Konjac Noodle Pad Thai

Name: Konjac Noodle Pad Thai
Total time: 10 min
Yield: 850 g
Ingredients: Frozen Shrimp 400 pieces (3-4 shrimps); Tofu Konjac Noodles 180 pack; Soy Protein Noodles 150 g; Squeezed Lemon Juice 20 ml; Minced Garlic 15 teaspoon; Queen's Tree Peanut Butter Crunch 45 g; Jin Soy Sauce 10 ml; TS Extra Virgin Olive Oil 30 ml

Cook 10 min Difficulty EASY 936 kcal

#Diet #Low calorie #Low carb

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Ingredients

Main ingredients

Frozen Shrimp 4 pieces (3-4 shrimps)
Tofu Konjac Noodles 1 pack
Soy Protein Noodles 150 g

Seasonings/Sauce

Squeezed Lemon Juice 20 ml
Minced Garlic 15 teaspoon
Queen's Tree Peanut Butter Crunch 45 g
Jin Soy Sauce 10 ml
TS Extra Virgin Olive Oil 30 ml

Nutrition summary

Carbohydrates 24.36 g 10%

Protein 97.29 g 41%

Fat 51.6 g 49%

Serving size 850g

Cooking steps

1

Rinse the konjac noodles thoroughly and blanch them.
2

Cut chicken breast and tofu into bite-sized pieces.
3

Julienne the carrots, onions, and bean sprouts.
4

Heat oil in a pan and stir-fry the chicken breast.
5

Add tofu, carrots, and onions, and stir-fry together.
6

Add konjac noodles and pour in the sauce, then stir-fry.
7

Add bean sprouts and minced garlic, and quickly stir-fry while mixing.
8

Serve on a plate and top with lime, crushed peanuts, and cilantro.

Konjac Noodle Pad Thai

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