A meat-free variation adapted from HungryGirl.com’s Chicky Pad Thai. (Contains fish and can be made without nuts.) The cook time listed is a guess. It's been a while since I made this. When I do it again, I'll time it.
Use a strainer to drain and rinse shirataki noodles well. Pat dry. In a large microwave-safe bowl, microwave for 1 minute. Drain excess liquid. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit and set aside.
To make the sauce, in a small bowl, combine ketchup, lime juice, preserves, peanuts, brown sugar, soy sauce, garlic, and crushed red pepper. Stir thoroughly and set aside.
Spray a wok or large skillet with nonstick spray and bring to medium-high heat on the stove. Add egg substitute and scramble until fully cooked, about 2 minutes. Transfer to a bowl and set aside.
Remove wok/skillet from heat (if needed, clean it once cooled), re-spray, and return to medium-high heat. Add tuna and season with salt and black pepper. Add broccoli, bean sprouts, scallion pieces, and 2 tablespoons water. Stirring occasionally, cook broccoli is tender, about 4 minutes.