Easy 118 min

Shirataki Meatless Meat Pad Thai

african american_region asian caribbean chinese european filipino french greek japanese korean middle eastern region thai main drink side sweet spicy sour savory umami hard fast

Prep

36 min

Cook

82 min

Total

118 min

Ingredients (13)

2 (7 ounce) packages shirataki noodles, drained g

1 tablespoon vegetable oil g

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

¼ cup reduced-sodium soy sauce g

½ cup lemon juice g

¼ cup white sugar g

2 tablespoons peanut butter g

1 tablespoon sriracha hot sauce g

2 eggs g

1 (4.5 ounce) can mushrooms g

½ cup chopped cashews, divided g

1 cup bean sprouts g

1 lime, cut into wedges g

Nutrition

kcal

fat

carbs

protein

Instructions

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

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.

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.

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.

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.

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