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Jen Paleracio
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Ingredients
  

  • 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

Instructions
 

  • 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.