Tofu Noodle Pad Thai

Name: Tofu Noodle Pad Thai
Total time: 20 min
Yield: 655.5 g
Ingredients: frozen shrimp 42 g; roasted almonds 4.8 g; dried wood ear mushrooms 5.3 g; bean sprouts 90 g; bok choy 26.5 g; crab sticks (zero flour) 36 g; angel hair kelp noodles 101 g; fresh eggs 120 g; Anchor unsalted butter 8.2 g; fresh 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; allulose (sugar substitute) 3.3 g; Sriracha sauce 15 g; Panda oyster sauce 6.4 g; 701 brewed soy sauce 8 g; P.O.D. lemon juice 10 ml

Cook 20 min Difficulty EASY 619 kcal

#tofu noodles #pad thai #low carb #thai food #low calorie #stir-fried noodles #diet food #gluten free #seafood #easy recipe

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Ingredients

Main ingredients

frozen shrimp 42 g
roasted almonds 4.8 g
dried wood ear mushrooms 5.3 g
bean sprouts 90 g
bok choy 26.5 g
crab sticks (zero flour) 36 g
angel hair kelp noodles 101 g
fresh eggs 120 g
Anchor unsalted butter 8.2 g
fresh 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
allulose (sugar substitute) 3.3 g
Sriracha sauce 15 g
Panda oyster sauce 6.4 g
701 brewed soy sauce 8 g
P.O.D. lemon juice 10 ml

Nutrition summary

Carbohydrates 48.13 g 30%

Protein 52.99 g 33%

Fat 26.15 g 37%

Serving size 655.5g

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), sauté with ground peanuts
4

Add tofu noodles and all sauces except for lemon and chili powder
5

Add lemon juice and stir-fry, then scramble eggs in the empty space
6

Add bean sprouts, garlic chives (if available), and chili powder

Tofu Noodle Pad Thai

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