Healthy Pad Thai

Known to improve digestion, lower cholesterol and blood sugar, and aid in weight loss, shirataki noodles are used as the base in this healthy low carb rendition of Pad Thai that exudes much umami flavour. Fresh protein and plenty of vegetables are used in this recipe as well as a healthy savoury sauce made with coconut aminos which is a low salt alternative to soy sauce.

This recipe makes 2 servings.

Ingredients

• 220g prawns or protein of choice
• 1 egg
• 1 to 2 tablespoons oil
• 2 packets of shirataki or miracle noodles, rinsed and drained
• 1 cup spinach
• 1 cup bean sprouts
• ½ cup red onion, thinly sliced
• 2 cups snow peas, strings removed
• 1 cup green onions, sliced into 2 inch pieces (about 1 bunch)
• ½ cup cilantro, chopped
• ½ tsp sesame seeds (optional)
• 1 lime, cut into wedges

Sauce

• 2 tsp toasted sesame oil
• 3 tbsp coconut aminos (available for purchase in our grocer)
• 1 tbsp minced garlic
• 1 tbsp minced ginger

Directions

Step 1 Dry the shirataki noodles with paper towels. Heat a large skillet or wok over medium high heat and add in oil. Once pan is hot add prawns or preferred protein. Stir fry for 2-3 mins.

Step 2 In a separate small pan, scramble egg. Set aside.

Step 3 Add red onions and scallions to skillet with prawns. Cook for 2 mins before reducing to medium heat.

Step 4 Begin adding ingredients for sauce,
spinach and pea pods. Continue to cook for another minute.

Step 5 Stir in noodles and bean sprouts. Allow noodles to heat 2-3 mins before adding scrambled egg.

Step 6 Garnish with cilantro, lime, sesame seeds and chilli sauce before serving.