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Shirataki Meatless Meat Pad Thai

Cost $10, save $15

Source: Recommended by CookGo

  • 15 Min
  • 4 Servings
  • $10

INGREDIENTS

  • Noodles

    • 2 (7 ounce) packages shirataki noodles, drained

  • Oil

    • 1 tablespoon vegetable oil

  • Protein

    • 1 (12 ounce) package tofu, cut into chunks

  • Sauce

    • ÂĽ cup reduced-sodium soy sauce
    • ½ cup lemon juice
    • ÂĽ cup white sugar
    • 2 tablespoons peanut butter
    • 1 tablespoon sriracha hot sauce

  • Add-ins

    • 🥚 2 eggs
    • 1 (4.5 ounce) can mushrooms
    • ½ cup chopped cashews

  • Toppings

    • 1 cup bean sprouts
    • 🍋 1 lime, cut into wedges

STEPS

1

Place shirataki noodles in a bowl of hot water; set aside.

2

Heat oil in a skillet over medium heat; cook and stir tofu until lightly browned and cooked through, 5 to 10 minutes. Transfer tofu to a plate, keeping skillet over heat.

3

Whisk soy sauce, lemon juice, sugar, peanut butter, and sriracha sauce together in a small microwave-safe bowl; heat in microwave until peanut sauce is melted and smooth, about 20 seconds. Stir well.

4

Cook and stir eggs in the hot skillet until cooked through and scrambled, about 5 minutes. Mix mushrooms and tofu into eggs; add 1/2 of the peanut sauce and mix well.

5

Drain shirataki noodles and add to egg mixture; pour in the remaining peanut sauce. Sprinkle 1/4 cup cashews into tofu-noodle mixture and mix well. Reduce heat to medium-low and simmer until sauce thickens, 5 to 7 minutes.

6

Transfer tofu-noodle mixture to a serving bowl and top with remaining cashews, bean sprouts, and lime wedges.

NUTRIENTS

Per 1 serving

🔥

363

Calories

  • 17g
    Protein
  • 32g
    Carbs
  • 22g
    Fats

đź’ˇ Tips

If you don't have shirataki noodles, you can substitute with zucchini noodles or konjac noodles.Use fresh lime slices for an added tangy flavor.Double the peanut butter for a creamier sauce.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.