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Shirataki Meatless Meat Pad Thai

4

25 min

Shirataki Meatless Meat Pad Thai

Shirataki Meatless Meat Pad Thai Photo 1

Time

25 min

Serving

4 persons

Calories

363

Rating

4.00★ (5)

Cuisine

Author: Victoria Buriak
A fast and easy vegetarian pad Thai recipe. Stop emptying your wallet eating out and eat in!

Ingredients

  • shirataki noodles: 2 packages (7 ounce packages, drained)
  • vegetable oil: 1 Tbsp
  • tofu, cut into chunks: 1 pack (12 ounce pack)
  • reduced-sodium soy sauce: 0.25 cup
  • lemon juice: 0.5 cup
  • white sugar: 0.25 cup
  • peanut butter: 2 Tbsp
  • Sriracha hot sauce: 1 Tbsp
  • eggs: 2 piece
  • mushrooms: 1 can (4.5 ounce can)
  • cashews: 0.5 cup (divided, chopped)
  • bean sprouts: 1 cup
  • lime: 1 piece (cut into wedges)

Metric Conversion

Stages of cooking

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  1. Place shirataki noodles in a bowl of hot water; set aside.
    Shirataki Meatless Meat Pad Thai Photo 2
  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.
    Shirataki Meatless Meat Pad Thai Photo 3
  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.
    Shirataki Meatless Meat Pad Thai Photo 4
  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.
    Shirataki Meatless Meat Pad Thai Photo 5
  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.
    Shirataki Meatless Meat Pad Thai Photo 6
  6. Transfer tofu-noodle mixture to a serving bowl and top with remaining cashews, bean sprouts, and lime wedges.
    Shirataki Meatless Meat Pad Thai Photo 7

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