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Shirataki Noodles Shrimp Pad Thai

 
  
 
6
 tbsp
Ketchup
 
1
 tbsp
Splenda
 
 1  tsp
White Vinegar
 
 2  tbsp
Soy Sauce
 
 1  tbsp
Fish Sauce
 
 1  tsp
Starch
 
2
 tsp Chili Paste (to taste)
 
 2  tbsp Vegetable Oil
 
 2
  Cloves Garlic (minced)
 
 2
 large Eggs (beaten)  
 2  cups
Bean Sprouts
 
 1/2  lb
Baby Shrimp (cooked/thawed if frozen and drained) 
 
16
 oz
Fettuccine Tofu Shirataki Noodles 
 
1/2
 cup
Green Onion (thinly sliced, diagonally)
 
2
 tbsp
Unsalted Roasted Peanut (finely chopped)
 
 4  
Sprigs of Cilantro (for garnishing)
 
       
       
Shirataki Noodles Shrimp Pad Thai
 
Directions
1. To make sauce: Combine ketchup, Splenda, vinegar, soy sauce, fish sauce, starch, and chili paste. Heat oil in large frying pan or wok over high heat. Add garlic and gry until it turns pale gold.
2. Add eggs and scramble until its almost set.
3. Add bean sprouts and shrimp. Stir-fry until heated through. Add sauce and cook until it boils. Shirataki noodles and green onion. Stir - Fry until its hot.
4. Transfer to platter; sprinkle with peanuts and garnish with cilantro.
2 Servings

 
 
This stir-fried Pad Thai dish has an authentic feel and taste, but with healthier ingredients such as Shirataki noodles and vegetable oil.
 
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