It’s a wonderful Sunday afternoon, and I’m having friends over for dinner.
Now like most people who entertain, I want to enjoy my time with my company as much as they enjoy themselves.
That means a no stress menu that’s also healthy. For that, I’ve decided to go with my version of Pad Thai.
Instead of using traditional pad thai noodles, I’m going to use shirataki yam noodles (the most popular brand is “Miracle Noodles“). This recipe has minimal carbs and a very simple peanut sauce. Admittedly it has a bit of a higher fat content. However this recipe serves 6 with reasonable portions or serves 4 heaping portions. I plan on having 5 friends over so I’m not worried about the fat as much. And, fyi eating fat doesn’t make you fat, but that’s a subject for another post:)
My (Almost) Perfect Shirataki Noodle Pad Thai
Serves 6
Peanut Sauce – Basic Version
- 1 can Coconut Milk (light)
- 1 Tbsp. Red Curry Paste
- 2 bunches scallions, thinly chopped
- 1/2 C. Chicken Stock (low-sodium)
Peanut Sauce – Advanced Version
- 2 cloves garlic, peeled, smashed & finely chopped
- 2 tsbp. red pepper flakes
- 1/4 C. Fresh Cilantro or 1 Tbsp. Dried Cilantro
Pad Thai
- 2 pks. Flat Shirataki Noodles*
- 2 boneless, skinless Chicken Breasts
- 1 Red Pepper
- 1 Orange Pepper
- 1 Yellow Pepper
- Mrs. Dash Seasoning Blend (any kind as long as it has no-salt)
- 1 Tbsp. Coconut Oil
Cooking Instructions
–For Peanut Sauce:
1) In a large non-stick pot with a lid, combine all ingredients and allow mixture to simmer over low heat. This step is the same no matter which version of the peanut sauce you’re making.
**Be sure you’re stirring this occasionally throughout the entire cooking process so nothing sticks to the bottom of the pot!
-For Pad Thai
1) In a medium skillet, heat coconut oil over medium-high heat. After the oil is melted and you get a slight sizzle in the pan, add in the chicken breasts and use seasoning on the side facing up in the pan. Cover the pan with a glass lid and drop heat on stove to medium heat. Allow the chicken breast to cook for about 5 minutes on that side.
2) Flip chicken, season other side, and cook for about 5 minutes covered again.
(The glass lid helps the chicken breasts to retain moisture so this is important if you don’t want your chicken to come out tough and dry.)
3) Remove chicken from pan and put in completely cover with foil (or in a glass dish with a lid). Allow the chicken to cool like this for at least 10 minutes before attempting to handle.
4) Once the chicken has cooled, cut into small-to-medium sized cubes.
5) Cut peppers into thin strips.
6) Add cooked chicken (which has been cubed) and peppers to the large saucepan where the peanut sauce has been simmering.
7) In a colander, drain both packages of flat shirataki noodles and rinse well.
8) Once rinsed and noodles, transfer noodles into a large dry sauce pan. Heat stove to medium heat in order to dry noodles off.
9) Using a wooden spoon, continue to stir the noodles around in the sauce pan until dry. You’ll know they’re dry because they’ll begin to make a squeaking noise when you stir them.
10) Once they squeak, transfer the noodles into the pot where the other peanut sauce, chicken, and peppers are all simmering.
11) After about 15 minutes, it’s ready to serve. Enjoy!
*Please note, to keep dishes low-carb, I use Shirataki Yam Noodles made with Konjac flour NOT Shirataki Tofu Noodles which are higher in carbohydrates.
I love this version of pad thai, so try it out and let me know what you think!
Any ideas of ingredients I should try next time?
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