Low Carb Chicken and Tofu Pad Thai

I really miss pad thai, so this was an awesome dish! It was SO GOOD!


  • Packet of 14 oz of extra firm tofu
  • 4 ounces of chicken breast
  • 1/2 cup to 1 cup shredded carrots (personal preference)
  • 1/4 cup diced green onions
  • 1 tablespoon minced garlic
  • 1 tablespoon ginger
  • 1 tablespoon Coconut oil
  • 1 Egg

For the noodles: I use MIRACLE NOODLES.  But you can also use zucchini noodles or spaghetti squash.


  • 2 tablespoon peanut butter
  • 2 tablespoon tamari soy sauce (low carb soy sauce)
  • 1 tablespoon vinegar
  • 1 tablespoon stevia
  • 1 tablespoon lime juice
  • 1 tablespoon siracha


  1. Heat coconut oil and saute green onions, garlic and ginger.
  2. Add carrots, tofu and chicken until chicken is tender and tofu is brown.
  3. Add egg and scramble through.  Set pan aside.
  4. In a bowl, mix the sauce ingredients.
  5. Put noodles (or squash) in a new pan.  Add sauce.
  6. Add in the chicken and tofu mixture to the sauce and noodles!


I added a lot of tofu and chicken because I personally eat a TON of protein.  Also, this portion was huge and I ate it over two meals.