Delicious Shirataki Meatless Meat Pad Thai Recipe | Quick & Easy Vegetarian Pad Thai
Looking for a flavorful, vegetarian twist on a classic dish? This Shirataki Meatless Meat Pad Thai is a game-changer! Quick to prepare and bursting with flavor, this recipe will have you enjoying restaurant-quality Pad Thai right at home.
Table of Contents
The Best Shirataki Meatless Meat Pad Thai
Notes on Ingredients
Shirataki noodles are a fantastic low-carb alternative to traditional noodles. Combined with tofu, mushrooms, and a tangy peanut sauce, this dish is both satisfying and nutritious. You can customize it by adding your favorite veggies or swapping tofu for another meat alternative.
How to Make Shirataki Meatless Meat Pad Thai
- Prep the Noodles: Place shirataki noodles in a bowl of hot water and set aside.
- Cook the Tofu: Heat vegetable oil in a skillet over medium heat. Cook and stir tofu chunks until lightly browned and cooked through, about 5 to 10 minutes. Transfer tofu to a plate.
- Prepare the Sauce: In a small microwave-safe bowl, whisk together soy sauce, lemon juice, white sugar, peanut butter, and sriracha sauce. Heat in the microwave until smooth, about 20 seconds. Stir well.
- Scramble the Eggs: In the same skillet, cook and stir eggs until cooked through and scrambled, about 5 minutes.
- Combine Ingredients: Add mushrooms and cooked tofu to the eggs. Pour in half of the peanut sauce and mix well. Drain the shirataki noodles and add them to the mixture. Pour in the remaining peanut sauce. Mix in 1/4 cup of chopped cashews.
- Simmer: Reduce heat to medium-low and simmer until the sauce thickens, about 5 to 7 minutes.
- Serve: Transfer the Pad Thai to a serving bowl and top with the remaining cashews, bean sprouts, and lime wedges.
How to Serve Shirataki Meatless Meat Pad Thai
Serve this Pad Thai hot, garnished with fresh bean sprouts, chopped cashews, and lime wedges on the side. It’s perfect for a quick weeknight dinner or a satisfying lunch.
How to Store Shirataki Meatless Meat Pad Thai
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet over medium heat, adding a splash of water if needed to loosen the sauce.
Nutrition Information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 383.53 kcal | 19% |
| Total Fat | 22.05 g | 32% |
| Carbs | 34.37 g | 13% |
| Sugars | 17.75 g | 20% |
| Protein | 18.77 g | 38% |
| Sodium | 755.73 mg | 38% |
| Fiber | 4.64 g | 17% |
| Saturated Fat | 4.17 g | 21% |
| Trans Fat | 0.01 g | – |
| Monounsaturated Fat | 9.89 g | – |
| Polyunsaturated Fat | 6.62 g | – |
| Cholesterol | 81.84 mg | 27% |
| Calcium | 426.38 mg | 53% |
| Magnesium | 103.85 mg | 28% |
| Potassium | 966.13 mg | 28% |
| Iron | 9.25 mg | 66% |
| Zinc | 2.38 mg | 24% |
| Phosphorus | 273.94 mg | 39% |
| Vitamin A | 97.94 mcg | 12% |
| Vitamin C | 33.8 mg | 42% |
| Thiamin (Vitamin B1) | 0.3 mg | 27% |
| Riboflavin (Vitamin B2) | 0.33 mg | 23% |
| Niacin (Vitamin B3) | 2.9 mg | 18% |
| Vitamin B6 | 0.24 mg | 17% |
| Folic Acid (Vitamin B9) | 73.87 mcg | 37% |
| Vitamin B12 | 0.2 mcg | 8% |
| Vitamin D | 0.45 mcg | 9% |
| Vitamin E | 1.84 mg | 15% |
| Vitamin K | 12.8 mcg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Shirataki Meatless Meat Pad Thai
Can I use a different type of noodle?
Absolutely! While shirataki noodles are a great low-carb option, you can use rice noodles or even regular pasta.
Is this recipe very spicy?
This Pad Thai has a mild spice level, but you can increase the heat by adding more sriracha or your favorite hot sauce.
Can I add more vegetables?
Yes! Feel free to add more vegetables like onions, carrots, or broccoli to boost the nutritional content.
What can I use instead of tofu?
You can use any meat alternative or even traditional meat if you prefer.
The Best Shirataki Meatless Meat Pad Thai
Ingredients
- 2 7 ounce packages shirataki noodles, drained
- 1 tablespoon vegetable oil
- 1 12 ounce package tofu, cut into chunks
- ¼ cup reduced-sodium soy sauce
- ½ cup lemon juice
- ¼ cup white sugar
- 2 tablespoons peanut butter
- 1 tablespoon sriracha hot sauce
- 2 eggs
- 1 4.5 ounce can mushrooms
- ½ cup chopped cashews divided
- 1 cup bean sprouts
- 1 lime cut into wedges
Instructions
- Place shirataki noodles in a bowl of hot water; set aside.
- Heat oil in a skillet over medium heat; cook and stir tofu until lightly browned and cooked through, 5 to 10 minutes. Transfer tofu to a plate, keeping skillet over heat.
- Whisk soy sauce lemon juice, sugar, peanut butter, and sriracha sauce together in a small microwave-safe bowl; heat in microwave until peanut sauce is melted and smooth, about 20 seconds. Stir well.
- Cook and stir eggs in the hot skillet until cooked through and scrambled, about 5 minutes. Mix mushrooms and tofu into eggs; add 1/2 of the peanut sauce and mix well.
- Drain shirataki noodles and add to egg mixture; pour in the remaining peanut sauce. Sprinkle 1/4 cup cashews into tofu-noodle mixture and mix well. Reduce heat to medium-low and simmer until sauce thickens, 5 to 7 minutes.
- Transfer tofu-noodle mixture to a serving bowl and top with remaining cashews, bean sprouts, and lime wedges.
Notes
Enjoy this delicious, easy-to-make Shirataki Meatless Meat Pad Thai and savor the taste of a classic Thai dish with a healthy, vegetarian twist!
