This isn’t terribly low in carbs-it’s a maintenance dish, really-but I know that there are a lot of Thai food fans out there and that Pad Thai is the most popular Thai dish. So this is a lot lower-carb than Pad Thai
with noodles, plus it’s fast and incredibly tasty.
YIELD: 3 servings, each with 19 grams of carbohydrates and 2 grams of fiber, for a total of 17 grams of usable carbs and 13 grams of protein.
INGREDIENTS:
- 2 tablespoons Thai fish sauce (nam pia)
- 1 tablespoon Splenda
- 2 tablespoons peanut oil or other bland oil
- 2 cloves garlic, smashed
- 12 cooked, peeled shrimp
- 2 eggs, beaten slightly
- 3 cups cooked spaghetti squash
- 1 1/2 cups bean sprouts
- 2 tablespoons dry-roasted peanuts, chopped
- 4 scallions, sliced
- 2 tablespoons cilantro, chopped
- 1 lime, cut into wedges
INSTRUCTIONS:
- Mix the fish sauce and Splenda, and set the mixture aside.
- Put the oil in a heavy skillet over medium-high heat, and saute the garlic for a minute. Add the shrimp, and saute for another minute. Add the fish sauce mixture.
- Pour the beaten eggs into the skillet, let them set for 15 to 30 seconds, and then scramble. Stir in the spaghetti squash and bean sprouts, mixing with the shrimp and egg mixture. Cook until just heated through.
- Place on serving plates. Top each serving with chopped peanuts, scallions, and cilantro, and serve with a wedge of lime on the side.
NOTE:
- If this carb count sounds way too high to you, keep in mind that regular Pad Thai usually has over 60 grams of carbohydrates per serving, making this dish quite a bargain, carb-wise.
