Shirataki Pad Thai
Pad Thai is traditionally made with rice noodles, but I need something with a lot fewer carbs and calories, at the moment. So, this is my current incarnation that I plan to tweak over time. Authentic it is not, but it takes care of the craving adequately.
Ingredients
- 1 large egg, beaten
- salt
- 2 tablespoons roasted peanuts, crushed
- 2 cloves garlic, peeled and chopped
- 1 small knob fresh ginger, peeled and chopped
- 3 scallions, cut into thin bias slices, whites and greens separated
- 1/2 boneless, skinless chicken breast, sliced thinly across grain
- 1 8-ounce package shirataki fettuccine noodles, drained and rinsed
- handful fresh mung bean sprouts
- 1 tablespoon cooking oil
- handful picked cilantro leaves
- lime wedge
Sauce Ingredients
- 1 tablespoon fish sauce
- 1 teaspoon soy sauce
- 1 tablespoon sucralose
- 1 teaspoon tamarind concentrate
- 1 tablespoon ketchup
- pinch chili flakes (ideally without seeds)
Directions
- Whisk all sauce ingredients together. Set aside.
- Add pinch of salt to eggs and whisk in. Set aside.
- Crush peanuts. Set aside.
- Salt chicken and toss.
- Heat non-stick skillet over high heat. Add cooking oil. When white smoke begins to appear, add chicken in single layer. Allow to cook undisturbed for 1 minute until browned.
- When chicken is 2/3 opaque, add garlic, ginger, and onion whites. Stir aggressively until well combined. Push everything to one side of the skillet.
- Pour egg into empty part of pan and spread into thin sheet. Let it partially solidify before breaking it into sheets. Push to side of skillet.
- Add noodles, sauce, bean sprouts, and half of peanuts. Stir everything until well combined. Add enough water to deglaze pan and get desired sauce consistency.
- Remove to plate and serve with remaining peanuts, scallion greens, cilantro leaves, and lime wedge.