Tofu Noodle Pad Thai

Name: Tofu Noodle Pad Thai
Yield: 228 g
Ingredients: enoki mushrooms 25 g; bean sprouts 100 g; thin tofu noodles 50 g; Sriracha sauce 15 batch (2 spoons); peperoncino 3 g; brown sugar 5 g; cooking wine 5 g; oyster sauce 15 batch (2 spoons); dark soy sauce 10 ml

Difficulty EASY 183 kcal

#low sugar #high protein #low carb #low calorie

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Ingredients

Main ingredients

enoki mushrooms 25 g
bean sprouts 100 g
thin tofu noodles 50 g

Seasonings/Sauce

Sriracha sauce 15 batch (2 spoons)
peperoncino 3 g
brown sugar 5 g
cooking wine 5 g
oyster sauce 15 batch (2 spoons)
dark soy sauce 10 ml

Nutrition summary

Carbohydrates 20.19 g 43%

Protein 12.87 g 27%

Fat 6.17 g 30%

Serving size 228g

Cooking steps

1

Rinse the tofu noodles thoroughly.
2

Prepare the onion, bean sprouts, garlic, and chives.
3

Beat the egg smoothly and scramble in a pan.
4

Add tofu noodles, vegetables, and scrambled eggs to the pan and stir-fry.
5

Add Pad Thai sauce and mix well while stir-frying.
6

Serve on a plate with crushed peanuts and lime on the side.

Tofu Noodle Pad Thai

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