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Low-Carb Drunken Noodles (Pad Kee Mao)

Ingredients

Ingredients for 2 servings:

  • 1 tablespoon avocado oil (or olive oil)
  • 1 tablespoon garlic
  • 3/4 lb raw shrimp, peeled and deveined
  • 2 Roma tomatoes, chopped
  • 1 egg, beaten
  • 2 tablespoons fish sauce
  • 2 tablespoons low sodium soy sauce mixed with 2 teaspoons coconut sugar
  • 1 1/2 teaspoon lime zest (shavings from lime skin)
  • 1 tablespoon Thai chili sauce
  • 16oz Shirataki noodles
  • fresh basil, small handful (about 12-15 leaves)
  • Garnish
    • fresh lime juice

Steps

Step 1

Set a nonstick wok on medium heat. Add oil and garlic. Lightly brown the garlic for about 1 minute.

Step 2

Add the raw shrimp to the wok and cook until the outside edges of all the shrimp are pink, about 3-4 minutes.

Step 3

Beat an egg in a small bowl, then add it to the wok. Cook for about 1 minute as the egg begins to cook and settle.

Step 4

Then add tomatoes, fish sauce, soy, lime zest and chili sauce. Cook for about 5 minutes, until the tomatoes have created their own paste and sauce.

Step 5

Add shirataki noodles and gently fold.

Step 6

Add fresh basil, fold and enjoy!