Shirataki Meatless Meat Pad Thai

Place shirataki noodles in a bowl of hot water; set aside.

Heat oil in a skillet over medium heat; cook and stir tofu until lightly browned and cooked through 5 to 10 minutes. Transfer tofu to a plate keeping skillet over heat.

Whisk soy sauce lemon juice sugar peanut butter and sriracha sauce together in a small microwave-safe bowl; heat in microwave until peanut sauce is melted and smooth about 20 seconds. Stir well.

Cook and stir eggs in the hot skillet until cooked through and scrambled about 5 minutes. Mix mushrooms and tofu into eggs; add 1/2 of the peanut sauce and mix well.

Drain shirataki noodles and add to egg mixture; pour in the remaining peanut sauce. Sprinkle 1/4 cup cashews into tofu-noodle mixture and mix well. Reduce heat to medium-low and simmer until sauce thickens 5 to 7 minutes.

Transfer tofu-noodle mixture to a serving bowl and top with remaining cashews bean sprouts and lime wedges.