Tofu Pad Thai Recipe


Atkins Tofu Pad Thai
14.1g
Net Carbs
Prep Time: 10 Minutes
Style:Asian
Cook Time: 20 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

20.5g

Protein

26.9g

Fat

6.9g

Fiber

374.6cal

Calories

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INGREDIENTS

  • 1 tsp GARLIC Iberia Foods Corporation
  • 0 1/2 cup Cilantro (Coriander)
  • 3 tbsp Canola Vegetable Oil
  • 3 large Egg (Whole)
  • 2 cup Mung beans, Mature Seeds, Sprouted
  • 2 tbsp Sucralose Based Sweetener (Sugar Substitute)
  • 0 1/2 cup DRY ROASTED UNSALTED PEANUTS Winn-Dixie Stores, Inc.
  • 2 oz FISH SAUCE PANOS Brands LLC
  • 8 medium (4-1/8" long) Scallions or Spring Onions
  • 1 fruit (2" dia) Lime
  • 6 serving Tofu Shirataki Noodles
  • 0 1/4 cup Fresh Lime Juice
  • 0 1/4 tsp Crushed Red Pepper Flakes
  • 14 oz Firm Silken Tofu

DIRECTIONS


  1. Drain and rinse noodles well.  Parboil in water to cover for 2-3 minutes, drain, and set aside.  

  2. Combine fish sauce, lime juice, sugar substitute, and red pepper flakes in a small bowl; set aside.  

  3. Heat 2 tablespoons of oil in a large nonstick skillet or wok over high heat.  Add tofu and sauté until just browned on all sides, about 6 minutes.  Transfer to a plate. 

  4. Add eggs to skillet; cook, stirring, until just scrambled, about 1 minute.  Transfer to plate with tofu.  Wipe out skillet and add remaining tablespoon oil; return to high heat.  Add diced scallions and minced garlic; sauté until garlic just begins to brown, about 1 minute.  Remove and set aside.  

  5. Pour the fish sauce mixture into the skillet and boil, about 5 minutes, until reduced to half.  Add reserved pasta, eggs, tofu, and bean sprouts; cook to heat through, about 1 minute.  Transfer to plates; sprinkle with cilantro and peanuts.  Serve right away with lime wedges.


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