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]

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Calories

286

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.

To 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 sauté 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.

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Nutritional Information

Total Calories: 1144 | Total Carbs: 195 g | Total Fat: 27 g | Total Protein: 44 g | Total Sodium: 2760 g | Total Sugar: 36 g Per Serving: Calories: 286 | Carbs: 49 g | Fat: 7 g | Protein: 11 g | Sodium: 690 mg | Sugar: 27 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Maggie Jones

See My Recipes

Home Sweet Jones creates recipes that are usually healthy, often easy, frequently frugal, and always delicious. The month I turned 40, I was diagnosed with terminal cancer. I've since found the best health of my life – physically, emotionally, and spiritually – and am enjoying every moment. While I credit the miracle of conventional treatment, I’m convinced it was the lifestyle changes that healed me.

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