Like most, I cook what I’m craving, and I was craving Pad Thai BIG TIME. I’m always looking for ways to make anything fiber-friendly.
I did a quick Instagram search using hashtags to search for #padthairecipes. I didn’t want to overwhelm myself with a lot of ingredients so luckily I found one that was fairly simple. I wasn’t worried so much about the sauce, as I was the base, considering how many carbs are in one serving of regular noodles and finding the right substitute.
So I took to my local grocery store to pick up some Miracle Konjac Shirataki Noodles to test against the Palmini. After taste testing both, my preferred choice was Palmini due to the texture of the dish- but both tasted great! You can use the recipe below for any base you like.
This recipe serves 1
1/2 cup of creamy peanut butter
1/2 cup water
1 tbsp of soy sauce
1 tbsp of Choc Zero Maple Syrup
1 bag of Palmini Linguini
1 cup cabbage
1/3 cup of red onion
1/2 cup of scallions
tsp of Himalayan sea salt
2 TBSP peanuts
Prep time: 30 minutes
1. Put cooked shrimp on low heat over stove.
2. Prepare peanut sauce, blend all ingredients together while adding the water in slowly depending on how thick of thin you want you sauce to be. You can always add more.
3. Neutralize the Palmini in unsweetened almond milk (or preferred milk) and let sit for 10 minutes.
4. Prep vegetables by cutting up small pieces of onion, scallion, and cabbage. Mix together and season.
5. Crush peanuts using flat edge of a large knife.
6. Remove shrimp from stove top. Drain pasta and put over hot stove top. Heat for about 5-7 minutes. Then let cool.
7. In your bowl, add 1/4 vegetables layer at the bottom of the bowl. Serve pasta over vegetables, pour the rest of the vegetables in.
8. Start by mixing in 1TBSP of peanut sauce, add more to taste. Sprinkle in crushed peanuts and top with additional peanuts/vegetables.
Let me know how yours turned out!
Follow along for more fiber tips @theatomicshe