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Old 06-19-2007, 05:05 PM   #1
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Pad Thai

We love Pad Thai and I've tried several recipes from this board over the years. I've cobbled them all together and have come up with a favorite that we eat at least once a month. It makes two meals (I eat one serving, my husband has two).

It uses ingredients I have to get online but it's worth it, we think. I was happy to find that our Safeway is now selling House shirataki noodles, so that's one less! It also uses Steel's peanut sauce (from Netrition and one of Steel's recipes that uses Splenda instead of malitol, which I can't tolerate) and powdered peanut butter (a wonderful product I order from another site). You could use regular peanut butter but the dish would have more calories and fat.

It's pretty easy and quick and oh so delicious...

Low Carb Pad Thai

16 ounces medium shrimp cooked, peeled with tails off (shrimp meat is also good and cheaper)
16 ounces tofu shirataki noodles (two bags)
16 ounces mung bean sprouts
1/2 cup Steel's peanut sauce low carb
6 tablespoons powdered peanut butter
1 tablespoon soy sauce, low sodium
6 green onions, sliced
2 eggs
2 tablespoons coconut oil
1 tablespoon red pepper flakes (or to taste - we like things hot!)

In very large fry pan, scramble eggs until hard in 1 tablespoon coconut oil. Set aside.

On high heat saute green onions in 1 tablespoon coconut oil until whites are transparent.

Add bean sprouts and saute until soft but still slightly crunchy.

Add shrimp and saute briefly.

Rinse and drain noodles, then cut right in the strainer with kitchen shears to shorten them, then add to sauteed mixture.

Pour in peanut sauce, add powdered peanut butter, 1 tablespoon red pepper flakes, and soy sauce.

Stir and saute until everything is hot. Serve with chopped peanuts on top if desired.

Serves 6.

Per 1/6 recipe: 91 Calories; 6g Fat (56.6% calories from fat); 5g Protein; 6g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 126mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat.

Per 1/4 recipe: 136 Calories; 9g Fat (56.6% calories from fat); 7g Protein; 9g Carbohydrate; 3g Dietary Fiber; 94mg Cholesterol; 190mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.
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Old 06-19-2007, 05:17 PM   #2
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That sounds awsome! I haven't tried the Shirataki noodles but have seen it used. May be a new ingredient to try. Also have not heard of the powdered pnut butter but can imagine that the count would be lower, I'll do a search and see what comes about. Thanks for sharing the recipe.
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Old 06-21-2007, 03:36 PM   #3
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where can i find the powdered peanut butter? any suggestions as far as how much sf peanut butter we could sub it for? also, do you think loran peanut butter flavoring would work? can't wait to try! thanks..
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Old 06-21-2007, 05:06 PM   #4
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Speaking of peanut sauce. Here is a recipe I found on top of the Smucker's Natural PB jar:

Peanut Sauce

1/3 cup of peanut butter
1 tsp. garlic powder
2 Tbs. lemon juice
2 Tbs. soy sauce
1 tsp. sugar (splenda)
1/3 cup water
Sprinkle of cayenne pepper to taste

Place in the ingredients in a bowl, stir well, and microwave for 30 seconds.

Pour over chicken, noodles, etc.
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Old 06-21-2007, 07:46 PM   #5
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Quote:
Originally Posted by CarolynF View Post
Speaking of peanut sauce. Here is a recipe I found on top of the Smucker's Natural PB jar:

Peanut Sauce

1/3 cup of peanut butter
1 tsp. garlic powder
2 Tbs. lemon juice
2 Tbs. soy sauce
1 tsp. sugar (splenda)
1/3 cup water
Sprinkle of cayenne pepper to taste

Place in the ingredients in a bowl, stir well, and microwave for 30 seconds.

Pour over chicken, noodles, etc.
Sounds great, Carolyn. What else would you put this on? Thanks!
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Old 06-21-2007, 08:13 PM   #6
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Hi guys - sorry not to reply sooner...been working against deadline all day...

Carolyn - that peanut sauce sounds like it would taste very much like the Steel's. I buy a bottle every time I place a Netrition order, but I think I'll give this a try when I run out. Thanks for the recipe!

