shirataki fettuccini noodles
200g
large eggs
2
chicken breast or shrimp
200g
bean sprouts
100g
green onions
3 stalks
garlic
3 cloves minced
tamari or coconut aminos
3 tablespoons
fish sauce
2 tablespoons
lime juice
2 tablespoons
erythritol or monk fruit sweetener
1 tablespoon
rice vinegar
1 tablespoon
peanut butter or almond butter
2 tablespoons
coconut oil
2 tablespoons
red bell pepper
1 small diced
crushed peanuts
2 tablespoons
fresh cilantro
for garnish
lime wedges
for serving
red pepper flakes
optional to taste
1
Drain and rinse the shirataki noodles thoroughly under cold water for 2 minutes. Pat dry with paper towels and set aside in a dry pan over medium heat for 2-3 minutes to remove excess moisture.
2
In a small bowl, whisk together tamari, fish sauce, lime juice, sweetener, rice vinegar, and peanut butter until smooth. Set aside.
3
Heat 1 tablespoon coconut oil in a large wok or skillet over medium-high heat. Scramble the eggs and set aside.
4
Add remaining coconut oil to the wok. Cook the protein (chicken or shrimp) until fully cooked, about 5-7 minutes. Remove and set aside.
5
In the same wok, add garlic and cook for 30 seconds until fragrant. Add red bell pepper and stir-fry for 2 minutes.
6
Add the dried shirataki noodles to the wok and stir-fry for 2 minutes.
7
Pour the sauce over the noodles and toss to coat evenly. Cook for 1-2 minutes.
8
Add back the cooked protein, scrambled eggs, bean sprouts, and green onions. Toss everything together for 1-2 minutes until heated through.
9
Remove from heat and serve immediately topped with crushed peanuts, fresh cilantro, lime wedges, and red pepper flakes if desired.
This low-carb, gluten-free version of the beloved Thai street food classic uses shirataki noodles to create a guilt-free dish that captures the signature sweet, sour, salty, and umami flavors of traditional Pad Thai. Shirataki noodles are made from konjac yam and contain virtually no carbs or calories, making this perfect for keto or low-carb diets.
Traditional Thai Pad Thai adapted for modern dietary needs while maintaining authentic flavors through the use of tamari, fish sauce, and the classic balance of sweet and tangy elements.
This dish is extremely low in carbohydrates and calories due to the shirataki noodles which are nearly carb-free. High in protein from eggs and chicken or shrimp. Gluten-free when using tamari or coconut aminos. Rich in vitamins from vegetables and bean sprouts. The shirataki noodles are high in fiber which aids digestion. However, some people may experience digestive discomfort from shirataki noodles if not accustomed to them. The dish is relatively high in sodium from fish sauce and tamari, so those watching sodium intake should adjust accordingly.
