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5 from 1 vote

Miracle (Konjac) Noodle Pad Thai

Way lower in carbs than the typical Pad Thai takeout favorite.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Dish
Cuisine: Thai
Servings: 4
Author: Coco Morante

Ingredients

For the sauce:

  • ¼ cup reduced sugar ketchup
  • 2 tablespoons natural peanut butter
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sambal oelek
  • 1 tablespoon fish sauce
  • 1 teaspoon worcestershire sauce
  • 2 teaspoons Swerve Sweetener Confectioners

For the noodles:

  • 2 packages Miracle Noodles Fettucine

For the stirfry:

  • 2 tablespoons avocado oil or other neutral oil
  • 3 cloves garlic minced
  • ½ pound medium peeled deveined shrimp thawed
  • 1/2 pound boneless skinless chicken breasts or tenders cut into 1-inch pieces
  • 2 stalks celery sliced
  • 1 small yellow onion halved and sliced
  • ¼ small green cabbage about 6 ounces, sliced into ¼-inch strips
  • 1 red bell pepper seeded and sliced into ¼-inch strips
  • 1 carrot sliced ¼-inch thick
  • 2 eggs lightly beaten

For serving:

  • 1 tablespoon lime juice
  • 1 cup bean sprouts
  • 4 green onions sliced
  • ¼ cup cilantro leaves
  • ¼ cup roasted salted peanuts coarsely chopped

Instructions

  • Mix together the sauce ingredients in a small bowl. Set aside.
  • Drain the Miracle Noodles in a colander for 1 minute under cold running water. In a medium (3-quart) saucepan, boil 8 cups of water. Add the noodles and let boil for 3 minutes. Drain in the colander. Use a kitchen shears to cut the noodles a few times, just to break them up a bit.
  • Heat a large (12-inch) nonstick skillet over medium heat. Add the noodles and stir-fry for 3 minutes, until squeaky and dry. Transfer to a dish and set aside.
  • Return the skillet to the heat. Add the avocado oil and garlic and sauté until the garlic is bubbling and beginning to turn blonde, about 1 minute. Add the shrimp and spread out in a single layer. Let sear for 2 minutes, flip, and let cook for 1 more minute, or until cooked through. Transfer to the dish with the noodles.
  • Add the chicken to the skillet and spread it out in a single layer. Let sear for 4 minutes, flip, and let cook for 4 more minutes, until cooked through. Transfer to the dish with a slotted spoon. There should be some liquid left in the pan.
  • Add the celery, onion, cabbage, bell pepper, and carrot to the skillet and and cover. Let cook, covered, for about 4 minutes. Uncover the skillet, stir the vegetables around and break up the onions, and cover once more, for 1 minute. Uncover the skillet again — the vegetables should be tendercrisp. Transfer the cooked vegetables to the dish with the noodles and proteins.
  • Return the skillet to the heat once more. Add the eggs and scramble for about a minute, until set, breaking them up with a spatula as they cook.
  • When the eggs are cooked through, add back all of the other cooked ingredients from the dish. Turn the heat up to medium high. Pour the bowl of sauce over the top and stir to combine, stir-frying for about 3 minutes, until the sauce begins to sizzle in the skillet.
  • Turn off the heat. Add the lime juice, bean sprouts, and green onions and toss to combine.
  • Transfer the pad thai to the serving dish. Top with cilantro and chopped peanuts and serve warm.

Notes

Vegetarian/Vegan Variation: Substitute coconut aminos for the fish sauce, and 1 block of firm tofu for the shrimp and chicken. Cut the tofu into ½-inch thick slices, press it between paper towels, then cut the slices into bite-sized pieces. To make the recipe vegan, leave out the eggs.