I hope you all are hanging in there, being safe and sane if you can control it! Both are extremely important. Lately, I have been exploring ways to make Asian & Chinese cuisine low-calorie and low-carb. I had some kelp noodles in the pantry and decided to go for another dish. It turned out great, lol, which is why you see this post. I hope you try it for yourself!
Ingredients
For the sauce:
- 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:
- 1 12-oz pack kelp noodles ( 6 Cals a serving!)
- 1 tbsp. olive oil or your choice of cooking spray
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 egg
- Shrimps, deveined (Jumbo or Large, your choice)
- 2 tbsp. fresh cilantro
Optional to add:
- 1 tbsp. raw peanuts crushed
- 1 carrot shredded
- 1/4 cup bean sprouts
Instructions
- To make sauce, combine the almond butter, liquid aminos , oyster sauce, vinegar, Brown sugar, red chili flakes, and lime juice in a mixing bowl, and set aside.
- 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, crushed pepper flakes, shredded carrot, bean sprouts, peanuts, and cilantro.
Serving Size: 1-1/2 cup
Healthy Meals 