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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Place shirataki noodles in a bowl of hot water; set aside.
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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.
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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.
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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.
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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.
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Transfer tofu-noodle mixture to a serving bowl and top with remaining cashews, bean sprouts, and lime wedges.
