Zucchini Vegetarian Noodle Pad Thai

By Pollin

Who doesn’t love Pad Thai? It’s a pretty calorie-heavy meal due to the thick, yummy sauce, the peanuts, and the noodles, but this vegetarian Pad Thai will totally satisfy your pad thai cravings while still cutting down on the calories. COmpletely meatless but still drenched in the flavors you love, get an added kick of vitamins from the noodles being made from zucchini, this gluten-free, low-carb, vegetarian meal is sure to be a hit on your dinner table tonight.

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, sliced on blade C on mandolin
• 2 tablespoons lime juice, freshly squeezed
• 1 tablespoon fish sauce or hoisin sauce (for vegetarian version)
• 1/2 teaspoon soy sauce
• 1 tablespoon Thai chili garlic sauce
• 1 teaspoon honey

Details

Servings 2
Preparation time 20mins
Cooking time 35mins

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 until no big peanuts remain, but it isn't powdery. Set aside.

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

Once the sauce is thick, add 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.