Shirataki Pad Thai with Shrimp and Veggies
FINALLY. Pad Thai that won't ruin your diet. Shirataki noodles to the rescue once again. Shirataki noodles work best in Asian dishes because of the dominant sauce flavors which help to cover the natural earthiness of the noodle. That being said, I ventured to make a pad thai dish that wouldn't set me back almost 800 calories. Success! Shirataki noodles mirror the springy texture of the pad thai noodles and are only 40 calories a bag (8oz). I generally use 1 bag per serving...
Ingredients:
-1/2 cup of crushed lightly salted roasted Peanuts
-1 1/2 Tbsp of Jam (I used my Aunt's homemade jalapeno blackberry jam)
-1/2 cup chopped Scallions (save a little bit for garnish when plating)
-1 1/2 to 2 tsp of chopped Garlic
-Shirataki noodles (1 bag per person)
-1 egg per person (Can use less if preferred)
-Veggies of your choice (about a cup per person)
-Protein of your choice, I used shrimp(about 4 oz. per person)
-1 1/2 Tbsp of Brown Sugar
-About a 1/4 cup of Tamari
- About an 1/8 cup of Rice Wine Vinegar
-2 Limes (Use one for sauce and marinade and 1 for garnish wedges)
-Sriracha (to taste)
-Coconut oil (or any other oil you have on hand)
The most important step in this Pad Thai is thoroughly rinsing and boiling the shirataki noodles. Get that started first while you prepare the sauce. Let them boil a good 6-8 min. and you can throw in your veggies at the end (last 1-2 min. or so) to blanch them before tossing them in the sauce.
I prefer to cook my protein separately as to ensure adequate cook time without burning the sauce. I marinated my shrimp in a bit of tamari, squeeze of lime, and sriracha and threw it in a lightly oiled pan on medium to high heat. About 2 min. on each side til they turned pink all the way through and got a nice sear on one side. Don't overcook shrimp as it will still need to be incorporated into the sauce pan and can easily become tough and chewy!
If you have a wok... awesome, here's your chance to whip it out. Get about 2 tbsp of oil (coconut oil is the best) in the pan and heat up on low to medium. Dissolve sugar and jam, then incorporate garlic, scallions and chopped nuts. Use Tamari to deglaze the pan (aka prevent the sugar from burning to the bottom) Add the rice wine vinegar and sriracha (based on heat preference) and stir everything well. Consistency should be relatively thick not too runny. Add the noodles and coat thoroughly. Make a well in the center of the pan, turn up the heat to medium/high and quick fry the eggs (scrambling in the pan). If you prefer, you can cook the eggs separately and fold them in after. Toss in the veggies and coat thoroughly. Make sure veggies are cooked to your liking before you add the protein. Lastly, add the protein, squeeze the other lime half, toss and plate. Garnish with scallions, sprinkled peanuts, and lime wedges. Yesssss.
