Zoodle Pad Thai

🕒 Prep: 15 min
🔥 Cook: 8 min
🍽 Serves: 4
★★★★★
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If you’re craving something fresh, light, and full of flavor, this Zoodle Pad Thai is your answer. It swaps out traditional noodles for zucchini, making it a healthier twist on a classic dish. Perfect for a quick weeknight dinner or a light lunch!

Ingredients for Zoodle Pad Thai

Zucchinis: These are spiralized to create our base 'noodles,' offering a low-carb, fresh twist. Vegetable oil: Used for cooking the tofu, providing a neutral flavor. Firm tofu: Cubed and cooked until golden, adding a hearty protein boost. Bean sprouts: Add a nice crunch and freshness. Green onions: Provide a mild onion flavor and garnish. Chopped peanuts: Offer a nutty crunch, enhancing texture and flavor. Fresh cilantro leaves: Add an aromatic, herbal note and garnish. Soy sauce: Forms the salty, umami base of our sauce. Lime juice: Adds a zesty, tangy kick. Brown sugar: Balances the savory and tangy notes with sweetness. Peanut butter: Adds creaminess and depth to the sauce. Minced garlic: Infuses the dish with a delightful, aromatic punch. Red pepper flakes: Provide heat, adjustable to your preference.

Tips & Tricks

  • If you don’t have a spiralizer, you can use a vegetable peeler to create wide, ribbon-like noodles.
  • Press the tofu beforehand to remove excess moisture — this helps it crisp up better in the skillet.
  • Adjust the red pepper flakes to your heat preference. Start small, you can always add more later!
  • Mix the sauce ingredients in a jar with a lid and shake for easy mixing and storage.

Serving Suggestions

This Zoodle Pad Thai pairs wonderfully with a side of refreshing cucumber salad. For added protein, consider serving with grilled shrimp or chicken on top. A chilled glass of coconut water or a light white wine complements the dish beautifully.

Frequently Asked Questions

Can I use chicken instead of tofu?
Absolutely! Simply cube and cook the chicken pieces thoroughly in place of tofu.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the zucchini.
Is there a peanut-free version?
Yes, you can substitute sunflower butter for peanut butter and omit the chopped peanuts.

Zoodle Pad Thai Recipe Walkthrough

First, grab your spiralizer and transform those zucchinis into noodles. Set them aside once they're all done. Next, let's move on to the sauce. In a small bowl, whisk together the soy sauce, lime juice, brown sugar, peanut butter, minced garlic, and red pepper flakes. Mix until smooth and set it aside.

Heat vegetable oil in a large skillet over medium heat. Toss in the tofu cubes and cook them until they're golden on all sides, about 5 minutes. Once done, remove the tofu and set it aside. In the same skillet, add the zucchini noodles and cook for 2-3 minutes, just until they start to soften slightly.

Pour the sauce over the zoodles and toss to coat them evenly. Return the tofu to the skillet and add the bean sprouts, stirring everything together with the sauce. Let it cook for another 2 minutes, ensuring everything is warmed through.

Time to serve! Dish out your Zoodle Pad Thai hot, and garnish with chopped green onions, peanuts, and fresh cilantro. Enjoy your creation!

Why You'll Love This Recipe

  • Low-carb alternative to classic Pad Thai.
  • Quick and easy — ready in under 30 minutes.
  • Loaded with vibrant, fresh ingredients.
  • Packed with plant-based protein from tofu.
  • Perfect balance of savory, tangy, and spicy flavors.

Ingredients

2 medium zucchinis, spiralized
1 tablespoon vegetable oil
8 oz firm tofu, cubed
1 cup bean sprouts
1/4 cup chopped green onions
1/4 cup chopped peanuts
1/4 cup fresh cilantro leaves
2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon brown sugar
1 tablespoon peanut butter
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes

Step-by-step Instructions

1. Spiralize the zucchinis into noodles and set aside.
2. In a small bowl, whisk together the soy sauce, lime juice, brown sugar, peanut butter, minced garlic, and red pepper flakes to make the sauce.
3. Heat vegetable oil in a large skillet over medium heat. Add the tofu cubes and cook until golden on all sides, about 5 minutes. Remove tofu and set aside.
4. In the same skillet, add the zucchini noodles and cook for 2-3 minutes, just until slightly softened.
5. Pour the sauce over the zoodles and toss to coat evenly.
6. Return the tofu to the skillet and add the bean sprouts, stirring to combine with the zoodles and sauce.
7. Cook for another 2 minutes, ensuring everything is warmed through.
8. Serve the Zoodle Pad Thai hot, garnished with chopped green onions, peanuts, and fresh cilantro.

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