Since I don't have a way to heat up my food at work, I've been working on cold meals I can bring to lunch. For this recipe I used Trader Joe's Thai Peanut Noodle Satay Sauce. You can buy it on Amazon if you don't live near a Trader Joe's, or use any pre-made Thai peanut sauce. I used a good keto pasta from The Only Bean. In addition to a keto salad, this recipe gets you a chicken mushroom broth which is liquid gold. Be sure to add some salt and sip on it. For mushroom broth I pressure cook 4.5 cups of water with 1 cup of dried donko shiitakes for 1 hour. If you're in a hurry, you can get mushroom broth in as little as five minutes in a pressure cooker. You can also add carrots, celery, onion, a bay leaf, a sprig of thyme, and whole peppercorns to the water to make a mushroom stock. I just make mushroom broth, though. I use mushroom broth instead of buying chicken/beef/vegetable broth, it saves a lot of money and gives an umami-rich flavor. I buy the dried mushrooms at an Asian market.

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Cold Thai Peanut Noodle Salad(keto)

Ingredients

• 2 oz (56 g) The Only Bean edamame pasta, cooked and cooled
• 1 (4 oz / 113 g) boneless skinless chicken thigh, pressure cooked in mushroom broth, then shredded and chilled
• 3 tbsp peanut satay sauce
• ¼ cup carrots, thinly sliced or peeled into ribbons
• 2 tbsp red onion, thinly sliced
• ¼ cup cucumber, peeled and diced

Toppings

• 1 tsp fish sauce
• 1 tsp soy sauce (or coconut aminos)
• 1 tsp crushed peanuts
• ½ tsp sesame seeds
• ½ tsp dried chives
• Thai chili flakes, to taste (optional)

Instructions

• Pressure cook the chicken: Place the chicken thigh in a mini pressure cooker partially covered with mushroom broth. Cook until tender (approx. 10–12 minutes). Let cool, then shred and chill.
• Cook the pasta: Prepare edamame pasta according to package directions. Rinse under cold water and drain thoroughly.
• Prepare the vegetables: Ribbon the carrots, slice the onions, and dice the peeled cucumber.
• Assemble the salad: Toss the chilled pasta with the peanut satay sauce. .
• Top the noodles: Arrange shredded chicken, carrots, onions, and cucumber on top.
• Finish with garnishes: Drizzle with fish sauce and soy sauce. Sprinkle with crushed peanuts, sesame seeds, dried chives, and chili flakes if desired.
• Serve cold — mix just before eating.