This Has Hardly Any Calories Spicy Pad Thai Recipes

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THIS HAS HARDLY ANY CALORIES, SPICY PAD THAI



This Has Hardly Any Calories, Spicy Pad Thai image

Wanna know the secret? The reason my version of Spicy Pad Thai has almost no calories (so you can eat the whole thing and not feel bad) is because the noodle have: ZERO CALORIES, ZERO CARBS, ZERO FAT and ZERO SUGAR. HOW?! You may ask..... well, that's because we'll be using a majic noodle called "SHIRATAKI" available at Asian food stores or on line. This noodle will change your life!

Provided by SugarHATER

Categories     One Dish Meal

Time 2m

Yield 4 serving(s)

Number Of Ingredients 12

2 (7 ounce) packages shirataki noodles
1 tablespoon soy sauce
1 garlic clove
1 tablespoon sriracha chili sauce
1 teaspoon fresh ginger
1/2 teaspoon lime juice
1/2 teaspoon seasame oil
2 tablespoons cilantro
2 tablespoons basil
2 tablespoons bean sprouts
1 tablespoon chopped cashew nuts (or any other nut)
red pepper flakes

Steps:

  • Mix everything together in a bowl. Let it sit over night if you really want the flavor to blow you away, otherwise, use it right away.
  • add to well-drained Shirataki noodles and enjoy!

LOW-CARB PAD THAI RECIPE BY TASTY



Low-Carb Pad Thai Recipe by Tasty image

Here's what you need: small zucchinis, medium sweet potato, daikon radish, brown sugar, fish sauce, tamarind paste, garlic, water, coconut oil, boneless, skinless chicken thighs, medium shallot, chili paste, roasted peanut, bean sprout, fresh cilantro leaves, lime wedge

Provided by Mercedes Sandoval

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

2 small zucchinis
1 medium sweet potato, peeled
1 daikon radish, 6 inch (15 cm), peeled
2 tablespoons brown sugar
2 tablespoons fish sauce
2 tablespoons tamarind paste, or lime juice
6 cloves garlic, minced, divided
¼ cup water
coconut oil, to taste
1 lb boneless, skinless chicken thighs, sliced
1 medium shallot, thinly sliced
2 teaspoons chili paste, or 1 diced jalapeño
⅓ cup roasted peanut, plus more for garnish
½ cup bean sprout, plus more for garnish
¼ cup fresh cilantro leaves, plus more for garnish
lime wedge, for garnish

Steps:

  • Trim the ends of the zucchini, then use a vegetable peeler to peel into thin, flat noodles. Repeat with the sweet potato and daikon radish. Set aside.
  • In a wok or large pan over medium-high heat, combine the brown sugar, fish sauce, tamarind paste, 3 cloves of garlic, and the water. Cook until the sugar has dissolved and the sauce is slightly thickened, about 3 minutes. Remove the pan from the heat and transfer the pad thai sauce to a bowl until ready to use. Wipe out the pan.
  • Heat a drizzle of coconut oil in the same pan over medium-high heat. Add the chicken thighs and cook for 4 minutes on each side, until browned and cooked through. Remove the chicken from the pan and set aside.
  • Add a bit more coconut oil to the pan, if needed, then add the shallot, chili paste, and remaining 3 cloves of garlic. Cook until the shallots are softened and the aromatics are fragrant, 2 minutes.
  • Add the peanuts and bean sprouts, and cook for 1 minute, until the sprouts are softened. Add half of the reserved pad thai sauce and cook until thickened, 3 minutes.
  • Add the vegetable noodles and chicken, and stir to coat with the sauce, adding more as needed. Add the cilantro, toss, and cook for 30-60 seconds, until the noodles are just warmed through but not soggy.
  • Serve immediately garnished with more cilantro, bean sprouts, peanuts, and lime wedges.
  • Enjoy!

Nutrition Facts : Calories 321 calories, Carbohydrate 23 grams, Fat 16 grams, Fiber 4 grams, Protein 23 grams, Sugar 11 grams

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