Thai Shrimp Stir-Fry with Shirataki Noodles and Peanut-Free Sauce

A quick and flavorful low-carb Thai stir-fry featuring shrimp, colorful vegetables, and shirataki noodles in a savory sauce.

Ingredients

• 500 g peeled and deveined Raw Shrimp
• 400 g drained and rinsed Shirataki Noodles
• 1/2 sliced Green Peppers
• 1 cup sliced Red Carrots
• 1 cup Broccoli Florets
• 3 cloves minced Garlic
• 1 tbsp grated Ginger
• 2 tbsp Soy Sauce (Low Sodium)
• 1 tbsp Sesame Oil
• 1 tbsp Rice Vinegar
• 1 tsp Swerve
• 1/4 tsp Red Pepper Flakes
• 2 sliced Green Onions

Instructions

1. Prepare shirataki noodles according to package instructions. Thoroughly drain and pat dry to remove excess moisture.
2. Heat sesame oil in a large wok or skillet over medium-high heat.
3. Add shrimp and cook until pink and opaque, about 2-3 minutes. Ensure shrimp reaches an internal temperature of 145°F (63°C) for food safety.
4. Add sliced bell peppers, carrots, and broccoli florets. Stir-fry until slightly tender, about 3-5 minutes.
5. Add minced garlic and grated ginger. Stir-fry for 1 minute until fragrant.
6. In a small bowl, whisk together low sodium soy sauce, rice vinegar, and Swerve.
7. Stir in shirataki noodles and sauce. Cook until heated through, about 2-3 minutes.
8. Sprinkle with red pepper flakes and sliced green onions. Serve hot immediately.

Cuisine: Thai

Suitability: low sodium,low carb

Prep Time: 20 mins

Cook Time: 15 mins

Serving Size: 4

Meal Type: dinner