Do a search on PB2 and you'll find the powdered...I think probably 1/2 cup of peanut butter would be a good substitute, since you reconstitute the powdered at 2 tablespoons powder plus 1 tablespoon water and the flavor seems (to me) a little more intensely peanutty.

The shirataki noodles seem to give it an authentic Pad Thai-y texture. I really love them but have only used them in this dish and stir fry with green peppers, bok choy, and pork. I don't believe they'd be so tasty under spaghetti sauce, although I don't know why I think that.

We just had the last leftovers of Pad Thai last night (which is why I posted the recipe) and I love that it's so filling and tasty but low in carbs and calories. I'm in maintenance but now that there's less of me (thank you Dr. Atkins) I have to watch those ol' calories!
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Old 06-22-2007, 12:52 AM   #7
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I am a big Thai food fan. I am going to give this a go as soon as I can scrounge up some Shirataki noodles. I haven't tried them yet but I hear so many good things about them it is time! Thanks!
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Old 06-22-2007, 06:27 AM   #8
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I wonder, could you use a few ounces of Dreamfields spagetti noodles in this, cut them up? thinking about trying them when I make this, maybe next week.
Thanks for the recipe.
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Old 06-22-2007, 10:32 AM   #9
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Bette - I'm sure the Dreamfields would be OK but maybe the texture is a little heavy? I think authentic Pad Thai is made from rice noodles...
It would still taste great, though.
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Old 10-30-2008, 09:05 PM   #10
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bumping for fun and to try this soon.
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Old 10-30-2008, 10:16 PM   #11
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I have heard of using spaghetti squash in place of rice noodles in phai thai which i think sounds good because they are naturally sweet tasting--haven't tried it yet.
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Old 10-30-2008, 10:48 PM   #12
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Steel's is out of business or something now- You can't get their products anymore- as far as I can tell.

The recipe looks great tho!

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Old 10-31-2008, 12:27 AM   #13
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Carolyn - thanks so much for reminding me of your recipe. Steel's has discontinued the peanut sauce, darn it (although you can still get some of their other stuff). I feel like such a jinx sometimes - as soon as I really get to like something they discontinue it! This has happened time and again for me.

But your sauce will be perfect as a substitute, especially now that Netrition is carrying the powdered peanut butter. Thank heavens for Netrition, is all I can say.

Oh yes, and I wanted to say that sometimes if I don't have bean sprouts I use shredded cabbage instead. That's good too.

Thanks again.
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Old 10-31-2008, 09:19 AM   #14
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Susy: I am anxious to try this..I didn't realize that Pad Thai had peanut sauce as its base, though..
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Old 10-31-2008, 11:07 AM   #15
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Yum! Thanks for this recipe!
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Old 02-27-2010, 03:46 PM   #16
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Bumping ... I saw Mswoods was interested in a pad thai recipe in a thread somewhere, lol! I don't think Netrition carries the Steel's peanut sauce anymore, but the substitute posted here would probably work too ..

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Old 02-28-2010, 03:27 AM   #17
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I'm glad you reminded me. Here is the Pad Thai recipe from Low Carb Energy magazine. It was written by Karen Barbaby, who has a fabulous low carb cookbook.

Pad Thai
6 T lc ketchup
1 T sweetener
1 t white vinegar
2 T soy sauce
1 T fish sauce
1 t arrowroot starch (I used sprinkled xanthan)
2 T chili paste, or to taste

2 T oil
2 cloves garlic, minced
2 eggs, beaten
2 cups fresh bean sprouts
1/2 pound cooked, thawed baby shrimp, well drained
2 8 oz pkg fettucine shaped tofu shirataki, rinsed (I used plain shirataki)
1/2 c thinly diagonally sliced green pnion
2 T finely chopped roasted unsalted peanuts (I used salted)

To make sauce, combine first 7 ingredients. Heat oil in large frying pan over high heat. Add garlic and fry until pale gold. Add eggs and scramble until almost set. Add bean sprouts and shrimp. Stir fry until heated. Add sauce, cook until it boils. Add noodles and green onion. Stir fry until hot.

This is very good. We added extra shrimp to lower the carb count per serving.
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Old 01-22-2012, 04:48 PM   #18
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Bumping 'cuz I'm gonna try this soon! We LOVE Thai food!
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