Shirataki Noodle Pad Thai with Tamarind Reduction

Ingredients

• 32 ounces Shirataki noodles (konjac)
• 0.25 cup Tamarind pulp (seedless)
• 3 tablespoons Fish sauce
• 0.5 teaspoon Liquid stevia or monk fruit drops
• 3 units Large eggs
• 1 pound Chicken breast, thinly sliced
• 4 cloves Garlic, minced
• 2 units Shallots, finely diced
• 2 cups Fresh bean sprouts
• 1 bunch Garlic chives, cut into 2-inch pieces
• 2 tablespoons Avocado oil
• 1 teaspoon Red chili flakes(optional)

Instructions

1. 1

   Rinse shirataki noodles under cold water for 2 minutes. Boil for 3 minutes, drain, and then pan-dry in a non-stick skillet over medium heat for 10 minutes until they stop squeaking and moisture is evaporated.

2. 2

   Prepare the tamarind reduction by simmering tamarind pulp with 1/2 cup hot water for 15 minutes. Strain through a fine-mesh sieve to create a smooth paste. Whisk in fish sauce and sweetener; set aside.

3. 3

   Whisk eggs and cook in a lightly oiled pan over low heat to create a thin crepe. Roll the crepe tightly and slice into 1/8-inch ribbons. Set aside.

4. 4

   Heat avocado oil in a large wok over high heat. Sauté minced garlic and shallots for 1 minute until fragrant, then add chicken slices and cook until browned.

5. 5

   Add the prepared shirataki noodles and the tamarind reduction to the wok. Toss vigorously for 3-5 minutes until the sauce thickens and coats the noodles evenly.

6. 6

   Fold in the bean sprouts, garlic chives, and egg ribbons. Cook for an additional 60 seconds until the sprouts just begin to wilt. Serve immediately with a lime wedge.