Name: Zoodle Pad Thai
Yield: 2 to 4 servings
Ingredients: 2 tablespoons (30 milliliters) tamarind paste; 1 tablespoon (15 milliliters) lime juice; 2 tablespoons (30 milliliters) soy sauce; 2 tablespoons (30 milliliters) brown sugar; 2 zucchini; 1 cup (240 milliliters) firm tofu, cubed; Olive oil, for frying; 1 garlic clove, minced; 1/2 red bell pepper, sliced thin; 2 green onions, sliced thin; 1 egg; 2 tablespoons (30 milliliters) fresh cilantro, chopped, for topping; 2 tablespoons (30 milliliters) roasted peanuts, chopped, for topping

Facebook
Tweet
Pinterest
Email
Print

Let us know what you think Please fill out this brief survey to help us understand how we can improve your experience

SERVES

2

TO

4

Ingredients

Sauce:

2 tablespoons (30 milliliters) tamarind paste
1 tablespoon (15 milliliters) lime juice
2 tablespoons (30 milliliters) soy sauce
2 tablespoons (30 milliliters) brown sugar

Noodles:

2 zucchini
1 cup (240 milliliters) firm tofu, cubed
Olive oil, for frying
1 garlic clove, minced
1/2 red bell pepper, sliced thin
2 green onions, sliced thin
1 egg
2 tablespoons (30 milliliters) fresh cilantro, chopped, for topping
2 tablespoons (30 milliliters) roasted peanuts, chopped, for topping

Directions

Whisk together ingredients for the sauce and set aside.
Using a spiralizer, make zucchini noodles.
Fry cubed tofu in olive oil until golden. Add garlic, red pepper, green onion and fry until tender.
Crack egg and whisk into veggies.
Add zucchini noodles into pan.
Pour sauce over top and toss to coat. Continue cooking until noodles warmed through and tender.
Top with cilantro and roasted peanuts.
Enjoy!