It’s dinner time again!
Zucchini is very watery, in this recipe I sauteed the zucchini first and set it aside. I kinda stir fry the rest of the veggies with tamari, honey, and rice vinegar – then I added the zucchini when ready to serve, this way your Pad Thai doesn’t turn out so soupy.
I have the best taster in the world – my daughter and my husband. Ok now – don’t roll your eyes, they are honest too. Last time I made chili they told me the honest truth – “no good mom” I appreciate their honesty because then that’s the way I know I need to make it better next time. Nevertheless, they love this Pad Thai Zoodles, they finish the whole pot and only left me a small portion (good for me – fewer calories) ha!
Ok, let’s get cooking!
- 2 medium- size zucchinis, zoodles
- 1 small carrot, chopped
- 1 yellow onion, chopped
- 1 cup napa cabbage, shredded
- 1 small jalapeno pepper, remove the seeds for milder taste
- 1 cup bean sprouts
- 1 cup tofu, fried and cubed
- 4 garlic cloves, minced
- 4 lime wedges
- 4 tablespoon olive oil, divided, you can also use peanut oil
- 1 tablespoon peanuts, finely chopped
- a handful of cilantro for garnish
- salt and pepper to taste
Heat a pan with 2 tablespoon oil, saute the zucchini for a minute or until slightly tender, season with salt and pepper, do not overcook. Set aside.
Use the same pan, add the remaining oil, saute garlic and onion. Add all veggies, except cilantro and lime, stir to mix. Add the sauce, stir, simmer for 30 seconds or until veggies are tender.
In a bowl, combine zucchini, sauteed veggies, tofu, stir to mix. Place the Pad Thai on a platter, garnish with cilantro, squeeze some lime and sprinkle the peanuts on top.
Recipe for the sauce
- 2 tablespoons tamari or low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
Combine all ingredients stir to mix well. Add to the Pad Thai Zoodles.
Get your eCookbook today!