Low-Carb Shrimp Pad Thai With Shirataki Noodles
Easy to make Thai food dish.
- Large skillet
- 14 oz Fettuccini Noodles ((2) 7oz packages Sharataki)
- 18 ea Shrimp (Medium sized, peeled and veined)
- 1 1/2 tbsp MCT Oil
- 2 tbsp Coconut aminos
- 1 ea Lime (Juiced and divided)
- 1 tbsp Cashew butter
- 1 clove Garlic (Minced)
- 1/4 tsp Crushed red pepper
- 1/4 cup Cilantro
- 2 ea Green onions (chopped)
- Sea Salt
- 4 ea Cashews, crushed
Prepare shirataki noodles according to package directions (rinse for 15 seconds, then boil for 2 minutes in a pot of boiling water, then drain the noodles and place them in a dry skillet (no oil) over medium heat and “dry roast” them for 1 minute). Set aside
In a small bowl, mix ¾ tablespoon Brain Octane Oil, coconut aminos, ½ of the lime juice, cashew butter, garlic and crushed red pepper. Set aside.
In a small bowl, mix ¾ tablespoon Brain Octane Oil, coconut aminos, ½ of the lime juice, cashew butter, garlic and crushed red pepper. Set aside.
Move the shrimp to the side of the skillet and add the beaten eggs to the open area of the skillet. Quickly cook the eggs to a soft scramble, about 1 minute.
Add shirataki noodles, sauce mixture, cilantro and green onions to skillet with shrimp and eggs. Toss everything together and mix well. Heat until warmed through.
Add shirataki noodles, sauce mixture, cilantro and green onions to skillet with shrimp and eggs. Toss everything together and mix well. Heat until warmed through.