Servings: 3 servings
Calories: 310kcal
Ingredients
- 400 g shirataki noodles rinsed and dried
- 200 g prawns or chicken cooked
- 3 large eggs
- 100 g bean sprouts
- 3 spring onions cut in 4cm pieces
- 2 tbsp tamarind paste
- 3 tbsp fish sauce
- 1 tsp erythritol
- 3 tbsp coconut oil
- Crushed peanuts lime wedge, dried chili, coriander to serve
Instructions
- Dry-fry shirataki noodles in a dry pan 5 minutes to evaporate moisture.
- Mix tamarind, fish sauce, and erythritol into a Pad Thai sauce.
- Heat a wok with oil. Fry the noodles 3 minutes.
- Push to the side. Fry eggs, scramble lightly.
- Add the protein (prawns or chicken). Toss everything together.
- Add the Pad Thai sauce. Toss vigorously 2 minutes.
- Add bean sprouts and spring onions last. Toss once.
- Serve with peanuts, lime, and dried chili.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 28g | Fat: 18g | Fiber: 4g
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