Tofu Noodle Pad Thai+

Name: Tofu Noodle Pad Thai+
Total time: 20 min
Yield: 619 g
Ingredients: Frozen shrimp 42 g; Roasted almonds 4.8 g; Dried wood ear mushrooms 5.3 g; Domestic bean sprouts 90 g; Bok choy 26.5 g; Angel hair jelly 101 g; Fresh egg 120 g; Anchor unsalted butter 8.2 g; Fresh garlic 9 g; Onion 52 g; Plain thick tofu noodles 100 g; Anchovy fish sauce 4.8 g; Vietnamese wrap sauce 5 g; Chili powder 3 g; Concentrated chicken stock 5.1 g; Allulose (sugar replacement) 3.3 g; Sriracha sauce 15 g; Panda oyster sauce 6 g; Brewed soy sauce 701 8 g; POD lemon juice 10 ml

Cook 20 min Difficulty EASY 582 kcal

#Tofu noodles #Pad Thai #Low carb #Diet #Thai cuisine #Gluten-free #One meal #Protein #Asian food #Home-cooked

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Ingredients

Main ingredients

Frozen shrimp 42 g
Roasted almonds 4.8 g
Dried wood ear mushrooms 5.3 g
Domestic bean sprouts 90 g
Bok choy 26.5 g
Angel hair jelly 101 g
Fresh egg 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 4.8 g
Vietnamese wrap sauce 5 g
Chili powder 3 g
Concentrated chicken stock 5.1 g
Allulose (sugar replacement) 3.3 g
Sriracha sauce 15 g
Panda oyster sauce 6 g
Brewed soy sauce 701 8 g
POD lemon juice 10 ml

Nutrition summary

Carbohydrates 42.98 g 28%

Protein 49.02 g 32%

Fat 26.15 g 39%

Serving size 619g

Cooking steps

1

Chop onion, garlic, and chili
2

Sauté shrimp in butter -> add onion, garlic, and chili
3

Add dried shrimp (if available) and crushed peanuts
4

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

Add lemon and stir-fry -> scramble egg in empty space
6

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

Tofu Noodle Pad Thai+

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