Tofu Shirataki Pad Thai


Adapted from
Serves 2

Photography by Jenna Northcutt


Tofu Shirataki Pad Thai


For 1 Batch(es)


  • 1 8-oz. package non-GMO tofu shirataki noodles, fettuccine style
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon(s) fish sauce
  • 1/2 teaspoon(s) Sriracha sauce
  • 1/2 teaspoon(s) rice vinegar
  • 1 tablespoon(s) peanut oil
  • 2 garlic cloves, minced
  • 4 large shrimp, peeled and cleaned
  • 1 egg, whisked
  • 1 cup(s) bean sprouts
  • 2 scallions, sliced, divided
  • 2 tablespoons unsalted peanuts, chopped
  • 2 tablespoons cilantro, chopped
  • 2 lime wedges, for garnish

Tofu Shirataki Pad Thai Directions

  1. Drain the shirataki and rinse under cold water for 30 seconds. Allow the noodles to dry on paper towels.
  2. Make the sauce by mixing together the lemon juice, fish sauce, Sriracha and rice vinegar and set aside.
  3. Heat a large pan, add the oil and sauté the garlic for 1 minute. Add the shrimp and fry for 2 minutes.
  4. Add the egg and quickly scramble. Add the shirataki noodles and stir well.
  5. Stir in the sauce mixture and cook for 3 minutes. Add the sprouts and half of the scallions and cook for 1 minute.
  6. Transfer to serving dishes and top with the remaining scallions, peanuts and cilantro. Garnish with lime wedges.

Recipe notes

This pad Thai is a great option for carb-free enthusiasts.

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