For this recipe I wanted to show the versatility of soybean based products so I decided to make something most of us love and crave on a regular basis: pad thai!
I’m using tofu shirataki noodles (fettuccini type) because they are the closest to flat rice noodles. I also wanted to keep this dish low in sodium so I substituted the saltiness for acidity and added sriracha sauce for a little extra heat. The result is pretty close to the real thing!
You can also add chicken or tofu to this tofu shirataki noodles pad Thai recipe if you want it to be more filling. The noodles soften when they are cooked and take on a very similar texture to rice noodles.
The only difference is they do not absorb flavor as well as starchy noodles so I recommend letting your pad Thai sit for a couple of minutes before eating it.
This helps the flavors settle on to the tofu shirataki noodles.
There is so much you can do with House Foods tofu shirataki noodles and with summer arriving really soon, they make amazing cold noodle dishes! You can eat tofu shirataki noodles dipped in cold ponzu sauce (like my chilled ponzu noodles with avocado and peppers) or served as a substitute to pasta or udon noodles. I’m telling you, the options are endless with tofu shirataki noodles!
Shirataki Noodle Pad Thai
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 2 people 1x
- Category: Noodles
- Method: Skillet
- Cuisine: Thai
- Diet: Vegetarian
Description
This is a light, healthy and easy recipe for tofu shirataki noodles pad Thai. And it takes less than 20 minutes to make!
Ingredients
- 8 ounces fettuccini style shirataki noodles
- 1 tablespoon vegetable oil
- 2 cloves garlic (minced)
- 4 large shrimp (peeled)
- 1 large egg (whisked)
- 2 tablespoons fresh lemon juice
- 1/2 tablespoon fish sauce
- 1/2 tablespoon sriracha sauce
- 1/2 tablespoon rice vinegar
- 2 tablespoons dried shrimp (optional)
- 2 tablespoons unsalted peanuts
- 1 cup bean sprouts
- 2 stalks scallions (finely chopped)
- 2 tablespoons cilantro (roughly chopped)
- lime wedges for serving
Instructions
- Drain the shirataki noodles and rinse under cold water for 30 seconds. Drain well and let them dry.
- In a large pan over high heat, add oil and garlic and fry for 1 minute.
- Add shrimp and fry for 2 minutes.
- Add the egg and stir quickly to scramble it.
- Add the shirataki noodles and stir well.
- Stir in lemon juice, fish sauce, sri racha sauce, rice vinegar and dried shrimp, and stir well. Cook for 3 minutes.
- Add sprouts and half of the scallions and cook for 1 minute.
- Transfer on to a plate (or divide equally among two plates) and top with peanuts and cilantro. Serve with lime wedge.
Nutrition
- Serving Size:
- Calories: 203
- Sugar: 3.8 g
- Sodium: 627.9 mg
- Fat: 11.7 g
- Saturated Fat: 2.7 g
- Carbohydrates: 8.9 g
- Fiber: 4.3 g
- Protein: 18.8 g
- Cholesterol: 185.1 mg
Miso soup is my favorite tofu recipe
Miso soup.
I like tofu with mixed veggies in a stir fry with seafood! YUM
Agedashi tofu is my favorite dish. I also love using it in stir fry with fresh seasonal veggies.