Sugar Restricted "Shirataki Pad Thai" - Enjoy without the guilt! Thai Cooking with Shirataki

Here is a recipe for "Shirataki Pad Thai" that the En-Eat editorial staff actually tried making and enjoyed. Because it uses shirataki mushrooms, you can enjoy it guilt-free even if you're on a sugar restriction!

Material ( for one person )
sheet-like waterfall	1 bag
blunt slipper lobster (species of shovel-nosed lobster, Scyllarides squammosus)	4-5 fish
egg	two (objects)
Vegetables of your choice (carrots, bean sprouts, chives, etc.)	Any amount you like
dried shrimp	about 1 teaspoon
salt and pepper	proper quantity
salad oil	1 tablespoon
num pla	1 tablespoon
catsup	1 tablespoon
sugar	1/2 tablespoon
vinegar	1/2 tablespoon
oyster sauce	1 teaspoon
Dried Shrimp Stock	50cc
Lemon, pak choi, nuts, etc.	As you like.

Here is a recipe for "Shirataki Pad Thai" that the En-Eat editorial staff actually tried making and enjoyed. Because it uses shirataki mushrooms, you can enjoy it guilt-free even if you're on a sugar restriction!

Shirataki Pad Thai

Ingredients

1 bag shirataki
4-5 headless shrimps
2 eggs
Vegetables of your choice (carrots, bean sprouts, chives, etc.)
1 teaspoon dried shrimp
Salt and pepper to taste
1 tablespoon salad oil
1 tablespoon fish sauce
1 tablespoon ketchup
1/2 tbsp sugar
1/2 tbsp vinegar
1 teaspoon oyster sauce
50cc of rehydrated dried shrimp stock
Lemon, pak choi, nuts, etc. to taste

Vegetables can be conveniently prepared using a vegetable stir-fry set.

Directions

Boil shirataki quickly in boiling water, drain, remove from heat and cut into bite-size pieces.


Roughly chop dried shrimps, soak in lukewarm water for 10 minutes, and separate the dried shrimps from the rehydrated water. Cut vegetables into bite-size pieces. Remove the dorsal gut from the headless shrimp, rinse in cold water, and pat dry.

Crack the eggs into a bowl and mix with salt and pepper. In a separate bowl, mix fish sauce, ketchup, sugar, vinegar, oyster sauce, and dried shrimp stock.

Heat 1/2 tablespoon of salad oil in a frying pan over medium heat, add the egg mixture, stirring vigorously, and remove when the mixture is half-cooked.


Quickly wipe the pan clean, add the remaining salad oil, add the shrimp and saute until the color changes. Add more vegetables and dried shrimp and stir-fry.


Add the shirataki mushrooms and the seasonings in a separate bowl and stir-fry. When mixed, add the egg.


Serve in a bowl and sprinkle with lemon, pak choi, and crushed peanuts.

Actual Taste

Shirataki is a very different from pho in texture. It is very firm and chewy. A quick squeeze of lemon gives it a refreshing flavor that makes it even easier to eat!


Shirataki Pad Thai" is a Thai-style recipe that can be made with shirataki mushrooms. Try it!