Shirataki Meatless Meat Pad Thai

1. 1

   Put the shirataki noodles in a bowl of hot water and set them aside.

2. 2

   Heat oil in a skillet over medium heat; cook and stir the tofu until lightly browned and cooked through, 5 to 10 minutes. Move the tofu to a plate, keeping the skillet on the heat.

3. 3

   Whisk soy sauce, lemon juice, sugar, peanut butter, and sriracha sauce together in a small microwave-safe bowl; microwave until the peanut sauce is melted and smooth, about 20 seconds. Stir well.

4. 4

   Cook and stir the eggs in the hot skillet until cooked through and scrambled, about 5 minutes. Stir in the mushrooms and tofu; add 1/2 of the peanut sauce and mix well.

5. 5

   Drain the shirataki noodles and add them to the egg mixture; pour in the remaining peanut sauce. Sprinkle 1/4 cup cashews over the tofu-noodle mixture and mix well. Reduce the heat to medium-low and simmer until the sauce thickens, 5 to 7 minutes.

6. 6

   Move the tofu-noodle mixture to a serving bowl and top with the remaining cashews, bean sprouts, and lime wedges.

• Calories 367.72 kcal Moderate
• Protein 18.18 g Good Source
• Carbs 37.0 g Moderate
• Total Fat 19.56 g High
• Saturated Fat 3.98 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 117.22 mg High
• Sodium 1057.4 mg High
• Fiber 7.02 g Good Source
• Sugar 17.85 g High
• Added Sugar 0.53 g Low Source
• Calcium 134.3 mg Moderate
• Iron 5.92 mg Good Source
• Potassium 1167.92 mg Good Source
• Vitamin A 84.84 mcg_rae Low Source
• Vitamin C 6.09 mg Low Source
• Vitamin D 2.6 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Peanuts 🥜
• Tree Nuts 🌰
• Eggs 🥚
• Soy 🌱