PALEO & KETO PAD THAI WITH SHIRATAKI NOODLES
Whip up this low carb, paleo & keto pad Thai in just 15 minutes for true and incomparable traditional flavors! Make it with shrimp or chicken (or both!) for an ideal keto weeknight meal.
Provided by Paola van der Hulst
Categories Main
Time 30m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 265 kcal, Carbohydrate 5 g, Protein 27 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 415 mg, Sodium 840 mg, Sugar 1 g, ServingSize 1 serving
VEGETARIAN PAD THAI
No meat? No problem! This recipe hits all the sweet, sour and umami notes of the classic dish. It also comes together very quickly once you get the heat going. As such, be sure to have all your ingredients cut and measured and your sauce mixed before you start cooking.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 16
Steps:
- For the noodles: Cook the noodles according to the package instructions.
- For the sauce: Stir together the brown sugar, tamarind, sriracha, lime juice and soy sauce in a small bowl until well combined.
- For the stir fry: Heat the oil in a large nonstick skillet over medium heat. Add the tofu and shallots and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu and shallots to the side, allowing the excess oil to drip down into the middle of the skillet.
- Add the beaten egg to the middle of the skillet and cook, stirring occasionally and chopping to break it up, until cooked through, about 30 seconds. Add the peppers and cook just to soften slightly, about 2 minutes. Add the cooked noodles, bean sprouts, scallions and sauce to the skillet. Combine the tofu and egg into the ingredients and stir-fry, coating the ingredients with the sauce, and simmer to thicken, 3 to 5 minutes.
- Pile the stir fry onto a serving plate and top with the peanuts and cilantro. Serve immediately with lime wedges.
ALMOND PAD THAI WITH SHIRITAKI NOODLES
Shirataki noodles are made from the fiber of the konjac plant. Here they're tossed with vegetables and an almond-butter-based sauce for a quick low-carb, vegetarian weeknight dinner.
Provided by Kelly LeVeque
Categories HarperCollins Vegetarian Vegan Almond Broccoli Carrot Pea Bell Pepper Sesame Wheat/Gluten-Free Low Carb Quick and Healthy Dinner
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a large skillet over medium-high heat, heat the coconut oil. Add the broccoli, carrots, red pepper, and peas and sauté until tender, 6 to 8 minutes.
- Whisk the coconut aminos, almond butter, and water in a small bowl.
- Add the shirataki noodles and amino blend to the skillet and mix to incorporate. Top with the green onions and sesame seeds.
PAD THAI (SHIRATAKI NOODLES)
All the taste of Chicken Pad Thai but low carb... My boyfriend and I both love this since we weight train. It's a favorite.
Provided by Little Britches
Categories One Dish Meal
Time 25m
Yield 2 , 2 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 501.6, Fat 33.3, SaturatedFat 7, Cholesterol 92.8, Sodium 638.4, Carbohydrate 13.7, Fiber 2.2, Sugar 8.4, Protein 38.2
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