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Shirataki Pad Thai [Vegan]

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Shirataki noodles are thin, gelatinous Japanese noodles that are made from yams. They take the place of traditional rice noodles in this pad thai recipe offering a unique texture to this spicy Thai dish.

Shirataki Pad Thai [Vegan]

This Recipe is :

Vegan

Serves

4

Ingredients

  • 6 7-ounce packages shirataki noodles
  • 1/2 cup shallots, thinly sliced
  • 1 bunch green onions, green and whites separated; whites chopped and greens thinly sliced on the diagonal
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1-1/2 cup bean sprouts
  • 3/4 cup soft tofu
  • 2 tablespoon cilantro, chopped
  • 2 tablespoons peanuts, coarsely chopped
  • Sriracha, to taste
  • Lime wedges, for serving

For the Pad Thai Sauce:

  • 1/4 cup wet tamarind
  • 1 cup boiling water
  • 1 cube mushroom bouillon
  • 1/4 cup, plus 1 tablespoon low-sodium soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons table sugar
  • 1 tablespoon peanut butter

Preparation

To Prepare the Noodles:

  1. 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.

To Make the Pad Thai Sauce:

  1. 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.
  2. Add soy sauce, sugars, and peanut butter to the tamarind mixture. Whisk until sugars are dissolved and set aside.

Stir-fry the Pad Thai:

  1. 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.
  2. 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.
  3. Add tofu and noodles, stir to combine breaking tofu into small pieces.
  4. Add remaining sauce and green onions and stir to combine.
  5. Garnish with cilantro and peanuts. Serve with Sriracha and lime wedges.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


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AUTHOR & RECIPE DETAILS


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HomeSweetJones.com creates recipes that are usually healthy, often easy, frequently frugal, and always delicious.


 

 



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42 comments on “Shirataki Pad Thai [Vegan]”

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Ynnah Valdez
7 Months Ago

I want this babe Clément Yeung


Reply
Clément Yeung
02 Jan 2016

Wednesday

Ynnah Valdez
02 Jan 2016

You mean saturday

Ginny Holsinger
7 Months Ago

Sandy Wood ♥


Reply
Sandy Wood
02 Jan 2016

Ginny Holsinger that looks AMAZING!!! Thank you! ❤️

Ginny Holsinger
02 Jan 2016

I love that stuff lol I got like five packets in the fridge haha

Eileen Thorner Krigstein
7 Months Ago

When did you say you are making this for me, Zach?


Reply
Bianca Kulbegovic
7 Months Ago

Pike M. Kulbego


Reply
Magg Silva
7 Months Ago

Mira Alejandro Tatsuo


Reply
MaLinda Zimmerman-Cooney
7 Months Ago

Aidan yum!


Reply
David Gutierrez
7 Months Ago

Shauna Gutierrez


Reply
The Animal Spirits
7 Months Ago

Shared.


Reply
Anthony Vecchione
7 Months Ago

Jaclyn Shanley make this


Reply
Jaclyn Shanley
02 Jan 2016

Sure thing looks good I'll get right on that.

Pamela Oakes Goff
7 Months Ago

These noodles are an acquired taste. They smell awful out of the bag, but that pretty much goes away once cooked and rinsed. They have an almost crunchy, "squeeky" mouthfeel, but are very, VERY low in calories. I'm definitely going to try this one!


Reply


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