Shirataki Vegan Pad Thai

I love random trips to the Asian market, especially if I have no idea what I’m planning to make. Just strolling down each aisle and thinking of random recipes and grabbing random ingredients is my favorite thing to do. I was introduced to shirataki noodles by my sister when she was on a low-carb diet a few years ago. Shirataki noodles are made from Japaneses yams or sometimes tofu, which are translucent and a bit chewy.

Pad Thai came to mind as I already had bean sprouts, green onions, lime and peanut butter which are the main key ingredients in Pad Thai. This recipe will work best with the fettuccine wide shirataki noodles but I did not find them at my local market. Best part about cooking is learning to adapt from what you have in your kitchen pantry and getting creative. First steps of being your own chef!

Shirataki Vegan Pad Thai

Shirataki Vegan Pad Thai

1 package shirataki noodles
half onion, sliced
1/2 cup broccoli and carrot slaw¬† mix (Trader Joe’s)
1/2 cup bean sprouts
1 green onion, sliced
1/2 cup firm tofu, drained and crumbled
1 clove garlic, minced

Pad Thai Sauce:
3 tbsp soy sauce (or liquid amino for gluten free)
2 tbsp peanut butter, unsalted
1 tbsp agave
1 lime, juiced
1 clove garlic, minced
1/2 tbsp sesame oil

Drain noodles from package and rinse with cold water. Cut noodles with scissors to desired length. Set aside

In a small bowl, prepare Pad Thai sauce and whisk together until well combined. If mixture is too thick, add 1 tbsp water.

Meanwhile on medium-high heat, saute onions, broccoli-carrot mixture, green onions and bean sprouts with garlic for about 2-3 minutes. Add crumbled tofu and saute for another minute or two until tofu starts to brown. Add in noodles and sauce mixture until well combined. Simmer until mixture thickens for about 5-7 minutes.

Serve with a side fresh bean sprouts, lime wedges and our famous hot sauce Sriracha.

xoxo Sarah

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