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Vegetarian Shirataki Pad Thai

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
25 min
SERVINGS
4 servings
Dinner
Vegetarian Shirataki Pad Thai
Ingredients
  • 2 (7 ounce) packages shirataki noodles, drained
  • 1 tablespoon vegetable oil
  • 1 (12 ounce) package tofu, cut into chunks
  • 1/4 cup reduced-sodium soy sauce
  • 1/2 cup lemon juice
  • 1/4 cup white sugar
  • 2 tablespoons peanut butter
  • 1 tablespoon sriracha hot sauce
  • 2 eggs
  • 1 (4.5 ounce) can mushrooms
  • 1/2 cup chopped cashews, divided
  • 1 cup bean sprouts
  • 1 lime, cut into wedges
Instructions
1
Submerge shirataki noodles in boiling water; let them sit for a moment before setting them aside temporarily.
2
Heat oil in a pan over medium heat; cook and stir tofu until it's lightly browned and cooked through, taking around 5 to 10 minutes. Transfer the tofu to a plate, keeping the pan over heat.
3
Combine soy sauce, lemon juice, sugar, peanut butter, and sriracha sauce in a small microwave-safe container; heat it in the microwave until the peanut sauce is smooth and fully incorporated, approximately 20 seconds. Stir well.
4
Cook and stir eggs in the hot pan until they're cooked through and scrambled, taking about 5 minutes. Mix mushrooms with the eggs; add half of the peanut sauce and mix it in thoroughly.
5
Drain shirataki noodles and combine them with the egg mixture; pour in the remaining peanut sauce. Sprinkle 1/4 cup of cashews into the tofu-noodle mixture and mix it well. Lower the heat to medium-low and let it simmer until the sauce thickens, taking around 5 to 7 minutes.
6
Transfer the tofu-noodle mixture to a serving dish and top it with remaining cashews, bean sprouts, and lime wedges.