthified pad Thai (keto and low-carb) swaps rice noodles for tender, thinly sliced cabbage and shirataki noodles in a rich, sugar-free sauce. Sweet, savory, and tangy flavors land the way they should, with scrambled eggs and bean sprouts folded through. It's a guilt-free Thai fix on a weeknight schedule.
Who doesn’t love a big, comforting bowl of Pad Thai? The sweet, savory, and tangy flavors are absolutely irresistible. The only problem? The traditional rice noodles make it a no-go for anyone on a low-carb or keto diet. But don’t worry, I’ve cracked the code! This ‘Healthified’ Pad Thai recipe gives you all the authentic flavor you crave, without the carbs. We’re swapping rice noodles for tender, thinly sliced cabbage and using a rich, sugar-free ‘peanut’ sauce that will blow your mind. It’s a quick, easy, and completely guilt-free way to get your Thai food fix any night of the week!
Ingredients
• For the Pad Thai
• 4 cups or 400g (14.1 oz) cabbage, sliced very thin into noodle-like shapes
• ¾ cup or 144g (5.1 oz) Swerve Confectioners or other powdered erythritol
• 1 tsp (5 ml) stevia glycerite, if needed for sweetness
• 1 tsp ground cayenne pepper
• 3 tbsp or 45ml coconut vinegar or apple cider vinegar
• 1 tsp or 5ml fish sauce
• 1 tbsp or 16g (0.56 oz) natural SunButter or almond butter
• 1 tbsp or 15ml coconut oil
• 2 cloves garlic, minced
• 1 tsp or 5g (0.18 oz) fresh ginger, minced
• 4 large eggs, lightly beaten
• ½ cup or 50g (1.76 oz) fresh bean sprouts
• 2 packages shirataki or Miracle Noodles, rinsed and drained
• 1 cup or 240ml veggie broth
• ¾ tsp guar gum
• For the Garnishes
• ½ cup chopped green onion
• Fresh cilantro leaves
• Fresh mung bean sprouts
• For the Chicken (Optional)
• 1 lb or 450g chicken thighs, with skin
• Celtic sea salt and ground black pepper to taste
Instructions
1. Prepare the Cabbage Noodles: Slice the cabbage as thinly as possible to resemble egg noodles. In a large skillet or wok, stir-fry the cabbage in coconut oil or butter over medium-high heat for 5-10 minutes until very tender. Remove from the skillet and set aside.
2. Mix the Sauce: In a small bowl, whisk together the Swerve sweetener, cayenne pepper, vinegar, fish sauce, and SunButter or almond butter until smooth. Set aside.
3. Sauté Aromatics and Eggs: Heat the coconut oil in the same large skillet or wok over medium heat. Add the minced garlic and ginger and cook for 1-2 minutes until fragrant and the garlic is translucent. Add the lightly beaten eggs and scramble until they are mostly cooked, about 2-3 minutes.
4. Combine and Simmer: Pour the prepared sauce over the eggs and garlic, stirring to combine. Add the rinsed Miracle Noodles, the cooked cabbage noodles, veggie broth, and guar gum to the skillet. Stir everything together well.
5. Thicken the Dish: Bring the mixture to a simmer and continue to cook, stirring frequently, for about 8-10 minutes, or until the sauce has thickened to your desired consistency.
6. Cook the Optional Chicken: While the Pad Thai simmers, season the chicken thighs with salt and pepper. Heat a separate skillet with coconut oil over medium-high heat. Place the chicken on the skillet and cook until golden and cooked through, about 3-4 minutes per side. Remove from heat and slice.
7. Serve: Transfer the Pad Thai to a large serving dish. Top with the cooked chicken, if using, and garnish generously with chopped green onions, fresh cilantro, and mung bean sprouts before serving.
Nutritional Information
• This recipe makes 4 servings (or 5 with chicken). The is per serving.
• Healthified Pad Thai (with Chicken): 349 Calories, 23g (0.81 oz) Fat, 28g (0.99 oz) Protein, 7g (0.25 oz) Net Carbs
• Healthified Pad Thai (Vegetarian): 176 Calories, 12g (0.42 oz) Fat, 11g (0.39 oz) Protein, 6.4g (0.23 oz) Net Carbs
• Traditional Pad Thai (for comparison): 430 Calories, 8g (0.28 oz) Fat, 20g (0.71 oz) Protein, 68g (2.4 oz) Net Carbs
Pro Tips
• for Perfect Pad Thai
• For the best noodle-like texture, use a mandoline slicer to get consistently thin cabbage strands. This helps them cook evenly and mimic real noodles.
• Be sure to thoroughly rinse your shirataki (Miracle) noodles under cold water for at least a minute to remove their natural aroma. For an even better texture, pan-fry the rinsed noodles in a dry skillet for a few minutes before adding them to the dish.
