A low-carb twist on the Thai classic: shirataki konjac noodles replace rice noodles, drastically reducing the carb count per serving. Juicy shrimp, scrambled eggs, crunchy bean sprouts, and a tangy tamarind-tamari sauce make this completely satisfying — and ready in under 25 minutes.
Open the konjac noodle packets, drain, and rinse thoroughly under cold water for 1–2 minutes — this removes the natural odor. Pat dry with paper towels.
Heat a large non-stick wok or skillet over high heat (no oil). Add the noodles and dry-fry for 3–4 minutes, tossing constantly, until they squeak and any residual moisture has evaporated. Transfer to a plate.
In a small bowl, whisk together the tamari, fish sauce, tamarind paste, and sweetener until the tamarind is fully dissolved. Set aside.
Add 1 tbsp sesame oil to the hot wok. Add the shrimp and stir-fry over high heat for 1–2 minutes until heated through and lightly golden. Transfer to the plate with the noodles.
Add the remaining 1 tbsp sesame oil. Add the minced garlic and cook for 30 seconds. Crack in the eggs and scramble them, breaking into small pieces, about 1–2 minutes.
Return the noodles to the wok. Pour the sauce over and toss everything together for 1–2 minutes until the noodles are well coated.
Add the shrimp back in along with half the green onions and the bean sprouts. Toss for 1 minute — the sprouts should stay crunchy.
Divide among 4 bowls. Top each with crushed peanuts, the remaining green onions, fresh cilantro, chili flakes, and a lime wedge. Serve immediately.
The konjac noodles in this dish contain almost no digestible carbohydrates — their glucomannan fiber passes through without raising blood glucose, unlike traditional rice noodles. Carbs come mainly from the tamarind, peanut garnish, and bean sprouts, making glycemic impact very low. Use your usual dosing method agreed with your care team to dose precisely, and log your meal and post-prandial readings in your journal.
