February 11, 2016

Shirataki Pad Thai


Talk about an amazing low calorie, low carb and gluten free option – Shirataki Noodles. These tofu noodles are such a wonderful option for satisfying that pasta craving everyone gets from time to time. The texture is really wonderful, maybe not a true al dente texture that I would want from real pasta, but this is pretty close and the noodles are able to absorb the flavor of any sauce you use exceptionally well. Anytime you choose to use the Shirataki noodles, rinse them in a strainer under cold water, drain and then I wrap them in a cloth towel to get out as much excess liquid as possible. Tonight, I used these noodles to create a light and colorful twist on one of my favorite dishes: Pad Thai.


Shopping List:

  • 2 Packages Shirataki Noodles (I used fettuccine – wider style noodle for this dish)
  • 2 tbsp Peanut Oil
  • 3 Garlic Cloves thinly sliced
  • 1 Egg lightly beaten – I think the next time I would make this recipe I might just make a fried egg instead of having the egg mixed in the noodle dish
  • 1/2 lb Peeled, deveined and cleaned Pink Florida Shrimp
  • 2+ cups of bean sprouts
  • 1 cup cut scallion greens – I prefer to cut at a diagonal for presentation purposes 😉
  • Cilantro to taste
  • Any other veggies you want – I used carrots and red pepper
  • Lime wedges for finishing and garnish

For the Sauce:

  • 1/4 cup Rice Vinegar
  • 2 tbsp Fish Sauce
  • 2 tbsp Brown Sugar
  • 1 tsp Crushed red pepper


Rinse the Shirataki noodles under cold water, drain and then wrap them in a cloth towel to get out as much excess liquid as possible. Prep all your veggies so they are ready to go when you start cooking. Mix all the sauce ingredients in a small bowl, until well combined and set aside.


Heat up your wok on high heat and add the oil. As soon as the oil is hot, add your slivered garlic and cook until you start smelling that gorgeous garlic aroma in your kitchen. Add your shrimp, keep stirring   and as soon as the shrimp start turning pink (about 30 seconds) add the noodles, sauce and veggies – keep stirring until the noodles absorb some of the sauce. I added egg directly into the wok, but honestly, if I was do this again I would just fry an egg separately and add it on top of the finished noodle dish. Squeeze half a lime and garnish with more scallion greens and cilantro and enjoy! This is seriously a great light version of my favorite pad thai – Each serving is under 300 calories, low carb and gluten free! Let me know what you think!

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