Description
Zucchini Noodle Pad Thai is a fresh, healthy take on the classic Thai dish that combines vibrant flavors and easy preparation. With spiralized zucchini noodles tossed in a tangy tamarind sauce and a medley of colorful vegetables, this dish is perfect for weeknight dinners or casual gatherings with friends. Enjoy a satisfying meal that’s both light and packed with nutrients!
Ingredients
Scale
- 2 medium zucchini (spiralized)
- 2 large eggs (or 1/2 cup crumbled tofu for vegan option)
- 1 cup bell peppers (sliced, mixed red and yellow)
- 1 cup carrots (julienned or grated)
- 3 green onions (chopped)
- 3 cloves garlic (minced)
- 2 tbsp tamarind paste
- 2 tbsp low-sodium soy sauce
- 2 tbsp natural peanut butter
- Juice of 1 lime
- Fresh cilantro (optional, for garnish)
Instructions
- Spiralize the zucchini into noodles and set aside.
- Heat oil in a large pan over medium heat. Add minced garlic; sauté until fragrant.
- Add bell peppers and carrots; cook until slightly softened.
- Push veggies to one side, crack in eggs, and scramble until cooked through (or add crumbled tofu).
- Toss in zucchini noodles along with tamarind paste, soy sauce, lime juice, and peanut butter; stir until heated through.
- Garnish with green onions and cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 280
- Sugar: 6g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 186mg