Wow. . . all I can say is wow. Who would have thought that it was possible to make a healthy version of Pad Thai. Well, it’s definitely possible and I did it tonight. This recipe uses Tofu Shirataki noodles, which are awesome. I can’t wait to make other dishes using these noodles. I didn’t notice a difference in texture or taste at all.
Healthy Pad Thai
Ingredients
2 packages Tofu Shirataki noodles (I used the spaghetti style since that’s all my grocery store carries)
4 ounces cooked shrimp
2 cups chopped broccoli
1 1/2 cups bean sprouts
3/4 cup chopped scallions
1/2 cup fat-free liquid egg substitute
2 tablespoons canned tomato sauce
2 tablespoons low-sodium teriyaki sauce
1 tablespoon chili garlic sauce
1 teaspoon reduced-fat peanut butter
2 tablespoons granulated Splenda
Preparation
Drain and rinse the tofu shirataki noodles thoroughly and pat dry. When dry, microwave for 1 minute, then pat dry again. Cut noodles into shorter pieces (they come in very long strands).
Combine tomato sauce, chili sauce, peanut butter, and Splenda in a small bowl and set aside.
Spray a large pan with Pam and heat to medium-high. When the pan is hot, add the egg substitute. Stir until egg is cooked thoroughly.
Add broccoli, sprouts and scallions and cook for 2-3 minutes. Add noodles, shrimp and sauce to mixture. Combine thoroughly and cook for 3 minutes or until everything is hot.