FOOD
Kelp Noodle Pad Thai
Combine high-protein shrimp and eggs with low-calorie, low-carb kelp noodles for a high flavor alternative to Pad Thai.
FOOD
Kelp Noodle Pad Thai
Combine high-protein shrimp and eggs with low-calorie, low-carb kelp noodles for a high flavor alternative to Pad Thai.
Ingredients
Sauce
- 1 tbsp. almond butter
- 2 tbsp. low sodium soy sauce
- 1 tsp. fish sauce
- 1 tbsp. rice vinegar
- 2 tbsp. coconut sugar
- 1/2 tsp. crushed red pepper flakes
- 1 tbsp. freshly squeezed lime juice
- For the Pad Thai:
Kelp Noodle Pad Thai
- 1 12-oz pack kelp noodles
- 1 tbsp. olive oil
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 egg
- 8 jumbo shrimps, deveined
- 1 tbsp. raw peanuts, crushed
- 1 carrot, shredded
- 1/4 cup bean sprouts
- 2 tbsp. fresh cilantro
Steps
Sauce
- To make sauce, combine the almond butter, soy sauce, fish sauce, vinegar, coconut sugar, red chili flakes, and lime juice in a mixing bowl, and set aside.
Kelp Noodle Pad Thai
- In a fry pan, heat olive oil over medium-high heat. Add the garlic and green onion, and cook for 1 minute.
- Add shrimp and cook for 5-6 minutes, or until no longer translucent, stirring frequently. When shrimp is almost fully cooked, add the egg into the pan, and scramble until fully cooked.
- Add the noodles to the pan, followed by the prepared sauce, and toss to coat.
- To serve, add the noodles to a bowl, leaving excess liquid in the pan. Top with additional green onion, shredded carrot, bean sprouts, peanuts, and cilantro.
- Drizzle with more sauce and crushed red pepper flakes, as desired.