- 2 (8 oz.) packages Nasoya Pasta Zero – shirataki spaghetti (15 calories, 4g carbs per serving).
- 1 lb. skinless chicken tenderloins (cut into bite- sized pieces)
- 1 lb. 16 ct. deveined and peeled shrimp
- 4 eggs
- 1 cup peanuts (crushed)
- 1⁄2 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 3 tablespoons fish sauce
- 3 tablespoons white sugar or raw honey
- 1 teaspoon crushed red pepper
- 2 cups fresh (or 1 -15 oz. can) bean sprouts (drain if canned)
- 4 green onions
- 2 quartered limes
Serves: 6-8 people (Approximately 475 calories per serving)
- Pour oil in pan, and heat. Be careful not to “smoke” the oil.
- Brown chicken in pan and remove when done. Cook shrimp in oil. Remove the shrimp when done; be
- careful not to overcook it.
- Add eggs to the oil, stirring while cooking.
- Add bean sprouts and noodles when eggs start to solidify and continue to cook all until eggs are
- almost done – about three to four minutes.
- Now add white wine vinegar, fish sauce, sugar (or honey), crushed red peppers chicken and shrimp,
- heat all for five more minutes, stirring occasionally by turning over with tongs. This helps prevent
- noodle breakage and helps promote thickening of the sauce.
- Remove when food is at desired temperature. Garnish with green onions, lime and crushed peanuts.
You can add one or more of the following, per your tastes:
- If you prefer a sweet pad thai, then double the sugar or honey to the entire batch.
- You can also use honey roasted peanuts to add some sweetness. This obviously adds calories.
- If you prefer a traditional hot pad thai, then add more crushed red pepper to taste.
- If you prefer a creamy, not-hot recipe, then consider adding some Terry Ho’s Yum Yum Sauce to your
- Add La Choy Lite Soy Sauce to taste.
- You can add steamed, stir fry vegetables to the recipe. This is uncommon in traditional pad thai, but it
- is a healthy way to stretch this recipe and incorporate vegetables.
- Adding firm cubed tofu is also good in this recipe. If you elect to add it, then you will also need to
- cook it like the meat. You will lightly brown it and remove it. You can add it to the mixture with the meat or just prior to garnishing - to help keep it from crumbling.
Pad thai preferences vary significantly in our house. We start with this base recipe with chicken and shrimp. We adjust our individual plates once the main batch has been cooked. My wife prefers shrimp, my kids prefer chicken and I like both, even some tofu. We pick out the meat we like. I like mine spicy, so I generally add a tablespoon of crushed red pepper to my bowl. My wife prefers a little soy sauce. My kids prefer a tablespoon of Yum-Yum Sauce on their individual servings. Since these noodles replace udon or rice noodles you can eat more without consuming as many carbohydrates as traditional pad thai recipes.