Enjoy a delightful twist on a classic Thai dish with our Zoodle Pad Thai. This refreshing meal swaps traditional rice noodles for zucchini spirals, tossed in a flavorful and tangy peanut sauce, accompanied by tofu and crunchy bean sprouts. Perfect for a healthy and satisfying dinner.
Originating from Thailand, Pad Thai is a street food favorite known for its balance of sweet, salty, and spicy flavors. This version substitutes zucchini noodles for a lighter, low-carb option.
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
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.
Store in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat, stirring occasionally, until warmed through.
Share
