📖 Instructions

1. Prepare the Shirataki Noodles: Drain the shirataki noodles and rinse them thoroughly under cold water for a couple of minutes. This helps remove any fishy smell they might have. Then, parboil for 2-3 minutes to soften their texture. Drain again and set aside.
2. Spiralize the Zucchini: Wash and dry the zucchinis. Use a spiralizer to turn them into noodles. If you don't have a spiralizer, you can use a vegetable peeler to create wide ribbons or a mandoline for thin strips. Place the zoodles in a colander and sprinkle with a pinch of salt. This will help draw out excess moisture. Let them sit for about 15-20 minutes, then gently squeeze out the moisture with paper towels.
3. Make the Pad Thai Sauce: In a small bowl, whisk together the soy sauce (or tamari for gluten-free), rice vinegar, fish sauce (or coconut aminos for a vegetarian option), erythritol (or your preferred low-carb sweetener), peanut butter (or almond butter), sesame oil, and red pepper flakes. Adjust the amount of red pepper flakes to your spice preference. If you like it really spicy, go wild! I like to add a tiny bit of Sriracha for an extra kick.
4. Prepare the Other Ingredients: Mince the garlic and ginger. Chop the peanuts and cilantro. If using shrimp, peel and devein them. For tofu, press out any excess water and cut into cubes.
5. Stir-Fry the Aromatics: Heat the sesame oil in a large wok or skillet over medium-high heat. Add the minced garlic and ginger and stir-fry for about 30 seconds, until fragrant. Be careful not to burn them!
6. Cook the Protein: If using shrimp, add them to the wok and cook for 2-3 minutes per side, until pink and cooked through. If using tofu, add it to the wok and cook until golden brown and slightly crispy. Remove the protein from the wok and set aside.
7. Cook the Noodles: Add the drained shirataki noodles and zoodles to the wok. Stir-fry for about 5-7 minutes, until they soften slightly and start to absorb some of the flavors from the wok. This step is crucial to ensuring that the noodles don't end up being too watery.
8. Combine Everything: Pour the Pad Thai sauce over the noodles and stir well to coat. Add the cooked shrimp (or tofu), bean sprouts, and half of the chopped peanuts. Toss everything together until well combined and heated through.
9. Serve: Transfer the Pad Thai to plates. Garnish with the remaining chopped peanuts, fresh cilantro, and lime wedges. Serve immediately, and get ready to devour! I think you might be surprised at just how good this is. It's my goto recipe now!
10. Tip: If you find that the sauce is too thick, add a tablespoon or two of water to thin it out. If its too thin, add a cornstarch slurry of 1 teaspoon cornstarch with 1 tablespoon of water.