Pad Thai with Zero Noodles

I recently found out about these things called Zero Noodles. Otherwise known as Miracle Noodles, Skinny Noodles or what they really are: Shirataki Noodles. Silly me assumed they were made out of some sort of mushroom. Nope, after some quick google searching, it turns out that these AWESOME noodles are actually made from the konjac yam and because they are “largely composed of water and glucomannan, a water-soluble dietary fiber, they are very low in digestible carbohydrates and calories”  (thanks Wikipedia!)).

But what do they taste like!? Guess what. NOTHING.

What does that mean? They are an amazing GUILT-FREE base for all of your Asian-inspired dishes! 2/3 cup of these guys is only 15 calories. This is practically FREE FOOD!

Are you following Ultimate Portion Fix and wondering what container they belong in? According to the Beachbody Message Boards, we are being told that these are either FREE or 3 servings (the whole darn package) = 1/2 a yellow. Any way you dish it (haha), this is amazing news.

The tricky part, as with anything, is to be aware of what else you are mixing into these noodles. The key is not to go overboard with tons of sauce. Just like a salad, you have the power to turn something amazingly low-carb into a calorie laden meal that no longer is “healthy.”

My fave thing to do with Zero Noodles? Pad Thai of course!

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Pad Thai with Zero Noodles

  • Author: Lawfully Lean


I like to top this Pad Thai with my SIMPLE Grilled Shrimp recipe or even some leftover grilled or rotisserie chicken.  When I am REALLY in a pinch, I sauté a package of ground (organic) chicken with some fresh garlic and ginger and call it a day! 


  • 2 Packages of Zero Noodles (drained and rinsed first!)
  • 2 cloves garlic, minced
  • 2 inches peeled fresh ginger, minced
  • 2 tsp toasted sesame oil (divided, which means you need 1 tsp x 2)
  • 4 TBS coconut aminos
  • 2 tsp of reduced-sodium Tamari soy sauce
  • 1 1/2 TBS of natural (no oil or sugar added!!!!!) peanut butter (I prefer crunchy)
  • 1 TBS Rice Wine Vinegar 
  • 1.5 cups of fresh broccoli florets, in bite size pieces
  • 2 bell peppers (I like red, orange or yellow), cut into thin strips
  • fresh lime wedges


  1. In a small bowl, combine coconut aminos, soy, 1 tsp toasted sesame oil, rice wine vinegar, and peanut butter.  Set aside.
  2. Heat 1 tsp of sesame oil until it is shimmering.  If your pan needs some extra oil, spray a tad of your favorite non-stick spray in there to get your pan ready for the garlic and ginger.  Add in your garlic and ginger.  Sauté 30 – 60 seconds, making sure not to let your garlic burn and until it is fragrant.
  3. Add in your broccoli and red bell pepper.  Stir every minute or so.  After about 3 -4  minutes, add your DRAINED Zero Noodles.
  4. Stir in sauce so it coats all of your veggies and noodles.
  5. Cook for another 4 minutes or so, until your veggies are cooked to your liking, but still have some crunch.
  6. Serve with fresh lime wedges!

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