LIVIVA High Protein Pad Thai
(Gluten-Free, Keto, Halal, Vegetarian with Vegan Option)
Serves: 2
Prep Time: 10 minutes | Cook Time: 10 minutes
Ingredients:
• 1 (225g) pack Liviva Keto Fettuccine
• 4 tbsp soy sauce
• 2 tbsp vegetarian oyster sauce
• 1 tsp sugar
• 1 tbsp tamarind paste (chutney may substitute)
• 2 tsp sesame oil
• 1 large garlic clove, minced
• ½ cup shallot diced
• 1/2 cup julienned carrots
• 1 cup bean sprouts
• ½ cup green onions, (chopped white & green seperated)
• 1/2 block firm tofu, cubed and pan-fried
• 1/2 cup egg (or 2 eggs, lightly beaten)
Optional Protein Additions:
• Cooked shrimp / or Dried shrimp
• Grilled chicken strips
Directions:
1 Prepare the Liviva noodles: Add to boiling water for 3-4 mins. Drain well. Set aside.
2 Make the sauce: In a small bowl, mix soy sauce, vegetarian oyster sauce, sugar, tamarind chutney, and sesame oil until smooth. Add chilli paste or flakes or diced pepper for heat if preferred and Set aside.
3 Cook the tofu and vegetables: Heat a non-stick pan over medium heat. Add the cubed tofu and pan-fry until golden on all sides. Remove and set aside. In the same pan, sauté the shallot and garlic for 30 seconds, then toss in the carrots and white ends of green onion. Stir-fry for 2-3 minutes until softened.
4 Scramble the egg or replacement: Push the vegetables to one side of the pan. Add a dash of oil and the egg replacement (or 2-3 beaten eggs) to the empty space, scrambling until fully cooked. Mix with the vegetables.
5 Combine noodles and sauce: Add the Liviva fettuccine to the pan along with bean sprouts. Pour in the sauce and toss everything together. Stir-fry for 2-3 minutes until heated through and well-coated. Add the cooked tofu back to the pan and toss gently.
6 Garnish and serve: Top with green onions and crushed peanuts. Serve hot.
Chef’s Tip: For a vegan version, use egg replacement or omit entirely for a simpler dish. Adjust sugar and tamarind chutney to your preferred balance of sweetness and tang.
