In a small bowl, whisk together the coconut aminos, sesame oil, monk fruit extract, fresh lime juice, sriracha, thai red curry paste, fish sauce and peanut butter. Set aside.
Bring a large pot of salted water to boil on the stove.
Rinse the shirataki noodles thoroughly using a fine mesh strainer.
Add the shirataki noodles to the boiling water and cook for 2 minutes.
Drain the noodles and set them aside.
Heat the coconut oil in a large skillet or wok on the stove over medium high heat.
Once the oil is hot, add the garlic and shrimp, cook for 1 minute.
Flip the shrimp and move them to the side of the pan.
Pour the lightly beaten eggs into the skillet.
Cook the eggs, stirring them until cooked and scrambled, about 2 minutes.
Add the cooked noodles and prepared sauce to the skillet, toss everything together, continue cooking for 2-3 minutes.
Remove from the heat and divide the pad thai between four bowls.
Top with the bean sprouts, green onions, cilantro leaves, peanuts and lime wedges.
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Notes
To make this recipe with chicken: You can marinate the chicken first using this Thai Chicken Recipe, or you can skip the marinade. Either way, you'll want to add ½ pound of cubed chicken breast to the skillet when the coconut oil is hot and saute for 3-4 minutes before adding the garlic. Since shrimp cooks faster than chicken, you'll need that extra 2-3 minutes of cook time.
The shirataki noodles can be replaced with zucchini noodles or spaghetti squash to still make this dish low carb.
The sauce can be prepped up to 5 days ahead of time and stored in the refrigerator until you're ready to prepare the dish.
To make this recipe vegan, use a vegetarian curry paste that does not contain shrimp paste and use a vegan fish sauce. Replace the shrimp with ½ pound of chopped vegetables. Add the vegetables to the hot coconut oil in the pan, saute for 3-4 minutes, then add the garlic and saute for an additional minute. Follow the other instructions as listed in the recipe. Omit the eggs.If you'd like, you can replace them with crumbled tofu.