Low-calorie, low-carb shirataki noodles plus a generous amount of shrimp and egg make this noodle dish a satisfying, flavor-packed meal.
15 ingredients
7 oz Fettuccini shirataki noodles
1 1/2 tbsp Fish sauce
1 1/2 tbsp Coconut Aminos
2 tbsp Xylitol granulated sweetener
1/4 tsp Pepper red or cayenne spice
2 tbsp Lime juice
2 tablespoon Peanut oil
2 clove Garlic raw
6 oz Shrimp raw
2 medium Egg whole raw
1 cup Mung beans sprouted raw
3 medium (4-1/8" long) Onions green spring or scallions raw
1/2 cup Cilantro or coriander leaves fresh or raw herb
0.25 cup Peanuts dry roasted without salt
1 fruit (2" dia) Limes raw
6 steps
- Thoroughly rinse shirataki noodles (this will remove aroma). Place in a non-oiled pan over medium heat, stirring until dry. Set aside.
- In a small bowl, whisk fish sauce, coconut aminos, xylitol, red pepper flakes, and lime juice.
- Add oil to pan on medium heat. Add minced garlic and cook until just starts to brown. Add shrimp, cooking for 2-5 minutes on each side until cooked through. Move shrimp to outer edge of pan.
- Lightly beat eggs and pour into center of pan. Cook eggs until they just begin to set.
- Add sauce to pan, mixing to coat eggs and shrimp. Toss in noodles, stirring to coat. Add sprouts and continue to cook for 2 minutes.
- Place pad Thai in serving bowls. Garnish with sliced green onions, cilantro, and chopped peanuts. Serve with a wedge of fresh lime. Enjoy!
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