Pad Thai Soup for Low Carbers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 tbsp Canola Oil6 oz Snow Peas (peapods)12 oz Shrimp, cooked & peeled1 cup, grated Carrots, raw 1- 14 oz. can Chop Suey Vegetables (such as LaChoy) 6 medium Radishes, sliced0.5 cup slices Water chestnuts1/4 c. diced scallions4 tbsp Fish Sauce juice of 2 limes1 T. garlic (I use minced from a jar)1/4 c. fresh cilantro--------4 c. chicken broth1-2 t. minced ginger10 drops liquid splenda (or use 3 packets of the powder) 2 lime yields Lime Juice .25 cup, chopped Scallions, raw
1. Heat oil in large skillet. Saute peapods for 2 min. Add shrimp. (Note: The shrimp I used was fully cooked. If you use raw, start it in the skillet first. Stir fry for 2 min, then add peapods.) Cook for just a minute.
2. Add remaining ingredients through the cilantro. Cook for just a minute more -- you want it warm, but still nice and crunchy.
3. In a saucepan (Or microwaveable bowl) heat broth with ginger and splenda until piping hot.
4. To serve -- split the shrimp and veggies 3 ways into bowls. Ladle the broth over. If desired, garnish with chopped peanuts and/or red pepper flakes. Enjoy!!
If you have non-low carbers in your family, you may add noodles to their bowl before topping with broth. You may also want to experiment with "Shirataki" or spiralized butternut squash to sub for the rice noodles usually found in traditional Pad Thai.
Serving Size: Makes 3 - 2 c. servings
Number of Servings: 3
Recipe submitted by SparkPeople user JANELOVESJESUS.
2. Add remaining ingredients through the cilantro. Cook for just a minute more -- you want it warm, but still nice and crunchy.
3. In a saucepan (Or microwaveable bowl) heat broth with ginger and splenda until piping hot.
4. To serve -- split the shrimp and veggies 3 ways into bowls. Ladle the broth over. If desired, garnish with chopped peanuts and/or red pepper flakes. Enjoy!!
If you have non-low carbers in your family, you may add noodles to their bowl before topping with broth. You may also want to experiment with "Shirataki" or spiralized butternut squash to sub for the rice noodles usually found in traditional Pad Thai.
Serving Size: Makes 3 - 2 c. servings
Number of Servings: 3
Recipe submitted by SparkPeople user JANELOVESJESUS.
Nutritional Info Amount Per Serving
- Calories: 248.9
- Total Fat: 6.0 g
- Cholesterol: 221.0 mg
- Sodium: 2,888.8 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 5.3 g
- Protein: 29.0 g
Member Reviews