Vegan Shirataki Pad Thai

• Produce

  • 1 1/2 cup Bean sprouts
  • 1 tbsp Garlic
  • 1 tbsp Ginger
  • 1 bunch Green onions, green and whites separated; whites chopped and greens thinly sliced on the diagonal
  • 1 Lime, wedges
  • 2 tbsp Peanuts
  • 1/2 cup Shallots
  • 1/4 cup Wet tamarind

• Refrigerated

  • 6 oz Tofu, Soft

• Canned Goods

  • 1 cube Mushroom bouillon

• Condiments

  • 1 Pad thai sauce
  • 5/16 cup Soy sauce, low sodium
  • 1 Sriracha

• Pasta & Grains

  • 6 7-oz packages Shirataki noodles

• Baking & Spices

  • 1/4 cup Brown sugar
  • 1/2 tsp Red pepper
  • 2 tbsp Table sugar

• Liquids

  • 1 cup Water

• Other

  • 2 tbs cilanto, chopped
  • 1 tbs PB2 (you can substitute peanut butter

Found on homesweetjones.com

Description

Ingredients

• 6 7-oz packages shirataki noodles (I use Miracle Noodle)
• 1/2 c shallots, thinly sliced
• 1 bunch green onions, green and whites separated; whites chopped and greens thinly sliced on the diagonal
• 1/2 tsp crushed red pepper
• 1 tbs garlic, minced
• 1 tbs ginger, minced
• 1-1/2 c bean sprouts
• 6 oz soft tofu
• 2 tbs cilanto, chopped
• 2 tbs peanuts, coarsley chopped
• sriracha, to taste
• lime wedges, for serving
• Pad Thai Sauce
• 1/4 c wet tamarind
• 1 c boiling water
• 1 cube mushroom bouillon
• 1/4 c + 1 tbs low sodium soy sauce
• 1/4 c brown sugar
• 2 tbs table sugar
• 1 tbs PB2 (you can substitute peanut butter)

Directions

• Prepare the shirataki noodles
• Drain the noodles and rinse thoroughly with hot water. Boil noodles for one minute and drain. Place in a wok or large pan over high heat and dry fry until water is dissolved. Set aside.
• Prepare the Pad Thai sauce
• Soak the tamarind and bouillon in the boiling water for at least 15 minutes, mashing and whisking periodically. Strain through cheesecloth or force through a fine sieve, squeezing out as much liquid as possible. Discard the stems and seeds.
• Add soy sauce, sugars, and PB2 to the tamarind mixture. Whisk until sugars are dissolved and set aside.
• Stir-fry the Pad Thai
• Place a wok or large pan over medium-high heat and spray with non-stick spray. Add shallots, the white parts of the green onions, and red pepper. Stir fry until shallots are tender, about 2-3 minutes.
• Add garlic, ginger, and bean sprouts and saute until fragrant, about another minute. Deglaze with a small amount of sauce if anything threatens to stick.
• Add tofu and noodles, stir to combine breaking tofu into small pieces that resemble egg.
• Add remaining sauce and green onions and stir to combine.
• Garnish with cilantro and peanuts. Serve with sriracha and lime wedges.

Nutrition