Keto Shirataki Noodle Pad Thai with Shrimp

Name: Keto Shirataki Noodle Pad Thai with Shrimp
Yield: Serves 2 servings
Ingredients: 2 tablespoons tamarind paste (about 30 ml); 2 tablespoons keto Sriracha sauce (about 30 ml); 1 1/2 tablespoons erythritol (about 18 grams); 1 tablespoon keto fish sauce (about 15 ml); 2 teaspoons chili powder (about 4 grams); 1/2 tablespoon Kikkoman soy sauce (about 7 ml); 1/4 teaspoon sea salt flakes; 2 packs wide shirataki noodles; 1/2 tablespoon olive oil (about 7 ml); 2 teaspoons preserved radish (about 8 grams); 4 grams garlic (about 1 large clove), minced; 7 ounces bean sprouts, roots trimmed (about 200 grams); 4 stalks garlic chives, sliced; 2.8 ounces raw shrimp, peeled and deveined (about 80 grams); 10-15 dried shrimp; 3 large eggs; 1 ounce chopped or crushed almonds (about 28 grams); 1/2 tablespoon erythritol or monk fruit sweetener (about 6 grams); 1/2 tablespoon fish sauce (about 7 ml); 1/2 teaspoon chili powder (about 1 gram); Lime wedges

Rainbow @Rainbow_2456

Khonkean

Craving adventure in the kitchen!

Rainbow @Rainbow_2456

Khonkean

Craving adventure in the kitchen!

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Ingredients

Serves 2 servings

Pad Thai Sauce
2 tablespoonstamarind paste (about 30 ml)
2 tablespoonsketo Sriracha sauce (about 30 ml)
1 1/2 tablespoonserythritol (about 18 grams)
1 tablespoonketo fish sauce (about 15 ml)
2 teaspoonschili powder (about 4 grams)
1/2 tablespoonKikkoman soy sauce (about 7 ml)
1/4 teaspoonsea salt flakes
Other Ingredients
2 packswide shirataki noodles
1/2 tablespoonolive oil (about 7 ml)
2 teaspoonspreserved radish (about 8 grams)
4 gramsgarlic (about 1 large clove), minced
7 ouncesbean sprouts, roots trimmed (about 200 grams)
4 stalksgarlic chives, sliced
2.8 ouncesraw shrimp, peeled and deveined (about 80 grams)
10-15dried shrimp
3large eggs
1 ouncechopped or crushed almonds (about 28 grams)
1/2 tablespoonerythritol or monk fruit sweetener (about 6 grams)
1/2 tablespoonfish sauce (about 7 ml)
1/2 teaspoonchili powder (about 1 gram)
Lime wedges

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Steps

1

Rinse the shirataki noodles and blanch them in hot water. Set aside. Mix the sauce ingredients, tasting as you go to adjust the sourness depending on your tamarind paste.
2

Heat a pan over medium heat. Add olive oil and garlic, then add the noodles, preserved radish, dried shrimp, and half of the sauce. Stir to combine. Push everything to one side of the pan. Add the raw shrimp and cook until pink. Crack the eggs into the pan and lightly break the yolks. Let the eggs set almost completely before increasing the heat, then flip and mix together the noodles, eggs, shrimp, and most of the almonds (reserve 1 tablespoon for garnish). Add the remaining sauce, sweetener, fish sauce, and chili powder. Taste and adjust seasoning as desired.
3

Since shirataki noodles don't absorb much liquid, stir-fry until slightly dry. Add the garlic chives and bean sprouts (you can leave the roots on if you prefer). Stir quickly, then serve. Garnish with lime wedges, reserved almonds, chili powder, and extra garlic chives.