Tofu Noodle Pad Thai 2 (Egg-Free)

Name: Tofu Noodle Pad Thai 2 (Egg-Free)
Total time: 10 min
Yield: 405 g
Ingredients: Minced Garlic 10 tsp; Fresh Bean Sprouts 100 g; Medium Shrimp 110 g; Tofu Noodles 100 pack; Apple Vinegar 10 ml; Allulose Syrup 40 spoon; Low-Sugar Oyster Sauce 10 portion; Sriracha Sauce 15 portion (2 spoons); Tuna Sauce 10 g

Cook 10 min Difficulty EASY 307 kcal

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Ingredients

Main ingredients

Minced Garlic 2 tsp
Fresh Bean Sprouts 100 g
Medium Shrimp 110 g
Tofu Noodles 1 pack

Seasonings/Sauce

Apple Vinegar 10 ml
Allulose Syrup 40 spoon
Low-Sugar Oyster Sauce 10 portion
Sriracha Sauce 15 portion (2 spoons)
Tuna Sauce 10 g

Nutrition summary

Carbohydrates 48.8 g 45%

Protein 43.14 g 40%

Fat 7.14 g 15%

Serving size 405g

Cooking steps

1

Rinse the tofu noodles under running water.
2

Cut the onion, bean sprouts, and chives into bite-sized pieces.
3

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

Add the tofu noodles and stir-fry together.
5

Add the bean sprouts and chives, and stir-fry.
6

Pour in the Pad Thai sauce and mix well.
7

Once all ingredients are cooked, transfer to a plate.
8

Garnish with crushed peanuts and lime to serve.

Tofu Noodle Pad Thai 2 (Egg-Free)

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