Tofu Noodle Pad Thai 1

Cook 20 min Difficulty EASY 692 kcal
#tofu noodles #pad thai #low carb #Thai food #diet #gluten free #stir-fried noodles #vegetarian #Asian cuisine #easy meal
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Ingredients
Main ingredients
  • bok choy 30 g
  • imitation crab (flour zero) 36 g
  • glass noodles 100 g
  • chicken breast 100 g
  • fresh eggs 2 pcs
  • Korean bean sprouts 50 g
  • peanuts 5 g
  • Anchor unsalted butter 10 g
  • fresh garlic 9 g
  • onion 50 g
  • thick plain tofu noodles 100 g
Seasonings/Sauce
  • Vietnamese wrap sauce 10 g
  • chili powder 3 g
  • concentrated chicken stock 5 g
  • allulose (no sugar) 6 g
  • sriracha sauce 20 g
  • anchovy fish sauce 2.5 g
  • Panda oyster sauce 10 g
  • 701 brewed soy sauce 10 g
  • PODI lemon 10 ml
Nutrition summary
Carbohydrates 48.9 g 28%
Protein 65.2 g 37%
Fat 27.64 g 35%
Serving size 676.5g
Cooking steps
  1. 1

    Dice onion and garlic, slice chicken breast.

  2. 2

    Stir-fry shrimp and chicken breast in butter (once it starts to cook), then add onion and garlic and stir-fry.

  3. 3

    Add dried shrimp (if available) and ground peanuts and stir-fry together.

  4. 4

    Add tofu noodles and all sauce ingredients except lemon and chili powder.

  5. 5

    Add lemon and stir-fry, then scramble egg in empty spot.

  6. 6

    Bean sprouts, chives (if available), sprinkle chili powder.

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