I had posted my Food Find: Shirataki Noodles earlier, and this noodle has become an integral part of my low carb lifestyle, especially for my packed lunch to work. My stir fry recipe was getting a bit too boring, and I was looking for some new ways to make my shirataki zero carb noodle. As is the case with the previous Tofu salad recipe I had posted, this one is also inspired by a few pins I had on Pinterest. I made this for lunch today and packed a portion for lunch tomorrow as well, it was awesome!
Pad Thai is my all time favorite recipe when I go out to have Thai food. It is also my husband’s favorite dish. He loves the peanutty flavors, balanced with tangy, sweet and spicy flavors in the creamy noodle dish, interspersed with crunchy peanuts and crisp fried vegetables. I was so happy to have recreated the familiar flavors in a low carb healthy dish.
(makes 4-6 servings)
2 tbsp canola oil
2 8 oz packets tofu shirataki noodles(can substitute bean thread noodles or any other regular noodle)
1/2 onion, chopped
1 cup broccoli florets
1/2 red pepper, cut into strips
1 tsp ginger garlic paste
1/2 cup tofu
1/2 tsp red pepper flakes
1/3 cup coconut milk(I used canned coconut milk)
3 tbsp peanut butter
2 tbsp tamarind paste
1 tbsp soy sauce
1/2 tbsp rice vinegar
1/2 tbsp sesame oil
1 tbsp lemon juice
2 tsp splenda
1/2 tsp cumin powder
1/2 tsp ground coriander
1/2 tbsp sriracha sauce
1/2 tsp red pepper flakes
1/4 cup green onions
2 tbsp crushed peanuts
Prepare the Shirataki Noodles, per the directions here.
Whisk all the ingredients listed under sauce together in a bowl. Set aside.
Heat the oil in a wok/frying pan. Add the 1/2 tsp red pepper flakes and chopped onion. Saute until soft and slightly browned. Add the ginger garlic paste and fry until the raw smell goes away. Crumble the tofu into the pan and saute until it browns. Add in the eggs if using and scrambled it in. Add in the red pepper strips and the broccoli florets. Add salt to taste. While the veggies are stir fried but still crisp, add in the drained noodles. Pour in the sauce and stir it in until the noodles absorb all of the sauce. Sprinkle with green onions and serve garnish with crushed peanuts and lime wedges.
Verdict: The pad thai dish was as authentic as I could make it :). You will never guess that these were made with zero carb noodles. The peanut butter and coconut milk added a nice creaminess to the dish while the lemon juice and tamarind added tanginess. The spice level was perfect, and the crushed peanuts on top were like icing on a cake. 🙂
Sending this to:
– Cooking with Seeds – Peanuts, event series by Priya.
– Flavors of Cuisine – Thai, series by Julie of Erivum Puliyum event
– Priya‘s May 2013 edition of Healthy me and Healthy Us event hosted by Jayanthi.