Tofu Shirataki Pad Thai
Ingredients
- 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
Instructions
- Drain the shirataki and rinse under cold water for 30 seconds. Allow the noodles to dry on paper towels.
- Make the sauce by mixing together the lemon juice, fish sauce, Sriracha and rice vinegar and set aside.
- Heat a large pan, add the oil and sauté the garlic for 1 minute. Add the shrimp and fry for 2 minutes.
- Add the egg and quickly scramble. Add the shirataki noodles and stir well.
- Stir in the sauce mixture and cook for 3 minutes. Add the sprouts and half of the scallions and cook for 1 minute.
- Transfer to serving dishes and top with the remaining scallions, peanuts and cilantro. Garnish with lime wedges.
Notes
This pad Thai is a great option for carb-free enthusiasts.
Photography by Jenna Northcutt
