I’ve been wanting to try Shirataki noodles for a while because they are almost zero calorie noodle substitutes. However, I’ve heard how they smell so bad and can taste bad so I was wary to try them. I heard that the key to them not smelling bad is to rinse them really, really well. I rinsed mine for almost 15 minutes as I prepped the rest of the meal and just held my breath when I was around them because I didn’t want to risk getting turned off from wanting to eat them. I also figured that I would do the first recipe as one with a powerful sauce. It all turned out so well and I was so happy with the results! I didn’t miss the real noodles in this recipe (but I know that with a red sauce it wouldn’t be the same). My husband was SO impressed with it and kept saying how it was the best Pad Thai he’d ever had, which seems like too generous of a compliment but I’ll take it. I made mine vegetarian but you could easily sub in chicken or shrimp for the tofu. Also, even though there were only 2 people eating, I made this recipe for 4 servings so that we could eat it as leftovers the next day. The leftovers held up pretty well and were even good cold. It’s a great healthy alternative to a typical Pad Thai dish!
Ingredients (yields 4 servings):
2 packages of tofu Shirataki noodles (I used House Foods Tofu Shirataki Fettuccini)
1 cup soy sauce
2/3 cup smooth peanut butter
4 T Sriracha
1 large clove of garlic, minced
1 lime, juiced
3 T avocado oil
1 T sesame oil
Pinch of black pepper
1.5 cup shredded carrots
1.5 cups snow peas
Scallions, chopped for garnish
1 block of extra firm tofu (I used Nasoya Organic Extra firm tofu)
1 T olive oil
Remove the Shirataki noodles from the packaging and place them in a mesh strainer. Run cold water over them for 10-15 minutes (go over and mix them up so that the water hits a different spot every few minutes).
Place a pot of boiling water over medium heat until it comes to a boil.
Remove the tofu from the packaging and place on a cutting board with a folded paper towel on top of it. Then, top it with another folded paper towel and something heavy to weigh it down (I used a heavy skillet). Allow it to sit like this for at least 20 minutes in order to drain a lot of the water from the tofu. Feel free to replace the paper towels half way through in order to absorb more water.
While you are rinsing the noodles and letting your tofu drain water, prepare your sauce. In a blender, combine the soy sauce, peanut butter, Sriracha, garlic, lime juice, avocado oil, sesame oil, and black pepper. Blend at medium speed until all ingredients are combined and sauce is smooth. Set the sauce aside.
Once your tofu is drained, cut it into 1 inch cubes. Heat a skillet over medium heat and pour in the olive oil. Sauté the tofu in the olive oil until it is golden brown on all sides. Set the tofu aside.
Place the Shirataki noodles in the boiling water for a few minutes (follow the directions on the packaging).
While the Shirataki noodles are cooking, use your sauté pan again to sauté the shredded carrots and snow peas (for approximately 5 minutes) in olive oil.
Drain the Shirataki noodles in a mesh strainer. Then, add the Shirataki noodles, sauce, vegetables, and tofu to a large mixing bowl. Toss with tongs to mix and then serve!