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Shirataki Noodle Shrimp Pad Thai Low Calorie Low Carb healthy recipes sweetsavant.com America's best food blog

Shirataki Noodle Shrimp Pad Thai

Chef Demetra Overton Sweet Savant
Prep Time 15 mins
Cook Time 6 mins
Total Time 21 mins
Servings 4 servings


  • 2 tablespoons natural peanut butter with no sugar added
  • 2 tablespoons fish sauce
  • 1-2 tablespoons Thai chili garlic paste depending on how hot you like it
  • hot water up to a tablespoon to thin the sauce if necessary
  • 1 tablespoon canola oil
  • 2 eggs
  • 16 ounces shrimp peeled and de-veined
  • Two 8 ounce packages of Shirataki Noodles
  • 2 carrots julienned. about 1 cup total
  • 2 cups fresh mung bean sprouts
  • 1/4 cup fresh cilantro leaves
  • 1/2 cup chopped scallions
  • 1 lime


  • First make the sauce. Mix the peanut butter, fish sauce and chili paste together adding hot water one teaspoon at a time until the sauce reaches a pour-able consistency. Set the sauce aside at room temperature until ready to use
  • Beat the eggs. Heat the canola oil in a skillet and scramble the eggs, remove them from the pan and set aside
  • Add the shrimp to the hot pan and stir fry the shrimp for 4-5 minutes until cooked through
  • Drain and rinse the Shirataki noodles and add them to the shrimp
  • Add the sauce to the shrimp and noodles, toss to coat. Add the scrambled eggs to the pan
  • Divide the noodles between 4 plates
  • Top each plate with some of the shredded carrots, bean sprouts, scallions and cilantro leaves
  • Serve with a wedge of lime