Vegetarian Zucchini Noodle Pad Thai

By á-3145

Who doesn’t love pad thai? It’s a pretty calorie-heavy meal due to the thick, yummy sauce, the peanuts and the noodles. Luckily, we have the spiralizer to save us about 250 calories on the noodles! This vegetarian pad thai will totally satisfy your pad thai cravings. If you’re one who loves bean sprouts, add them in – I find them kind of soapy tasting, so I left them out.

Ingredients

• SAUCE:
• 2 whole eggs
• 1/4 cup roasted salted peanuts
• 1/2 tablespoon peanut oil (or oil of choice)
• 1 garlic clove, minced
• 1 shallot, minced
• 1 tablespoon coconut flour
• 1 tablespoon cilantro, roughly chopped plus whole cilantro leaves to garnish
• 2 medium zucchinis, blade C
• 2 tablespoons lime juice, freshly squeezed
• 1 tablespoon fish sauce (or hoisin sauce, if you're strict vegetarian)
• 1/2 teaspoon soy sauce
• 1 tablespoon chili sauce (I used Thai chili garlic sauce)
• 1 teaspoon honey

Details

Servings 1
Preparation time 10mins
Cooking time 25mins
Adapted from inspiralized.com

Preparation

Step 1

Scramble the eggs and set aside.

Place all of the ingredients for the sauce into a bowl, whisk together and set aside.

Place the peanuts into a food processor and pulse until lightly ground (no big peanuts should remain, but it shouldn't be powdery). Set aside.

Place a large skillet over medium heat. Add in oil, garlic and shallots. Cook for about 1-2 minutes, stirring frequently, until the shallots begin to soften. Add in the sauce and whisk quickly so that the flour dissolves and the sauce thickens. Cook for 2-3 minutes or until sauce is reduced and thick.

Once the sauce is thick, add in the zucchini noodles and cilantro and stir to combine thoroughly.

Cook for about 2 minutes or until noodles soften and then add in the scrambled eggs and ground peanuts. Cook for about 30 seconds, tossing to fully combine.

Plate onto dishes and garnish with cilantro leaves. Serve with lime wedges.