Low Carb Shrimp & Mushroom Pad Thai


12 oz. Small Shrimp (deveined, tails off)
2- Pkgs. Miracle Noodle Shirataki Fettuccine
1- 8 oz. Pkg. Fresh Mung Bean Sprouts
1- 15 oz. can Straw Mushrooms (rinsed and dried)
2 eggs (lightly beaten)
1 cup Carrot matchsticks
1 Green Onion (sliced)
2 tbsp Cilantro (chopped)
Nonstick cooking spray

1 tbsp + 1 tsp Fish Sauce
1/4 cup Tamarind Paste
1/4 cup + 1 tbsp Soy Sauce
2 tbsp + 1 tsp Smart Balance Chunky Peanut Butter
1 tsp Sriracha
1 tbsp Splenda
1/2 tsp Lime juice

First combine all the ingredients for the sauce.  Add 3 tablespoons of the sauce to the shrimp and let marinade for 10 to 15 minutes.  Meanwhile, prepare your veggies.  Prepare your noodles by rinsing them under cold water for a few minutes then placing them in a bowl and heating them for 2 minutes in the microwave.  Then pat the noodles completely dry.  Next add the eggs to a small skillet that has been sprayed with nonstick cooking spray to make an omelette.  Once eggs are done, transfer to a cutting board and slice into strips.
Now heat a wok on high heat and spray with nonstick cooking spray.  Add the mushrooms and cook for 2 minutes then add the shrimp and cook for another 2 minutes or until almost cooked through.  Now add all the remaining ingredients (except for green onions and cilantro) including the sauce.  Cook for 5 minutes.  Turn off the heat and toss in the green onions and cilantro.
Serve with a wedge of lime and top with some fresh chopped cilantro for garnish.

Makes 4 to 6 servings


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