2tbspeanut buttercrunchy or smooth, avoid added sugar
1pack shirataki noodlesflat white style
limeor sudachi, to drizzle on top
corianderplus extra for garnish
Prepare the Shirataki
Drain the shirataki noodles in a colander to remove the liquid they come packaged in. Rinse thoroughly under running water. If the noodles are rather long, cut into shorter pieces with scissors.
Boil some water and cook the shirataki for 1-2 mins to remove any lingering fragrance. Drain and rinse again.
Heat a clean dry frying pan and throw in the shirataki. The noodles contain large amounts of water, so this will help dry them out to remove some of their gelatinous texture. Cook for about a minute until they start to make a whistling sound. Remove from heat and set aside.
Prepare the rest
Prepare your sauce by mixing all of the sauce ingredients together, if you have a blender, even better! Let it rest while you prepare the remaining ingredients.
Dice your chicken and pan fry until cooked through. Set aside.
Create a thin omelette with the eggs, roll and slice into thin strips.
Finally combine your noodles, sauce, chicken and eggs with the bean sprouts and spring onion. Stir fry until well combined and serve hot.
Garnish with peanuts, lime and fresh coriander.
Nutrition Information (Approx): This serving has 10g net carbs (using sweetened fish sauce as pictured). Calories: 318kcal, Net carbs: 10g, Carbs: 13g, Fibre: 3g, Fat: 18g, Protein: 25g, Sugar: 6g
Adapted from Easy Paleo Pad Thai