So in case you've never heard of this "miracle" noodle as some refer to it (and I believe it's even marketed under this name), here's a link to a website with some information on the noodles: http://www.house-foods.com/Tofu/tofu_shirataki.aspx. As the website will tell you, they are 20 calories, yes ONLY 20, a serving, 3 grams of carbs, 2 grams of fiber, gluten, dairy, and sugar-free! And for anyone doing a low carb diet and counting *net* carbs like I am, only 1 net carb per serving!! Frankly, it doesn't get much better than that!
Well the shirataki noodles took care of one ingredient in working towards a low carb recipe, however there were a few others I needed to "fix" as well. The corn starch slurry that mixes in with the chicken in the original recipe was a concern. Corn starch is 7 grams of carbs a tablespoon, and while dividing that into the number of servings in the recipe obviously lowers that number, I figured I'd just go without. When I sliced up the chicken breast, I just poured the soy sauce over the chicken and let it sit for a few minutes before stir-frying. No cornstarch was needed and I totally didn't miss it! Another hurdle down.
The next consideration was the brown sugar or cane sugar that goes into the pad thai sauce. I didn't think too long about this one. I wanted to include a little sweetness but not too much so I used one packet of Splenda in place of the brown sugar. Easy! The last ingredient I had to "fix" I didn't even realize was a problem until I got to it. Tamarind paste is another ingredient to pad Thai sauce. It's 11 grams of carbs per tablespoon! After seeing that, I threw it out. This low carb thing is working so well, I'm never going to use what was left in the package. So back to the sauce. Thai cuisine is made up of four flavors: sweet, spicy, salty, and sour. In a pad Thai sauce, the brown sugar (now Splenda) is the sweet, chili sauce is the spicy, fish sauce is the salty, and tamarind paste is the sour. I started thinking about what else I could use that's sour as a substitute and checked the fridge. Lime juice! I used one tablespoon. Worked perfect! One other note, look for a chili sauce that has no carbs. I use Tuong Ot Toi Vietnam Chili Garlic Sauce. There are lots of sweet chili sauces at the store, however it takes a little looking to find one that's not. Remember that "sweet" on the label generally means there's sugar in it and more carbs! Just make sure to check the labels!
Low calorie, low fat, low carb, and incredibly delicious! This is going to be a new staple around here! I can't wait to try some more recipes using the different kinds of shirataki noodles. After enjoying my new pad Thai, I can truly see why they're called the "miracle" noodle! Sorry there's no picture of the actual pad Thai here, it didn't last long enough to take one. But really it looked, smelled, and tasted just like real restaurant take-out pad Thai, if not better because I know how much better it was for me!!