This mouthwatering Shirataki Meatless Meat Pad Thai recipe is a vegan twist on the classic Thai dish. Made with shirataki noodles and meatless meat, it is packed with flavor and texture. The dish is easy to prepare and perfect for a quick and healthy weeknight meal. With the combination of tangy tamarind sauce, fresh vegetables, and aromatic spices, this Pad Thai will impress even meat-lovers. Try this recipe and enjoy the taste of Thailand in your own kitchen!
Ingredients
- 8 ounces shirataki noodles
- 1 cup meatless meat, diced
- 1 tablespoon oil
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1 cup bean sprouts
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1/4 cup peanuts, chopped
- 1/4 cup tofu, cubed
- 2 tablespoons soy sauce
- 2 tablespoons tamarind paste
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1/4 teaspoon red pepper flakes
- 1/4 cup cilantro, chopped
- Lime wedges, for serving
Directions
- Rinse the shirataki noodles under cold water and drain them well. Set aside.
- In a small bowl, whisk together soy sauce, tamarind paste, brown sugar, rice vinegar, and red pepper flakes. Set aside.
- Heat oil in a large skillet over medium-high heat. Add meatless meat and cook until lightly browned. Remove from skillet and set aside.
- In the same skillet, add garlic, bell pepper, and carrot. Stir-fry for 2-3 minutes, until vegetables are tender but still crisp.
- Add shirataki noodles, meatless meat, bean sprouts, green onions, tofu, and the prepared sauce to the skillet. Toss everything together and cook for 2-3 minutes, until heated through.
- Remove from heat and garnish with chopped peanuts and cilantro.
- Serve hot with lime wedges on the side. Enjoy!
