Scallop Pad Thai with Shirataki Noodles

Ingredients

8 to 9 Large Sea Scallops
2 tbsp. Dry Roasted Peanuts or Cashews (chopped)
1 Green Onion (sliced in 1" pieces)
2 Eggs
1 cup Fresh Bean Sprouts
1/2 cup Carrot Matchsticks
1 Pkg. Miracle Noodle Shirataki Fettuccine
1/3 cup Goya Tamarind Pulp (thawed)
3 tsp. Smart Balance Peanut Butter
3 tsp. Fish Sauce
2 tsp. Soy Sauce
2 tsp. Stevia Extract in the Raw or Splenda
1/2 to 1 tsp. Sriracha Hot Chili Sauce
Salt and Pepper
Nonstick Canola Spray

Combine tamarind pulp, peanut butter, fish sauce, soy sauce, sweetener and chili sauce.  Whisk them all together and set aside.
Pour shirataki noodles onto a mesh strainer and rinse well, for about 2 to 3 minutes.  Shake out all the excess water, put them in a microwave safe bowl and nuke for 1 minute.  Then drop them on some paper towel and pat dry, at this point you can cut them to any size you prefer.  Set aside.
Preheat your wok or a large pan.  Meanwhile, season your scallops with salt and pepper to taste.  When wok is ready spray with canola oil and add the scallops.  Cook for 2 to 3 minutes on each side.  Move them to a plate when ready.  Now add some more spray if necessary and add the carrots and bean sprouts.  Cook for 2 to 3 minutes.  Push the vegetables to the sides of the wok and crack the eggs into the center of the pan.  Scramble with a wooden spatula and push to the sides when ready.  Add more spray and add noodles and pad thai sauce.  Bring all the ingredients together using 2 wooden spatulas to toss everything together.  Lastly add the green onions, scallops and chopped nuts.  Cook for another 3 minutes while gently tossing everything together.
Serve with a wedge of lime and some fresh cilantro.  Enjoy!