Shrimp Pad Thai with Shirataki Noodles
Shirataki noodles stir-fried with shrimp, egg, bean sprouts and green onions in a tangy-sweet pad thai sauce, finished with peanuts, cilantro and lime.
Nutrition per serving
about 1½ cups- Net carbs
- 5.1g
- Calories
- 286kcal
- Protein
- 31g
- Fat
- 15g
- Total carbs
- 18 g
- Fiber
- 6.4 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chicken pad thai: Thinly sliced chicken thighs in place of shrimp. They stay juicy in the hot wok.
- Stir-fry the chicken 4–5 minutes, until browned and 165°F (74°C), then set it aside and continue as written.
Vegetarian (tofu): Golden pan-fried tofu with tamari in place of fish sauce, a meat-free pad thai that still has plenty of protein from the tofu and eggs.
- Pan-fry the tofu in the first tablespoon of oil over medium-high heat 6–8 minutes, turning, until golden on most sides, then set aside. Use tamari instead of fish sauce in the sauce.
With zucchini noodles: Spiralized zucchini replaces the shirataki for a fresher, lighter pad thai with an extra serving of vegetables.
- Skip the boiling and dry-frying. Salt the zoodles, drain 15 minutes and squeeze dry, then toss them with the sauce for just 1–2 minutes so they stay al dente.
- Noodles
- Pad thai sauce
- Stir-fry
- To serve
- Nice to have (optional)
- Noodles
- Pad thai sauce
- Stir-fry
- To serve
- Nice to have (optional)
- Noodles
- Pad thai sauce
- Stir-fry
- To serve
- Nice to have (optional)
- Noodles
- Pad thai sauce
- Stir-fry
- To serve
- Nice to have (optional)
Estimated cost $24.01 for 4 servings ($6.00 each) · how we estimate
Instructions
-
Rinse the shirataki under cold running water for 1 minute, then boil them 2 minutes to remove any odor and drain well. Dry-fry in a hot, dry wok or large skillet 4–5 minutes, tossing, until they squeak and look dry. Snip them into shorter lengths with kitchen scissors and set aside.
-
Whisk the fish sauce, tamari, rice vinegar, lime juice, allulose and sriracha.
-
Heat 1 tbsp oil in the wok over high heat. Add the shrimp in a single layer and cook 1–2 minutes per side, until pink and opaque. Transfer to a plate.
-
Add the remaining oil, shallot and garlic and stir-fry 30 seconds. Push everything to one side, pour the eggs into the empty space and scramble until just set.
-
Add the noodles and sauce and toss 2–3 minutes, until the noodles absorb most of the sauce and turn light brown.
-
Add the bean sprouts, green onions and shrimp and toss 1 minute, until the sprouts are just warmed but still crunchy.
-
Serve topped with peanuts, cilantro and red pepper flakes, with lime wedges to squeeze over.
Tips for success
-
Dry-frying is the most important step with shirataki. It drives off water so the noodles take on the sauce instead of diluting it. - Real pad thai gets its tang from tamarind. If you have tamarind concentrate, use 1 tsp in place of 1 tbsp of the rice vinegar; it adds less than 1 g net carbs per serving.
- Kelp noodles or hearts of palm noodles also work and have more bite.
Nice to have, not needed
- Tamarind concentrate gives the most authentic tang — the rice vinegar and lime version is still delicious.
Storage & meal prep
- Keeps 2 days in the fridge
- Doesn’t freeze well
Reheat: Reheat in a hot skillet 2–3 minutes, tossing, then add fresh peanuts, cilantro and lime.
Prep tip: Shirataki noodles hold up well in the fridge, so this packs better than most noodle dishes — keep the garnishes separate.
Best fresh. Refrigerate up to 2 days and reheat in a hot skillet; add the peanuts and cilantro fresh.
Variations
3 variations, each with its own ingredients and macrosChicken pad thai
ProteinThinly sliced chicken thighs in place of shrimp. They stay juicy in the hot wok.
- medium shrimp → boneless skinless chicken thighs
5.1 g net · 327 kcal · 30 g protein · 19 g fat · ≈$4.50 per serving (same net carbs as the original)
Vegetarian (tofu)
ProteinGolden pan-fried tofu with tamari in place of fish sauce, a meat-free pad thai that still has plenty of protein from the tofu and eggs.
- fish sauce → tamari or soy sauce
- medium shrimp → extra-firm tofu (14 oz / 397 g)
5.7 g net · 334 kcal · 25 g protein · 23 g fat · ≈$4.08 per serving (+0.6 g net carbs vs the original)
With zucchini noodles
SwapSpiralized zucchini replaces the shirataki for a fresher, lighter pad thai with an extra serving of vegetables.
- shirataki fettuccine → zucchini
8.3 g net · 302 kcal · 32 g protein · 15 g fat · ≈$4.48 per serving (+3.2 g net carbs vs the original)
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