In a mason jar, add all the dressing ingredients: coconut aminos + coconut sugar + lemon juice + tamarind paste + chili oil + toasted sesame oil + salt + pepper. Seal the jar and mix well to combine. Dressing is ready. Set aside.
Step B : Prepare the pad thai
Rinse the packaged shirataki noodles a couple of times and drain. Set aside for a while.
Set a large cooking pan over medium heat. Add oil.
Once it's hot, add the cubed tofu and stir-fry on all sides, or until golden.
Remove the tofu and set it aside.
Add garlic + onion to the pan and stir-sauté for 2-3 minutes, or until they're slightly brown.
Add sliced bell pepper + julienned carrots and stir-cook for 4-5 minutes.
Now add the (now drained) shirataki noodles + fried tofu + dressing to the pan.
Mix really well and cook for 2-3 minutes. In my experience, it's super easy to mix using tongs.
Add freshly chopped green onions + cilantro and mix some more.
Pad thai is now ready. Transfer to serving bowl(s) and garnish with chopped toasted peanuts, with a lime wedge on the side. Enjoy!
You can try other noodles if you don't want to make it gluten-free.