Keto Diet Chicken Pad Thai

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15 minutes

Cooking Time

40 minutes


4 servings

Good For

Dinner, Lunch

Gazpacho provides a fantastic amount of vitamin C from the variety of vegetables and is a great support for the immune system.

The vegetables and herbs provide great sources of fibre which is extremely important for your digestive system and immune health - 70% of your immune system resides in your gut afterall.

Adding chopped eggs is a great addition to this soup, adding lean protein, healthy fats and zinc which are also vital for a healthy immune system.


  • 6 large ripe tomatoes (about 2 pounds)
  • 1 large cucumber
  • 2 red or yellow bell pepper
  • 4 spring onions or 1/2 red onion
  • 2 large cloves garlic
  • ½ cup olive oil
  • Juice of 1-2 lemons
  • 1 handful basil and/or parsley
  • 1 jalapeno chili, stemmed (optional)
  • Pinch of salt and pepper
  • 4 eggs, boiled
  • ¼ tsp Ground Ginge
  • ¼ tsp Black Pepper – Freshly ground if possible
  • ¼ tsp Ground Coriander Seed
  • 1 tsp Red Pepper Flakes
  • 3 Cloves Garlic, Minced – Divided
  • 3 tbs Peanut Butter
  • 2 tbs Tamari
  • 1 tbs Rice Vinegar
  • 2 tbs Peanut Oil
  • 80 ml Chicken Stock
  • ½ Cup Chopped Scallions
  • 2 Carrots, Sliced
  • ½ Cup Bean Sprouts
  • 2 Zucchini – Spiralized or pre-cut into pasta
  • 1 Lime
  • 1 kg Chicken, thinly sliced


  1. Top and tail the cucumber and cut into quarters, removing the seeds. Put in a blender
  2. Cover the tomatoes in boiling water for 30 seconds. Pour off water and peel away the skins. Cut into quarters, removing the seeds. Add to the blender
  3. Core and cut the peppers into quarters before placing them on a tray skin side up and grilling for 1-2 minutes until skins are charred. Peel away the skins and place the peppers into the blender
  4. Coarsely chop the spring onions and garlic and add to the blender with the cucumber, tomatoes and peppers
  5. Add the olive oil, lemon juice, fresh herbs, chilli (if using) and salt and pepper. Blend until smooth or slightly chunky – either way is delicious.
  6. Serve into bowls, crumbling an egg onto each bowl for extra protein
  1. Combine ginger, black pepper, coriander and 1 of the cloves of garlic. Add sliced chicken to bowl and either mix or toss until each piece of chicken is evenly coated in the spices.
  2. In a large skillet or fry pan, heat peanut oil over medium-high heat. Once oil comes up to heat, carefully add spice coated chicken. Cook roughly 5 to 6 minutes turning as needed until chicken is thoroughly cooked through.
  3. Removed chicken and place on a plate and cover. Add eggs to skillet and scramble. Remove from heat and set aside, cover with cooked chicken
  4. Using another skillet or fry pan, turn heat to medium-low and add chicken stock, peanut butter, tamari sauce, rice vinegar, scallions, the other 2 cloves of garlic and red pepper flakes. Whisk together over heat until well combined.
  5. Add veggies to sauce and combine until evenly coated. Repeat with chicken and eggs. Allow to simmer 2 to 3 minutes.
  6. Serve warm with a squeeze of fresh lime.
  7. Notes: If offered by your grocer, or if you have the kitchen tools to do so yourself, this recipe is also wonderful with sweet potato or beet noodles.



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