Pad Thai With Shirataki Noodles Recipe

Ingredients

• 200 g Shirataki Noodles (Rinse and drain before use)
• 1 pinch Himalayan Pink Salt (For boiling water)
• 2 Tbsp Oyster Sauce (Adds umami depth)
• 1 Tbsp Light Soy Sauce (Kecap asin, Indonesian light soy)
• 1 Tbsp Sweet Chili Sauce (Brand Rohani or similar)
• 0.5 tsp Ground Ginger (Freshly ground if possible)
• 0.5 tsp Paprika Powder
• 0.5 tsp Red Chili Flakes (Optional for heat)
• 1 Tbsp Peanut Butter (Smooth; can use cashew butter)
• 1 tsp Olive Oil (For stir‑frying)
• 3 pcs Garlic Cloves (Minced)
• 1 pcs Small Yellow Onion (Diced)
• 2 pcs Small Shallots (Thinly sliced)
• 200 g Cooked Chicken Breast (Grilled or roasted, cut into bite‑size pieces)
• 1 cup Mustard Greens (Sawi) (Roughly chopped)
• 2 stalks Green Onions (Sliced diagonally)
• 1 Tbsp Additional Light Soy Sauce (Adjust to taste)
• to taste Salt (Preferably Himalayan pink salt)

Instructions

1. Boil Shirataki Noodles

   Bring a pot of water to a rolling boil, add a pinch of Himalayan pink salt, then add the shirataki noodles. Cook for about 5 minutes, stirring occasionally.

   Time: PT5M

2. Prepare the Sauce

   In a small bowl combine 2 Tbsp oyster sauce, 1 Tbsp light soy sauce, 1 Tbsp sweet chili sauce, 0.5 tsp ground ginger, 0.5 tsp paprika, optional 0.5 tsp red chili flakes, and 1 Tbsp smooth peanut butter. Mix until smooth.

   Time: PT5M

3. Dry‑Fry the Noodles

   Drain the boiled noodles and add them to a hot, dry wok. Stir‑fry for about 3 minutes until the noodles start to turn slightly translucent and a faint “click” sound is heard, indicating excess moisture has evaporated.

   Time: PT3M

4. Sauté Aromatics

   Add 1 tsp olive oil to the wok, then toss in the minced garlic, diced onion, and sliced shallots. Cook, stirring, until fragrant and lightly browned, about 2 minutes.

   Time: PT2M

5. Add Chicken

   Add the pre‑cooked chicken pieces to the wok. Stir‑fry for 3 minutes until the chicken is heated through and begins to crisp at the edges.

   Time: PT3M

6. Combine Noodles and Sauce

   Return the dry‑fried shirataki noodles to the wok, pour the prepared sauce over everything, and toss well to coat. Cook for another 2 minutes so the sauce thickens slightly and adheres to the noodles.

   Time: PT2M

7. Finish with Greens and Seasoning

   Add the chopped mustard greens, additional 1 Tbsp soy sauce if desired, and a pinch of salt. Stir‑fry for 1 minute until the greens wilt. Finally, sprinkle sliced green onions on top and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

280

Protein

30 g

Carbohydrates

20 g

Fat

13 g

Fiber

2 g

Ingredient Substitutions

• Instead of Shirataki Noodles: Konjac noodles, Zucchini noodles
• Instead of Himalayan Pink Salt: Sea salt, Kosher salt
• Instead of Oyster Sauce: Soy sauce with a dash of fish sauce
• Instead of Light Soy Sauce: Tamari (gluten‑free)
• Instead of Sweet Chili Sauce: Sriracha mixed with a little sugar
• Instead of Ground Ginger: Fresh grated ginger (use 1 tsp)
• Instead of Paprika Powder: Smoked paprika
• Instead of Red Chili Flakes: Fresh chopped chilies
• Instead of Peanut Butter: Almond butter, Cashew butter
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Garlic Cloves: Garlic paste (1 tsp)
• Instead of Small Yellow Onion: Shallot
• Instead of Small Shallots: Red onion (small)
• Instead of Cooked Chicken Breast: Cooked shrimp, Tofu (firm)
• Instead of Mustard Greens (Sawi): Bok choy, Spinach
• Instead of Green Onions: Chives
• Instead of Additional Light Soy Sauce: Tamari
• Instead of Salt: Sea salt

Equipment Needed

• Medium Saucepan
• Colander
• Wok or Large Skillet
• Spatula or Wooden Spoon
• Measuring Spoons
• Cutting Board
• Chef's Knife

Critical Steps — Do Not Skip

• Boiling the shirataki noodles for exactly 5 minutes to avoid sogginess.
• Dry‑frying the noodles without oil to achieve a slightly crisp texture.
• Adding pre‑cooked chicken only to reheat, preventing it from drying out.

Chef Tips from the Video

• For extra color, add thinly sliced red bell pepper or carrot strips with the greens.
• A dash of lime juice at the end brightens the flavor.
• If you like extra crunch, toss in a handful of roasted peanuts just before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet; add a splash of water if sauce thickens.

Freezer: Not recommended due to the texture of shirataki noodles after freezing.

Room temperature: Do not leave at room temperature for more than 1 hour.

Make-Ahead Tips

• Prepare the sauce and store it in a sealed jar for up to 3 days.
• Boil and dry‑fry the shirataki noodles ahead of time; keep them in a lightly oiled container.
• Cook and slice the chicken in advance; refrigerate until ready to use.

Frequently Asked Questions