Okay, okay. So when you read the words, "pad thai," you automatically think of a delicious peanut noodle dish that is well over your day's calorie limit. Well, this recipe IS a delicious peanut noodle dish but minus all the calories :)
For this recipe, you'll need:
-2 tbsp organic peanut butter or PB2 (woops, completely forgot to put this in photo!)
-2 bags of pasta zero shirataki noodles (15 kcals per pack)
-4 heads of broccoli
-hand full of carrots
-3 garlic cloves, minced
-1 shallot, chopped
-1/2 pack of mushrooms
-1/4 cup lit soy sauce OR see low cal recipe below
-dash of sea salt
Low Cal/Low Sodium Soy Sauce Substitute:
-2 tbsp sodium free vegetable stock
-2 tsp red wine vinegar
-1 tsp stevia
-1/8 tsp ground ginger
-dash black pepper
-3/4 cup water
-dash garlic powder
-dash sea salt (do not add if watching sodium intake)
Open up the packs of shirataki noodles and drain them in a pasta strainer. Give them a little rinse with water. Just a forewarning, they smell kind of gross but have no fear! They taste just fine. These noodles are made of a soluble fiber called "glucomannan" that come from a Japanese yam. They are slightly more gelatinous than regular noodles but hey, they are gluten-free and contain barely any calories. Definitely something worth exploring if you ask me.
Once you've drained the noodles, pat them dry onto a paper towel and set them aside as you begin prepping the sauce.
Grab your broccoli, carrots, and mushrooms and steam them in a pot.
Cover those babies up until they are ready!
As your veggies are steaming, mince the garlic and chop up that shallot.
Now it's time to prep your homemade soy sauce. Grab all your ingredients, measure them out and heat them on medium heat for about 10 minutes.
As your soy sauce is being heated, grab another sauce pan. Add a tbsp of coconut oil, your minced garlic, and chopped shallot. Keep this over medium heat, occasionally stirring the mixture until the shallots become soft.
As your 2 sauce pans are at work, the veggies should be about done. Take them out of the pot and chop them up into small pieces. Add them
Combine everything! Add your chopped veggies and soy sauce to your sauteed garlic and shallot mixture pan. Toss it all together with 2 tbsp of peanut butter (or PB2 if watching kcals). Add a dash of sea salt if you so desire. Lastly, grab those shirataki noodles and toss them into your sauce.
Voile! You are finished with your healthy and incredibly satisfying pad thai.
**Side note: Depending on your taste preferences, you could always add more peanut butter and/or salt to your sauce. Also, you could play around with whatever veggies you'd like to add as well. Snap peas are always a great alternative or addition :)