ENABLING YOUR PASSION FOR HEALTHY LIVING

Skinny Pad Thai Recipe with Shirataki Noodles

I love Pad Thai but it is one of the heavier ethnic dishes that I crave. Today, I’m sharing a recipe to lighten up the classic meal using Shirataki Noodles.

Shirataki Noodles are gluten free, non-GMO tofu noodles. One package has just 20 calories! Thanks to their massive volume and low calorie content, they leave you feeling full without realizing your missing anything! You can buy them at Whole Foods or your local grocery store in the tofu refrigerated section.

I will be the first to admit, I am not a recipe maven so I used the help of the internet to find a recipe that worked best.

Skinny Pad Thai with Shirataki Noodles

Adapted from SkinnyTaste.com

Ingredients:

2 packages of Shirataki Noodles
2 tsp coconut oil
1 tsp minced garlic
6 oz medium-sized cooked shrimp (you can also use raw, make sure they are peeled)
1 egg
1 egg white
5 oz bean sprouts
1 oz Scallions, chopped
1 tbsp crushed peanuts
lime wedges

Sauce:

1 1/2 tbsp fish sauce
1 tbsp coconut sugar
1 tbsp rice vinegar
1/2 tsp chili powder to taste

First, prepare the sauce by combining all ingredients together. Set aside. Also, prepare your noodles. You can par-boil or microwave. I strained and then microwaved mine for 1 minute. Pat dry and really press with a paper towel to absorb some of the liquid. Allow to sit while you prepare the rest of the meal on a towel after you get out some good liquid.

Next, pre-heat your skillet with a little oil. I used coconut but you can also use olive oil or other. Add in the garlic and saute. Then add in your shrimp. If you used cooked like me, coat with garlic and then move on to the next step. Otherwise, cook until they are no longer opaque. Push to the side, now crack 1 egg and egg white into the skillet. Break yolk and scramble gently until egg separate into little pieces.

Now add in noodles, then the sauce, scallions and bean sprouts. Simmer for 3-4 minutes or until bean sprouts are cooked through.