Thursday, December 3, 2015

5:2 Shirataki Pad Thai (203 calories)

Recently I talked about how to prepare tamarind paste for recipes. Now I can share the yummy Pad Thai that I made with it!

I posted a low-cal Cabbage Pad Thai on here before, but this time I wanted to see how Shirataki noodles would work in a stir-fry noodle dish. I've only used them in soups before, but I'm happy to say they worked just as well on their own! And since they have a chewy texture, similar to the rice noodles that are normally used in Pad Thai, I think they are perfect for this dish.

5:2 Shirataki Pad Thai (203 calories)

Shirataki Pad Thai

1 Tbsp. tamarind paste (40*)
2 tsp. lime juice (2)
2 tsp. soy sauce (7)
2 tsp. brown sugar (30)
1/2 tsp. Sriracha (3)

1 pack (7 oz.) shirataki noodles, rinsed well (0)

1/2 cup minced onion (30)
1 tsp. minced garlic (0)
3 oz. firm tofu, frozen then thawed & crumbled (or one scrambled egg, 70) - see notes below
5 oz. cooked, chopped chicken (170)

1 green onion, thinly sliced (5)
2/3 cups bean sprouts (15)
2 tsp. crushed dry-roasted peanuts (33)

1) Press softened tamarind through a strainer to remove pulp and get nice, smooth paste (see link above). In a small bowl or mug, mix together the tamarind paste, lime juice, soy sauce, brown sugar, and Sriracha. Set aside.

2) In a microwave safe bowl, add the noodles and cover with water. Microwave for 3 minutes and drain. Trim into 3" pieces (I like to lift some noodles up & snip off pieces with kitchen scissors).

3) Heat a large non-stick skillet over medium heat and add the minced onion and garlic. Cook for 5 minutes, stirring occasionally. Add the tofu and chicken and cook 1-2 minutes to warm through.

4) Add the noodles to the skillet and cover with the sauce. Stir everything together well and heat through. Divide between two plates and garnish with the green onions, bean sprouts, and crushed peanuts. Serves 2.

Calories - 203 for 1/2

5:2 Shirataki Pad Thai (203 calories)

Notes ~

Tofu - Frozen tofu has a firmer, meatier texture than regular. It also keeps for a long time in the freezer, so I always store leftovers there! If you aren't able to freeze it ahead of time for this recipe, just add it before the chicken and cook for a few minutes to dry it out a bit.

Egg - We tried this recipe both ways, with scrambled tofu or egg, and the difference was not really noticeable. Luckily the calories are the same too! If you'd like to use an egg instead, scramble it in a small non-stick pan and add it to the pan along with the chicken. (The top picture shows the dish with egg, and the one just above is with tofu)

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