Tofu Pad Thai
14.1g
Net Carbs
20.5g
Protein
26.9g
Fat
6.9g
Fiber
374
Calories
Ingredients:
- 14 ounces Firm Silken Tofu
- 2 cups Mung Beans (Mature Seeds, Sprouted)
- 6 servings Tofu Shirataki Noodles
- 3 tablespoons Canola Vegetable Oil
- 1 fruit (2" diameter) Lime
- 1/4 cup Fresh Lime Juice
- 2 tablespoons Sucralose Based Sweetener (Sugar Substitute)
- 3 large Eggs (Whole)
- 8 medium (4-1/8" long) Scallions or Spring Onions
- 1/2 cup Cilantro (Coriander)
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1 teaspoon Garlic
- 1/2 cup Dry Roasted Unsalted Peanuts
- 2 ounces Fish Sauce
Directions:
- Drain and rinse noodles well. Parboil in water to cover for 2-3 minutes, drain, and set aside.
- Combine fish sauce, lime juice, sugar substitute, and red pepper flakes in a small bowl; set aside.
- 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.
- 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.
- 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.
Find this recipe and more in the New Atkins For a New You Cookbook!
