Does anyone know how to make Pad Thai?

[deniselisa]

I just bought the shirataki noodles (one like fettuchini) and want to make Pad Thai- I had it once from a former co-worker and it was so good! She made it with beef and shrimp, there was cilantro, egg, and some veggies with a thick noodle and it was a spicy taste with a slightly sweet background. She was orignally from Laos, so I don't know if different regions make it differently. If anyone can help, I would greatly appreciate any feedback! -Denise

[Rosebud]

This recipe (http://forum.lowcarber.org/showthread.php?t=250283) is made with konnyaku noodles, but I'm sure could be adapted. :)

Roz:rose:

[cartersg1]

The commercial sauce base is usually tomato-based and full of sugar but I'm deathly allergic to tomatoes. I make a roasted red pepper sauce instead and it still comes out great. I also make a "Pad Thai Stroganoff" with coconut milk instead of sour cream and a little curry browned in butter to cook the meat and veggies in, dump them into the skillet and add the milk, let simmer and reduce for a bit. It's a favorite in the house.

Alton Brown had a show on Pad Thai - search it on the Food Network site and it's a good place to start. Karen also has a recipe in ONE of those five billion of her cookbooks on my shelf. :) I own far too many cookbooks - or was that pairs of shoes??? Hmmm....

[IslandGirl]

Oh, do I hear you on the cookbookery, Ms. CartersG1 !

That being said, some of the excellent Ms. Barnaby's recipes are published in the public domain, and linkable. Here's Pad Thai and Thai Beef Salad, Karen-style, published by our local multicultural channel, the ultimate compliment at source:
http://www.channelm.ca/ce_index811.html

These aren't the fully LC versions (she is an excecutive chef running a full bore seafood/fusion restaurant and food consulting business, after all ;)).

As for switch-outs, easy-peasy. The ketchup, just switch out to sugar-free (Heinz 1-carb in the US, PC Blue Menu in Canada), the molasses, use a smaller amount, a molasses flavour, or even better, switch both the sugar/sweetener and the molasses out for Brown Sugar DiabetiSweet (US) or SugarTwin (Canada). And where specified, the noodles should be konnyaku/shirataki and the glutinous rice powder, well, I'd either leave it out or just add a touch of either not/Starch or some very fine coconut flour.

Enjoy!