Shirataki Pad Thai
Courtesy of chef Michael White of Altamarea Group
Yield
Serves 2
Ingredients
- 1 bag shirataki linguine noodles
- 1 tablespoon Asian fish sauce
- 3 tablespoons chopped peanuts
- 1 tablespoon (or more to taste) sriracha
- ¼ cup bean sprouts
- 1 bunch scallions
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 3 tablespoons peanut oil
- 1 egg
Directions
1) Rinse the noodles numerous times to rid of the residue, then drain and dry.
2) Heat one tablespoon of the peanut oil in a large sauté pan or wok.
3) Scramble the egg and set aside.
4) Add the remainder of the oil to the wok.
5) Add the ginger and garlic and sauté until fragrant.
6) Add the bean sprouts and heat through.
7) Add the noodles to the wok.
8) Toss with the fish sauce, sriracha and scallions and sauté.
9) Add the scrambled egg back into the noodles and toss to combine.
10) Garnish with chopped peanuts and scallions.
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