Low Carb Shrimp Pad Thai
One of my favorite types of food is Thai. I love all of the fresh flavors like basil, cilantro, garlic, chili peppers, and lime. The downside of Thai food is that many of the dishes, especially Pad Thai, has a ton of sugar and calories (102 carbs and 630 calories per serving-yikes!). I wanted to find a way to make my favorite dish more carb friendly, while not losing any of the amazing flavor.
After doing some investigating, I discovered these amazing fettuccine noodles from Well Lean. They are made from the root of the Konjac plant. During my reading I found that many folks complained about a "fishy" smell from a variety of different brands that produce this type of noodle. Folks said that the smell went when away after rinsing in hot water, but that did not sound to appealing to me so I continue to search for another option and came across this brand that was highly recommended, so I decided to give them a try. I can happily share with you that the noodles stay nice and firm, have zero odor, and take on the flavor of whatever you cook it with. And best of all...they have zero carbs!!!
Needless to say, this is my new "go-to" noodle. I plan on working on a Roasted Garlic Alfredo recipe next using these noodles. I think that these noodles are sturdy enough that they would even work on a noodle soup. I will keep you posted on that one and let you know how it turns out. There are a lot of ideas currently in my head about how I can use these noodles...I am sure this will not be the last post you see them in, so I highly recommend you give these noodles a try. They are especially good if you are following a Keto, low carb, or gluten free diet. With this revamped recipe, your carb count is now 9g and 417 calories which is a huge difference from the 102g carbs and 630 calories mentioned above. For flavor, texture, and carb count I give them 5 out of 5 stars!
Ingredients:
Sauce:
4 tbsp fish sauce
2 tbsp rice vinegar
1/2-1 tbsp Sriracha sauce
1 tbsp peanut butter
1 tbsp coconut oil
2 tbsp lime juice
6 tsp sugar or Lakanto sweetener*
Pad Thai:
5 cups of cooked and drained Pad Thai Noodles or 3- 16 oz package of Well Lean Organic Konjac Fettuccine Noodles*
1 lb shrimp, clean and peeled -you can also use chicken or tofu
2 eggs, beaten
1 tbsp ginger, minced
2 cloves garlic, peeled and minced
Sauce:
4 tbsp fish sauce
2 tbsp rice vinegar
1/2-1 tbsp Sriracha sauce
1 tbsp peanut butter
1 tbsp coconut oil
2 tbsp lime juice
6 tsp sugar or Lakanto sweetener*
Pad Thai:
5 cups of cooked and drained Pad Thai Noodles or 3- 16 oz package of Well Lean Organic Konjac Fettuccine Noodles*
1 lb shrimp, clean and peeled -you can also use chicken or tofu
2 eggs, beaten
1 tbsp ginger, minced
2 cloves garlic, peeled and minced
3 tbsp shallots, minced
3 large scallions, thinly sliced, keep whites and greens separate
1 tbsp Sriracha sauce, plus 1 additional tsp for frying the garlic, shallots, and scallions
2 cups bean sprouts
1 tbsp sesame oil, plus 1 tsp for stir frying the noodles in step #6
3 large scallions, thinly sliced, keep whites and greens separate
1 tbsp Sriracha sauce, plus 1 additional tsp for frying the garlic, shallots, and scallions
2 cups bean sprouts
1 tbsp sesame oil, plus 1 tsp for stir frying the noodles in step #6
2 tbsp canola oil, plus 2 tsp for stir frying the noodles in step #6
Toppings:
1/4 cup peanuts, chopped
1/3 cup cilantro, chopped
Toppings:
1/4 cup peanuts, chopped
1/3 cup cilantro, chopped
Lime wedges
Directions:
1. Prep your shrimp by peeling and deveining. You can also buy pre peeled and deveined shrimp (huge time saver!). Pat fry with paper towels and set aside.
3. In a small bowl, whisk together all sauce ingredients until well combined. The coconut oil and peanut butter may still be a little clumpy, but they will melt down once they are placed in the pan.
4. In a large wok or nonstick pan, add canola and sesame oil. Set your stove to high heat. Once oil is hot, add shrimp and quickly stir fry for 4-5 minutes, turning often. Reduce heat to medium high and add ginger and garlic and stir fry until fragrant (about 30 seconds), stirring frequently. Add scallion whites and Sriracha to wok with ginger and garlic and continue stir frying until scallions have softened about 2-3 minutes.
6. If using Konjac Fettuccine Noodles, drain liquid from package and rinse under cold water. If you are using the Pad Thai noodles, continue to step #7.
8. Once noodles have cooked, add the pad thai sauce to the pan. Continue stir frying for about 2-3 minutes until all ingredients are well combined. Add the cooked shrimp (drain off any liquid) and bean sprouts. Stir fry for another 3 minutes.
This recipe makes approximately 4 servings with 8 carbs per serving.
*For Keto and Low Carb Versions
Directions:
1. Prep your shrimp by peeling and deveining. You can also buy pre peeled and deveined shrimp (huge time saver!). Pat fry with paper towels and set aside.
2. Prep ginger, shallots, and scallions. Set aside.
3. In a small bowl, whisk together all sauce ingredients until well combined. The coconut oil and peanut butter may still be a little clumpy, but they will melt down once they are placed in the pan.
4. In a large wok or nonstick pan, add canola and sesame oil. Set your stove to high heat. Once oil is hot, add shrimp and quickly stir fry for 4-5 minutes, turning often. Reduce heat to medium high and add ginger and garlic and stir fry until fragrant (about 30 seconds), stirring frequently. Add scallion whites and Sriracha to wok with ginger and garlic and continue stir frying until scallions have softened about 2-3 minutes.
5. Add eggs to shrimp and aromatic mixture. Give them a quick flip or two and them remove from pan into a large bowl and set aside. Remove pan from heat.
6. If using Konjac Fettuccine Noodles, drain liquid from package and rinse under cold water. If you are using the Pad Thai noodles, continue to step #7.
7. Add 2 tsp of canola oil and 1 tsp sesame oil to frying pan and set heat to medium-high. Once the pan is hot, add the noodles and and pan fry for 5 minutes. Make sure to gently turn the noodles so they do not break into pieces.
8. Once noodles have cooked, add the pad thai sauce to the pan. Continue stir frying for about 2-3 minutes until all ingredients are well combined. Add the cooked shrimp (drain off any liquid) and bean sprouts. Stir fry for another 3 minutes.
9. Remove from heat and top each serving with cilantro, chopped peanuts, and a small wedge of lime. I like to squeeze the lime juice onto my noodles and mix it in before I take my first bite.
