Tofu Noodle Pad Thai

Name: Tofu Noodle Pad Thai
Total time: 20 min
Yield: 657.4 g
Ingredients: Frozen Shrimp 42 g; Roasted Almonds 4.8 g; Dried Wood Ear Mushrooms 5.3 g; Korean Bean Sprouts 90 g; Bok Choy 26.5 g; Flour-Free Crab Sticks 36 g; Angel Hair Seaweed 101 g; Raw Eggs 120 g; Anchor Unsalted Butter 8.2 g; Raw Garlic 9 g; Onion 52 g; Plain Thick Tofu Noodles 100 g; Anchovy Fish Sauce 4.9 g; Vietnamese Spring Roll Sauce 5 g; Chili Powder 3 g; Concentrated Chicken Stock 5.1 g; Sugar-Free Allulose 3.3 g; Sriracha Sauce 15 g; Panda Oyster Sauce 6.4 g; 701 Brewed Soy Sauce 9.9 g; POD Lemon Juice 10 ml

Cook 20 min Difficulty EASY 621 kcal

#tofu noodles #pad thai #low-carb #Thai cuisine #gluten-free #diet #Korean fusion #low-calorie #vegetarian-friendly #stir-fried noodles

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Ingredients

Main ingredients

Frozen Shrimp 42 g
Roasted Almonds 4.8 g
Dried Wood Ear Mushrooms 5.3 g
Korean Bean Sprouts 90 g
Bok Choy 26.5 g
Flour-Free Crab Sticks 36 g
Angel Hair Seaweed 101 g
Raw Eggs 120 g
Anchor Unsalted Butter 8.2 g
Raw Garlic 9 g
Onion 52 g
Plain Thick Tofu Noodles 100 g

Seasonings/Sauce

Anchovy Fish Sauce 4.9 g
Vietnamese Spring Roll Sauce 5 g
Chili Powder 3 g
Concentrated Chicken Stock 5.1 g
Sugar-Free Allulose 3.3 g
Sriracha Sauce 15 g
Panda Oyster Sauce 6.4 g
701 Brewed Soy Sauce 9.9 g
POD Lemon Juice 10 ml

Nutrition summary

Carbohydrates 48.37 g 30%

Protein 53.2 g 33%

Fat 26.15 g 37%

Serving size 657.4g

Cooking steps

1

Chop onion, garlic, and chili.
2

Sauté shrimp in butter, then add onion, garlic, and chili.
3

Add dried shrimp (if available) and ground peanuts, and stir-fry.
4

Add tofu noodles and all the sauce ingredients except lemon and chili powder.
5

Add lemon and stir-fry; scramble eggs in the empty space.
6

Finish with bean sprouts, chives (if available), and chili powder.

Tofu Noodle Pad Thai

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