Pat Thai
Peel and deveined the shrimps and pat dry with a paper towel.
- Cook30 min
- Total30 min
- Serves2
- LevelEasy
Ingredients
- 1 lb (450g) shirataki fettuccini noodles
- 1 1/2 tbsp. fish sauce or fish sauce substitute for vegetarian
- 1 1/2 tbsp. coconut aminos
- 1 tsp. stevia or to taste
- ¼ tsp. red pepper flakes
- 2-3 tbsp. lime juice
- 2 tbsp. coconut oil
- 2 tbsp. cloves garlic, minced
- 7 oz(200g) fresh shrimp, peeled, deveined
- xeggs lightly beaten
- bean sprouts
- Vegetarian version:
- tempeh instead of shrimps
Preparation
- Peel and deveined the shrimps and pat dry with a paper towel.
- Drain and wash the shirataki noodles with cold water then dry on a non-stick pan over medium heat set aside.
- Mince the garlic, crack the eggs in a bowl, lightly beat with a fork.
- In a bowl, combine the fish sauce, coconut aminos, stevia, and red pepper flakes until well combined then add the lime juice and whisk well.
Method
- Heat oil in a skillet over medium heat, add the minced garlic and sauté until fragrant. Stir in the shrimp and cook for 2-4 minutes on each side or until opaque then push the shrimp to the edges of the skillet.
- Add the beaten eggs to the skillet, whisk to scramble and cook through but moist.
- Pour in the sauce mixture over the scrambled eggs and shrimps and whisk to well incorporated.
- Mx in the shirataki noodles toss to coat evenly in the cooked mixture, top with sprouts and cook for a couple of minutes, enjoy!
