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Vegetarian Keto Dish: Tofu Pad Thai

Loosely based on a famous Thai stir-fry Pad Thai, this delicious vegetarian keto dish is another reason shirataki noodles are just fantastic..

Don’t forget that it is clearly not suitable for those with peanut allergies, but they can be garnished with a generous amount of sesame seeds too if you really want to give it a go.

We brown the tofu first then remove them from the pan temporarily, so as not to overcook it. Do not be alarmed at the carb count of 11g per serving, the NET carbs are still below 10g – so enjoy this delicious stir-fry on a day when your daily macros will allow it.

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Ingredients

  • 4.5oz drained shirataki noodles (125g)
  • 2 TB peanuts
  • 2 tsp sesame oil / roasted peanut oil
  • 2.5oz tofu cut into cubes (70g)
  • 1 garlic clove, peeled and sliced
  • 1 spring onion, sliced at an angle
  • ½ red chili, seeds removed and finely chopped
  • 1 egg, lightly beaten
  • 3 TB dark soy sauce
  • 2 TB light soy sauce
  • ½ TB fish sauce
  • ¼ tsp granulated artificial sweetener
  • handful bean sprouts, washed (1oz / 30g)
  • a few coriander leaves

 

Instructions

  1. Rinse the shirataki noodles very well, as per the packet instructions to eliminate the smell. It also helps to boil it up a bit and then rinse again. Drain and set aside
  2. In a large pan or wok, toast the peanuts until fragrant then remove and set aside. In the same wok, heat one teaspoon sesame oil and brown the tofu over medium heat. Remove and set aside.
  3. Add the second teaspoon sesame oil into the same pan and gently fry the garlic, half the spring onions and half the finely diced red chillies. Tip in the lightly beaten egg and swirl the pan to create a very thin omelette. Use your spatula or spoon to “break up” the thinly fried omelette into smaller pieces.
  4. Add the dark soy sauce and light soy sauce to the pan along with the drained noodles, and bean sprouts (keep some raw sprouts aside for garnishing).
  5. Add the granulated sweetener powder (in authentic Pad Thai, this is usually brown sugar), the remaining spring onions and red chillies and toss well to evenly coat and warm through the whole noodle mixture.
  6. Lastly, add three-quarters of the toasted peanuts into the mixture tip into a bowl. Garnish with the sprouts you set aside, the remaining peanuts and the coriander. And don’t forget, these always taste better when eaten with chopsticks.

 

Contains wheat, peanuts, eggs, sesame, fish, shellfish, soy


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