Imagine diving into a plate of mouthwatering Pad Thai that's not only incredibly delicious but also keeps your carb count in check. Our Low Carb Pad Thai recipe is a game-changer for anyone looking to enjoy their favorite Thai cuisine without the traditional high-carb noodles. By swapping traditional rice noodles with shirataki noodles, we've created a guilt-free version that's packed with flavor, protein, and all the classic Pad Thai excitement you love – but with a healthy twist that will make your taste buds and your waistline cheer!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 2 servings
Ingredients
- 8 oz shirataki noodles
- 1 cup cooked chicken, shredded
- 2 eggs
- 1/2 cup bean sprouts
- 2 green onions, sliced
- 3 tbsp soy sauce
- 1 tbsp peanut butter
- 1 tbsp lime juice
- Salt and pepper to taste
Instructions
- Begin by preparing the shirataki noodles. Drain them from the package and rinse them under cold water for about 1-2 minutes to remove any odor. Pat them dry with a paper towel to remove excess moisture.
- In a medium-sized skillet or wok, heat a small amount of oil over medium heat. If you prefer, you can use a non-stick spray to keep the dish low in calories.
- Once the skillet is hot, add the drained shirataki noodles and stir-fry for 2-3 minutes until they are heated through. This will help to improve their texture.
- Push the noodles to one side of the skillet. Crack the two eggs into the empty side of the skillet and scramble them until fully cooked. Once cooked, mix the eggs with the noodles.
- Add the shredded cooked chicken to the skillet, stirring to combine with the noodles and eggs. Cook for an additional 2-3 minutes until the chicken is heated through.
- In a small bowl, whisk together the soy sauce, peanut butter, lime juice, salt, and pepper until smooth. Pour this sauce over the noodle mixture in the skillet.
- Continue to stir-fry everything together for another 2-3 minutes, ensuring that the sauce evenly coats the noodles and chicken.
- Add the bean sprouts and sliced green onions to the skillet, tossing everything together for another minute until the bean sprouts are slightly wilted but still crunchy.
- Remove the skillet from heat and taste the dish. Adjust seasoning with more salt, pepper, or lime juice as desired.
- Serve the Low Carb Pad Thai hot, garnished with additional green onions or lime wedges if desired. Enjoy your healthy and delicious meal!
Tips
- Shirataki Noodle Secret: Always rinse these noodles thoroughly and pat them completely dry to eliminate any unusual odor and improve texture.
- Sauce Consistency: Whisk the sauce ingredients until smooth to ensure even flavor distribution throughout the dish.
- High Heat is Key: Use a hot skillet or wok to achieve that authentic stir-fry taste and prevent soggy noodles.
- Protein Flexibility: While this recipe uses chicken, feel free to substitute with shrimp, tofu, or beef to suit your preferences.
- Freshness Matters: Use fresh bean sprouts and green onions for the best crunch and flavor profile.
- Make-Ahead Friendly: You can prep the ingredients in advance and quickly stir-fry when ready to eat, making it perfect for busy weeknights.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 8g
Protein: 25g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 180mg
