Vegan and keto pad thai with shirataki noodles
I love pad thai, it’s one of my favourite dishes! I still remember when I went to Thailand for the first time: it was 2016 and I was so amazed by the flavours and the taste of food and pad thai was actually one of the things I ate every day during my holiday! The great thing about pad thai is that is very easy to veganise: you can make it with vegetables only or add some tofu, it will taste delish both ways! This pad thai recipe combines both the tofu and the veggies and in addition to that, it is also high protein and low carb. In fact, it contains almost no carbs at all! I’ve used shirataki noodles instead of rice noodles here and what a surprise: this pad thai tasted as delicious as the regular version but is much lighter! If you don’t know shirataki noodles I definitely recommend you to try them: they have no carbs/sugars at all and they are great for people with type 2 diabetes or anyone who’s watching their carbs intake.
Ingredients
400g shirataki noodles
200g extra firm tofu, pressed and chopped into small cubes
1 cup fine beans
1 cup red peppers
1 cup broccoli florets
2 green onions, chopped
2 garlic cloves, crushed
1 fresh chilly, sliced
1 tbsp coconut oil
1/3 cup roasted peanuts
Fresh cilantro (optional)
Salt
For the sauce:
2 tbsp soy sauce
2 tbsp pure agave syrup (use 1/4 tsp stevia for zero carbs)
1 tbsp rice vinegar
2 tbsp lime juice
200g extra firm tofu, pressed and chopped into small cubes
1 cup fine beans
1 cup red peppers
1 cup broccoli florets
2 green onions, chopped
2 garlic cloves, crushed
1 fresh chilly, sliced
1 tbsp coconut oil
1/3 cup roasted peanuts
Fresh cilantro (optional)
Salt
For the sauce:
2 tbsp soy sauce
2 tbsp pure agave syrup (use 1/4 tsp stevia for zero carbs)
1 tbsp rice vinegar
2 tbsp lime juice
Instructions
1
Prepare the veggies: wash and roughly chop the green beans, peppers and broccoli. Set aside
2
Prepare the sauce: put all the sauce ingredients in a small bowl, whisk with a fork and set aside
3
Prepare the noodles: rinse them under cold water for 2-3 minutes (be sure to rinse them well or they will taste fishy). Now pour them in a large non-stick pan and cook over low-medium heat for 5 minutes (if you don’t have a non-stick pan you can add some coconut oil to avoid them to stick to the bottom). Transfer to a bowl and set aside
4
Prepare the tofu: in the same pan, add little coconut oil and fry the tofu until both sides are brown. You can add a pinch of salt at this point to add flavour. Set aside
5
Make the pad thai: put 1 tbsp of coconut oil in a large non-stick pan (you can use the same as before if it’s big enough to fit all the ingredients) and add the green onions, crushed garlic, and chilly. Fry over medium heat until the garlic has golden
6
Add the green beans, red peppers and broccoli florets. Cook over medium-high heat, stirring often. Once the vegetables are tender, add the tofu, noodles and sauce. Cook for 2 minutes
7
Serve immediately with crushed peanuts, fresh chilly and lime juice to taste!
Tags:featured
Cristina and Silvia
