Keto Chicken and Shrimp Pad Thai

Name: Keto Chicken and Shrimp Pad Thai
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g konjac noodles (shirataki noodles), rinsed and well-drained; 300 g boneless, skinless chicken breast or thigh, cut into bite-sized pieces; 200 g raw shrimp, peeled and deveined; 30 g coconut oil or avocado oil, divided; 3 cloves garlic; 2 shallots, peeled; 1 red chili, deseeded (optional, for spice); 60 ml fish sauce; 30 ml tamari or coconut aminos; 30 ml fresh lime juice; 2 tbsp keto sweetener (e.g., erythritol blend); 1 tbsp white vinegar; 2 large eggs; 100 g fresh bean sprouts; 50 g spring onions, chopped; 2 tbsp fresh chives, chopped (for garnish); 30 g crushed pork rinds (for garnish, keto alternative to peanuts); Lime wedges, for serving

Thermomix recipe: Keto Chicken and Shrimp Pad Thai. Ready in 45 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

200 g konjac noodles (shirataki noodles), rinsed and well-drained
300 g boneless, skinless chicken breast or thigh, cut into bite-sized pieces
200 g raw shrimp, peeled and deveined
30 g coconut oil or avocado oil, divided
3 cloves garlic
2 shallots, peeled
1 red chili, deseeded (optional, for spice)
60 ml fish sauce
30 ml tamari or coconut aminos
30 ml fresh lime juice
2 tbsp keto sweetener (e.g., erythritol blend)
1 tbsp white vinegar
2 large eggs
100 g fresh bean sprouts
50 g spring onions, chopped
2 tbsp fresh chives, chopped (for garnish)
30 g crushed pork rinds (for garnish, keto alternative to peanuts)
Lime wedges, for serving

Instructions

Rinse konjac noodles thoroughly under cold water. Drain very well and pat dry with paper towels. Set aside.
Cut chicken into bite-sized pieces. Pat shrimp dry. In a separate pan, heat 10g coconut oil over medium-high heat. Quickly pan-fry chicken until lightly browned and cooked through, about 5-7 minutes. Remove and set aside. Repeat with shrimp for 2-3 minutes until pink and cooked. Set aside.
Add garlic, shallots, and red chili (if using) to the clean and dry Thermomix bowl. Chop 3 sec / Speed 7. Scrape down sides of the bowl with a spatula.
Add 20g coconut oil to the bowl. Sauté 5 min / 120°C / Speed 1.
Add fish sauce, tamari, lime juice, keto sweetener, and white vinegar to the bowl. Cook 3 min / 90°C / Speed 2. Place the simmering basket on the lid instead of the measuring cup to allow some evaporation.
Add the prepared konjac noodles, cooked chicken, and cooked shrimp to the bowl. Cook 5 min / 90°C / Reverse / Speed 2.
Crack the eggs directly into the bowl. Add bean sprouts and chopped spring onions. Cook 3 min / 90°C / Reverse / Speed 1.5.
Pause the Thermomix, scrape down the sides and bottom of the bowl with the spatula to ensure even mixing and prevent sticking. Cook 1 min / 90°C / Reverse / Speed 1.
Transfer the Pad Thai to serving plates. Garnish with chopped chives, crushed pork rinds, and fresh lime wedges. Serve immediately.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.