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If you love pad thai noodles, you'll really love this lc version.
Peanut Butter Shirataki Noodles
1 bag of tofu noodles
1 tbs peanut butter (no sugar)
1 tbs soy sauce
1 tbs rice wine vinegar s/f
1 tbs splenda
1 tbs scallions, aka green onions
4 oz cooked, diced chicken breast
Optional: hot oil
How To Prepare:
Drain and rinse noodles in cold water, then drain on paper towels (not everyone does this) and put into hot dry pan to remove as much water as possible. TURN OFF HEAT UNDER PAN
Put noodles in a bowl and set aside
Add peanut butter, soy sauce, vinegar, splenda and scallions into pan (Keep off heat) and stir with whisk until totally blended. It might look odd until the peanut butter is completely combined with the other liquids. If it get too thick add 1 tbs of water.
Add noodles back into pan and put heat on for about 1 or 2 minutes. Eat and enjoy!
NOTE: I only dry the noodles if I as using them in a regular recipe, not if I'm adding them to soup.