Shirataki Noodles Shrimp Pad Thai
Recipe: Shirataki Noodles Shrimp Pad Thai
Ingredients
- 6 tablespoons Heinz ketchup
- 1 tablespoon Splenda
- 1 teaspoon white vinegar
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon arrowroot starch
- 2 teaspoons chili paste, or to taste
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 large eggs, beaten
- 2 cups fresh bean sprouts
- 1 /2 pound cooked baby shrimp, thawed if frozen, well drained
- 2 8-ounce packages fettuccine-shaped tofu Shirataki Noodles, prepared according to Basic Shirataki Noodle Preparation
- 1/2 cup thinly sliced on the diagonal green onion
- 2 tablespoons finely chopped roasted, unsalted peanuts
- 4 sprigs of cilantro for garnishing
Instructions
- To make sauce, combine ketchup, Splenda, vinegar, soy sauce, fish sauce, arrowroot and chili paste.
- Heat oil in large frying pan or wok over high heat. Add garlic and fry until it turns pale gold.
- Add eggs and scramble until almost set.
- Add bean sprouts and shrimp. Stir-fry until heated through.
- Add sauce and cook until it boils.
- Add shirataki noodles and green onion.
- Stir-fry until piping hot.
- Transfer to platter; sprinkle with peanuts and garnish with cilantro. Makes four side or two main course servings.
Shirataki Peanut Thai Stir Fry
Recipe: Shirataki Peanut Thai Stir Fry
Ingredients
- 2 ( 8 ounce ) packages of Fettucine Shaped Tofu Shirataki Noodles
- 3 tablespoons peanut oil
- 1 teaspoon chopped garlic
- 1 teaspoon chopped fresh ginger
- 2 eggs, beaten
- 8 ounces shelled raw medium shrimp
- 1 cup shredded carrots
- 1/2 cup thin slivers green onions
- 1 cup thin slivers zucchini
- 1/2 cup Sweet & Spicy Peanut Sauce
- 2 tablespoons chopped roasted peanuts fresh mint or basil leaves for garnish (optional)
Instructions
- Drain and wash shirataki noodles for one minute. Cut into 3-4 inch lengths.
- In a non-stick skillet, toss shirataki noodles over medium-high heat until dry. Set aside.
- Heat 1 tablespoon oil in large skillet. Add garlic and ginger. Cook for a few seconds, add beaten eggs and make into an omelet. Remove to a plate, then cut into 1/2-inch wide strips. Set aside.
- Heat 2 tablespoons oil in skillet. Add shrimp, stir-fry until pink. Remove to omelet plate.
- Stir-fry vegetables in skillet 3 minutes. Add shirataki noodles , stir-fry 2 minutes.
- Stir in sauce. Add egg and shrimp, heat through.
- Serve garnished with chopped peanuts and fresh herbs.
Hot and Sour Shirataki Noodles with Tofu
Recipe: Hot and Sour Shirataki Noodles with Tofu
Ingredients
- 1 pound Shirataki Noodles, packed in water
- 2 cups water
- 1 tablespoon soy sauce
- 1/8 teaspoon sesame oil
- 8 ounces extra firm tofu, cut into cubes
- 1 tablespoon soy sauce
- 1/4 teaspoon sesame oil
- 1 1/2 teaspoons sesame oil
- 1/4 teaspoon red pepper flakes
- 1 teaspoon chopped garlic
- 4 finely chopped green onions
- 8 ounces mushrooms, sliced
- 2 tablespoons lime juice
- 1 teaspoon hot Chinese chili sauce (to taste)
- 3 tablespoons soy sauce
- teaspoon sugar
- shredded Napa Cabbage chopped
- toasted peanuts
Instructions
- Drain and rinse the Shirataki Noodles and place them in a saucepan with the water, soy sauce, and sesame oil. Bring to a boil and cook for 2 minutes.
- Remove from the heat and set aside.
- Toss the tofu cubes with the 1 tablespoon soy sauce and 1/4 teaspoon sesame oil and set aside while you heat an oiled non-stick skillet or wok.
- When the skillet is hot, lift the tofu from the marinade and pan-fry it until it is lightly brown on all sides. Remove it from the skillet and place it back in the bowl with the marinade.
- Stir gently, and set aside.
- Add the remaining 1 1/2 teaspoon sesame oil to the pan.
- Over medium-high heat, stir fry the red pepper, garlic, green onions, and mushrooms until the mushrooms start to exude their juices.
- Add the lime juice, 3 teaspoons soy sauce, and sugar, and stir well.
- Continue stir-frying until the mixture boils.
- Drain the noodles and add them to the pan, along with the tofu and its marinade.
- Toss well to mix.
- Serve on a bed of shredded cabbage and sprinkle with chopped peanuts.
Number of servings (yield): 2
