Traditional Pad Thai is a stir-fried rice noodle dish commonly served as street food and at casual eateries in Thailand. It is also known as one of the most popular international Thai dishes.
Shirataki are thin, translucent, gelatinous traditional Japanese noodles made from the konjac yam. There are also varieties made with tofu. The word “shirataki” means “white waterfall”, describing the appearance of these noodles. Shirataki noodles are typically gluten-free and serve as a low-calorie, low-carbohydrate pasta-swap.
This healthy Pad Thai recipe swaps Shirataki noodles for rice noodles, which significantly reduces the calories and carbohydrates.
Healthy Shirataki Pad Thai Recipe
- 2 Tablespoons sesame oil or hot pepper sesame oil (if you like spice)
- 2 large eggs
- 1 clove garlic, mince
- 4 radishes, finely chop
- 1 teaspoon red pepper flakes or a chili pepper, diced
- 6 ounces extra firm tofu, pat dry and slice into square bites
- 2 (8 ounces) packages Shirataki fettuccine noodles
- 1/4 cup fresh lime juice
- 3 Tablespoons coconut sugar
- 2 cups bean sprouts, rinse and pat dry
- 1/4 cup scallions, chop
- 1/4 cup fresh cilantro, chop (optional)
- 1/4 cup unsalted dry roasted peanuts
- 1 lime, cut into wedges for garnish
Prepare noodles according to package instructions and set aside.
Heat oil in a large skillet over medium heat. Add egg and stir until just set, about 30 seconds. Add garlic, radish, pepper and tofu, and cook for 2-3 minutes. Add noodles and cook for 2 minutes. Add lime juice and sugar, and stir-fry until sauce is mixed with noodles, about 1 minute. Stir in bean sprouts, scallions and optional cilantro. Transfer to serving plate. Sprinkle with peanuts and garnish with lime wedges. Serves 4.
Nutrition Facts per serving (311 grams): 265 calories, 16 grams fat, 50 milligrams sodium, 374 milligrams potassium, 20.8 grams carbohydrates, 4.5 grams dietary fiber, 13.9 grams protein, 23 percent DV calcium, 64 percent DV vitamin C, 33 percent DV iron.
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