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Keto Zucchini Chicken Pad Thai with Coconut Cashew

This veggie-packed Pad Thai is the perfect keto-friendly weeknight dinner, and it’s done in just 30 minutes.

Chef Tip: Zucchini noodles adds a nice balance of texture and flavor in this dish, but you can cut zucchini into discs or matchsticks if you don’t have a spiralizer.

Ingredients

  • Vegetable oil

  • ½ lb. zucchini noodles

  • ½ cup shredded carrots

  • 4 cups left over rotisserie chicken, shredded, or diced

  • 2 oz. Pad Thai noodles, cooked and drained

  • Salt

  • Haven’s Kitchen Coconut Cashew Sauce

  • 1 tbsp sambal oelek (Chili garlic sauce)

  • ½ cup toasted peanuts

  • ½ bunch scallions, sliced

  • ½ bunch basil/Thai basil, chopped

Steps

Step 1

Heat a glug of oil in a large skillet over medium high heat and cook the zucchini noodles and carrots for about a minute until softened

Step 2

Add in the left over rotisserie chicken and saute until the chicken is heated through

Step 3

Stir in the cooked Pad Thai noodles and add a pinch of salt.

Step 4

Squeeze in ½ a pouch of the Coconut Cashew Sauce and the sambal oelek and continue tossing until the noodles and vegetables are evenly coated in the sauce.

Step 5

Garnish with toasted peanuts, scallions, and basil. Serve immediately

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Nutrition (per serving)

  • Calories = 270

  • Total fat = 18g

  • Total carbohydrates = 13g

  • Fiber = 3g

  • Protein = 18g

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