Low Carb Vegan Pad Thai
How to Make It
Step 1
Combine soy sauce, sesame oil, rice vinegar, chili sauce, peanut butter, brown sugar substitute, and liquid stevia in a small bowl. The peanut butter just needs to be broken up in the sauce instead of completely whisked in. Set the pad thai sauce near your stove for later.
Step 2
Thinly slice or julienne red bell pepper, and chop the green onion. Begin heating sesame oil in a wok or non-stick saute pan over high heat. Once the oil is smoking, add the peppers and onion, and cook them down until the peppers start turning golden.
Step 3
Drain your shirataki noodles. Move the peppers and onion in your pan to the edges, and add the shirataki noodles to the center. Cook the shirataki noodles over high heat until they dry up a little and start frying to golden.
Step 4
Once the noodles are golden, pour the pad thai sauce into the wok or pan. Keep the heat high while the sauce bubbles and reduces. The noodles will absorb some of the sauce and fry more.
Step 5
Once the noodles and sauce are at the right texture, take your pan off the heat. Stir in chopped cilantro and peanuts to complete the dish. Serve hot.
Ingredients
- Soy sauce, low sodium – 0.25 cup
- Sesame oil – 0.5 tbsp
- Mirin – 0.5 tbsp
- Chili Sauce Ground or Paste – 1 tsp
- Peanut butter – 0.5 tbsp
- Brown Sugar Replacement – 0.5 tsp
- Liquid stevia – 5 Drop
- Red pepper – 2 oz
- Scallions – 0.5 oz
- Sesame oil – 0.5 tbsp
- Shirataki Noodle – 4 oz
- Cilantro – 0.5 oz
- Peanuts – 0.5 oz