Keto Chicken Pad Thai Bowl
Pad Thai is an icon for a reason, beloved for its colorful fusion of sweet and savory flavors. This keto-friendly take pays homage to the classic while trading in traditional noodles for spiralized zucchini and cauliflower rice. They’re tossed with colorful veggies and topped with a grilled chicken thigh rubbed in warming spices. A silky peanut sauce, laced with coconut and honey, is served on the side. Low in carbs and high in protein, it’s a fresh, nourishing twist on a takeout favorite.
Nutritional facts
Protein
43g
Carbs
19g
Calories
670kcal
Fat
51g
Ingredients
Cucumber, Chicken Thigh, Canola and Olive Oil Blend, Red Curry Paste, Oregano, Furikake Nori Seasoning, Garlic Powder, Black Pepper, Cumin, Garlic, Honey, Lemon Zest, Sweet Paprika, Zucchini, Kosher Salt, Peanuts, Coconut Milk, Rice Wine Vinegar, Peanut Butter, Green Onion, Lemon Juice, Ginger, Crushed Red Pepper, Red Cabbage, Italian Parsley, Soy Sauce, Cauliflower
Contains shrimp, coconut, wheat, peanuts, soybeans, sesame seeds.
Reviews
4.1
Based on 45 reviews
Taste was really good. The chicken was juicy and tender and peanut sauce very good. would like more zucchini noodles.
Vicki · 08/29/25
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About Tlacualli .
Tlacualli is a Nahuatl (Uto-Aztecan language of Nahuatl people of Mexico) and signifies connection through food. Chef Santiago Lopez is native to Mexico; extremely passionate about his roots, especially the diversity found in Mexican gastronomy. To this Chef, cooking is not just about putting a dish on the table. It's about passion, love, and subtlety in the preparation. It's finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony. Chef Lopez "love of cooking began 25 years ago at the age of 12 when he started working in restaurants in Mexico. Lopez found his true passion there and decided to dedicate himself to discovering great contrasts and diversity in gastronomy. He arrived in New York at the age of 20. Since then he has focused on developing his passion. His first experience was at a Mexican restaurant, La Hacienda. Lopez then assisted with the opening of the Dos Caminos Restaurant in New York. He went on to work at the Rosa Mexican Restaurant, where he trained the staff at the Atlanta opening, and ended his stay there as a pastry chef. After 25 years in this beautiful profession, this chefs have realized only one thing: he does not cook to live, he lives to cook.
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