Tofu Noodle Pad Thai

Name: Tofu Noodle Pad Thai
Yield: 593 g
Ingredients: perilla leaves 10 piece (20 leaves); minced garlic 5 teaspoon; green onion 20 g; fresh eggs 55 pcs; crispy crunchy chicken breast 90 pcs; onion 20 g; peanut butter crunch 10 g; bean sprouts 130 g; fresh cabbage 200 g; red pepper powder 3 spoon; allulose syrup 10 spoon; Sriracha sauce 10 g; dark soy sauce 10 ml; oyster sauce 10 g; tuna fish sauce 10 g

433 kcal

#tofu noodles #Pad Thai #low carb #Thai cuisine #diet #gluten free #stir-fried noodles #chicken breast #high protein #healthy

Image coming soon

Ingredients

Main ingredients

perilla leaves 0.5 piece (20 leaves)
minced garlic 1 teaspoon
green onion 20 g
fresh eggs 1 pcs
crispy crunchy chicken breast 1 pcs
onion 20 g
peanut butter crunch 10 g
bean sprouts 130 g
fresh cabbage 200 g

Seasonings/Sauce

red pepper powder 3 spoon
allulose syrup 10 spoon
Sriracha sauce 10 g
dark soy sauce 10 ml
oyster sauce 10 g
tuna fish sauce 10 g

Nutrition summary

Carbohydrates 48.8 g 41%

Protein 38.96 g 33%

Fat 13.35 g 25%

Serving size 593g

Cooking steps

1

Wash the tofu noodles and vegetables thoroughly.
2

Blanch the tofu noodles in boiling water.
3

Heat cooking oil in a pan and sauté minced garlic.
4

Add chicken or shrimp and cook through.
5

Add vegetables (onion, bean sprouts, carrot, etc.) and stir-fry.
6

Add the tofu noodles and Pad Thai sauce, then mix well.
7

Beat the egg and add it to the pan, stir-frying everything evenly.
8

Garnish with peanuts, cilantro, and lemon to finish.

Tofu Noodle Pad Thai

AI 영양사 앤디