• The sauce will thicken as it simmers thanks to the guar gum. If it becomes too thick for your liking, simply stir in a tablespoon of water or extra broth until you reach the perfect consistency.
• Adjust the spice level to your preference. One teaspoon of cayenne provides a noticeable kick. Start with half a teaspoon if you prefer milder food, or have extra red pepper flakes on hand for garnishing.
FAQ
Q: What makes this Pad Thai recipe keto-friendly
A: This Pad Thai is keto-friendly because it replaces traditional high-carb rice noodles with thinly sliced cabbage and shirataki noodles. The sauce is also completely sugar-free, using a keto-approved sweetener like Swerve to achieve the classic sweet and tangy flavor.
Q: Can I make this Pad Thai nut-free
A: Yes, this recipe can easily be made nut-free. Simply use the suggested SunButter, which is made from sunflower seeds, instead of almond butter when preparing the sauce.
Q: How do I get rid of the smell from shirataki noodles
A: It’s normal for shirataki (Miracle) noodles to have an aroma. To remove it, rinse them thoroughly under cold running water for at least one minute before adding them to the skillet, as recommended in the pro tips.
Q: Is this low-carb Pad Thai spicy
A: This recipe has a noticeable spice level from the cayenne pepper. For a milder dish, you can start with half the amount of cayenne and adjust to your personal preference.
Pro Tips
- Use a mandoline slicer for the cabbage so the strands are consistently thin — they cook evenly and mimic real noodles.
- Rinse the shirataki (Miracle) noodles under cold running water for at least a minute to remove their natural aroma, then pan-fry them in a dry skillet for a few minutes for better texture.
- The sauce thickens as it simmers thanks to the guar gum; if it gets too thick, stir in a tablespoon of water or extra broth.
- One teaspoon of cayenne gives a noticeable kick — start with half a teaspoon for a milder dish, or keep red pepper flakes on hand for garnishing.
- For a nut-free version, use SunButter (sunflower seed butter) instead of almond butter in the sauce.
Frequently Asked Questions
What makes this Pad Thai recipe keto-friendly?
Thinly sliced cabbage and shirataki noodles replace the high-carb rice noodles, and the sauce is completely sugar-free thanks to a keto sweetener like Swerve.
Can I make this Pad Thai nut-free?
Yes — use SunButter, which is made from sunflower seeds, in place of the almond butter when mixing the sauce.
How do I get rid of the smell from shirataki noodles?
Rinse them thoroughly under cold running water for at least one minute before they go into the skillet — that removes the natural aroma.
Is this low-carb Pad Thai spicy?
The cayenne pepper gives it a noticeable spice level. Start with half the amount and adjust to your preference.
Recipe card below.
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Healthified Pad Thai (Keto & Low-Carb)
Ingredients
Method
- Prepare the Cabbage Noodles: Slice the cabbage as thinly as possible to resemble egg noodles.
- In a large skillet or wok, stir-fry the cabbage in coconut oil or butter over medium-high heat for 5-10 minutes until very tender.
- Remove from the skillet and set aside.
- Mix the Sauce: In a small bowl, whisk together the Swerve sweetener, cayenne pepper, vinegar, fish sauce, and SunButter or almond butter until smooth.
- Set aside.
- Sauté Aromatics and Eggs: Heat the coconut oil in the same large skillet or wok over medium heat.
- Add the minced garlic and ginger and cook for 1-2 minutes until fragrant and the garlic is translucent.
- Add the lightly beaten eggs and scramble until they are mostly cooked, about 2-3 minutes.
- Combine and Simmer: Pour the prepared sauce over the eggs and garlic, stirring to combine.
- Add the rinsed Miracle Noodles, the cooked cabbage noodles, veggie broth, and guar gum to the skillet.
- Stir everything together well.
- Thicken the Dish: Bring the mixture to a simmer and continue to cook, stirring frequently, for about 8-10 minutes, or until the sauce has thickened to your desired consistency.
- Cook the Optional Chicken: While the Pad Thai simmers, season the chicken thighs with salt and pepper.
- Heat a separate skillet with coconut oil over medium-high heat.
- Place the chicken on the skillet and cook until golden and cooked through, about 3-4 minutes per side.
- Remove from heat and slice.
- Serve: Transfer the Pad Thai to a large serving dish.
- Top with the cooked chicken, if using, and garnish generously with chopped green onions, fresh cilantro, and mung bean sprouts before serving.
- Adjust the spice level to your preference. One teaspoon of cayenne provides a noticeable kick. Start with half a teaspoon if you prefer milder food, or have extra red pepper flakes on hand for garnishing.
