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Shirataki Meatless Meat Pad Thai

Shirataki Meatless Meat Pad Thai

Cost $10, save $15

Source: Recommended by CookPal

  • 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

    • ¼ cup reduced-sodium soy sauce
    • ½ cup lemon juice
    • ¼ 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

  • 17
    Protein
  • 32
    Carbs
  • 22
    Fats

💡 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.