Low‑Carb Pad Thai with Imitation Crab and Shirataki Noodles

Ingredients

• 300 g Shirataki noodles
• 180 g Imitation crab sticks
• 2 tablespoons Tamarind paste
• 1 tablespoon Fish sauce
• 1 tablespoon Erythritol (or other low‑carb sweetener)
• 1 tablespoon Lime juice
• 2 cloves Garlic, minced
• 150 g Fresh bean sprouts
• 3 stalks Green onions, sliced
• 1 tablespoon Olive oil
• ½ teaspoon Red chili flakes(optional)

Instructions

1. 1

   Rinse the shirataki noodles under cold water, then pat dry and briefly stir‑fry in a hot pan with ½ tablespoon olive oil for 2‑3 minutes to remove excess moisture; set aside.

2. 2

   In the same pan, add the remaining olive oil and sauté minced garlic for 30 seconds, then add the imitation crab sticks and cook for 2 minutes until warmed through.

3. 3

   Combine tamarind paste, fish sauce, erythritol, lime juice, and red chili flakes (if using) in a small bowl; pour the sauce over the crab and stir‑fry for 1 minute.

4. 4

   Add the prepared shirataki noodles to the pan, toss everything together for another 2 minutes so the sauce coats the noodles evenly.

5. 5

   Remove from heat, stir in the fresh bean sprouts and sliced green onions, and serve immediately with an extra lime wedge on the side.