INGREDIENTS
2 tbsp
canola oil
16 oz
shirataki noodles
1/2
onion
1 cup
broccoli florets
1/2
red bell pepper
1 tsp
ginger garlic paste
1/2 cup
tofu
2
eggs
1/2 tsp
red pepper flakes
1/3 cup
coconut milk
3 tbsp
peanut butter
2 tbsp
tamarind paste
1 tbsp
soy sauce
1/2 tbsp
rice vinegar
1/2 tbsp
sesame oil
1 tbsp
lemon juice
2 tsp
splenda
1/2 tsp
cumin powder
1/2 tsp
ground coriander
1/2 tbsp
sriracha sauce
1/2 tsp
red pepper flakes
1/4 cup
green onions
2 tbsp
peanuts
1 serving
lime wedges