Almond Pad Thai With Shiritaki Noodles Food

PALEO & KETO PAD THAI WITH SHIRATAKI NOODLES

Steps:

• We think best to follow manufacturer's instructions (albeit rinse for a little longer until the konjac plant aroma goes away). So it's easy peasy: drain the noodles, rinse well in cold water, place in boiling water for two minutes, then dry the noodles in a non-oiled pan over medium heat. Set aside.
• Whisk together thoroughly in a small bowl fish sauce, coconut aminos, sweetener and red pepper flakes or cayenne. Add lime juice to taste, starting at 2 tablespoons.
• Heat up oil in a skillet or pan over medium heat. Add in garlic and sautée briefly until it just starts to brown. Add in shrimp and cook for 2-5 minutes on each side (depending on their size), until just cooked through. Pile the shrimp on the edge of the pan.
• Pour in the lightly beaten eggs and continue to cook, stirring them to scramble, until solid but still moist and tender.
• Pour in the prepared sauce and mix briefly until the shrimp and scrambled eggs are evenly coated. Add in prepared noodles, tossing to coat in the sauce. Add soy sprouts and continue to cook for 2-3 minutes.
• Garnish with green onions, cilantro and peanuts. Serve immediately with fresh lime.

PAD THAI (SHIRATAKI NOODLES)

Steps:

• Slice the chicken breasts into very thin slivers. Drain the Shirataki noodles and make sure they're dry (don't want to retain the smell of the water they're packaged in).
• Add 1 tablespoon oil to pan and heat. Add the garlic and ginger and heat until fragrant. Stir in the meat and cook until browned. Stir in the noodles until separated and coated.
• Separately, combine the soy sauce, peanut butter, water and red pepper paste. Pour the sauce over the noodles and meat.
• Add the vinegar and brown sugar and toss it all together. Allow the sauce to heat through. Remove from the heat.
• Top with peanuts and serve.

SHIRATAKI MEATLESS MEAT PAD THAI

Steps:

• Place shirataki noodles in a bowl of hot water; set aside.
• Heat oil in a skillet over medium heat; cook and stir tofu until lightly browned and cooked through, 5 to 10 minutes. Transfer tofu to a plate, keeping skillet over heat.
• Whisk soy sauce lemon juice, sugar, peanut butter, and sriracha sauce together in a small microwave-safe bowl; heat in microwave until peanut sauce is melted and smooth, about 20 seconds. Stir well.
• Cook and stir eggs in the hot skillet until cooked through and scrambled, about 5 minutes. Mix mushrooms and tofu into eggs; add 1/2 of the peanut sauce and mix well.
• Drain shirataki noodles and add to egg mixture; pour in the remaining peanut sauce. Sprinkle 1/4 cup cashews into tofu-noodle mixture and mix well. Reduce heat to medium-low and simmer until sauce thickens, 5 to 7 minutes.
• Transfer tofu-noodle mixture to a serving bowl and top with remaining cashews, bean sprouts, and lime wedges.