Tofu Noodle Pad Thai

Name: Tofu Noodle Pad Thai
Total time: 15 min
Yield: 505 g
Ingredients: Fresh egg 55 piece; Green onion 10 g; Minced garlic 5 teaspoon; Raw cabbage 20 g; Dried shrimp 15 serving; Frozen shrimp 150 serving (3-4 pieces); Thin tofu noodles 100 g; Olive oil 10 spoon; Nutteeful Peanut Butter Crunchy 10 g; Green chili pepper 25 piece; Brewed vinegar 10 ml; Anchovy fish sauce 10 g; Oyster sauce 15 serving (2 spoons); Soy sauce 10 serving; Allulose syrup 60 spoon

Cook 15 min Difficulty NORMAL 650 kcal

#Low-carb #High-protein #Diet #Low-calorie #Intermittent fasting

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Ingredients

Main ingredients

Fresh egg 1 piece
Green onion 10 g
Minced garlic 1 teaspoon
Raw cabbage 20 g
Dried shrimp 0.5 serving
Frozen shrimp 1.5 serving (3-4 pieces)
Thin tofu noodles 100 g
Olive oil 1 spoon

Seasonings/Sauce

Nutteeful Peanut Butter Crunchy 10 g
Green chili pepper 25 piece
Brewed vinegar 10 ml
Anchovy fish sauce 10 g
Oyster sauce 15 serving (2 spoons)
Soy sauce 10 serving
Allulose syrup 60 spoon

Nutrition summary

Carbohydrates 56.72 g 28%

Protein 72.49 g 35%

Fat 33.56 g 37%

Serving size 505g

Cooking steps

1

Rinse the tofu noodles in water and drain well.
2

Add cooking oil to a pan and sauté minced garlic.
3

Add shrimp and chicken breast and cook thoroughly.
4

Beat the eggs and scramble them in the pan.
5

Add the tofu noodles to the pan and stir-fry.
6

Add julienned vegetables (onion, bell pepper, bean sprouts) and stir-fry together.
7

Add Pad Thai sauce (fish sauce, lime juice, stevia, etc.) and mix well.
8

Top with crushed peanuts and chopped cilantro.

Tofu Noodle Pad Thai

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