But what I like even more is when you have ingredients you want to use in a new way, and you spot a recipe that can be cut to fit what’s on hand.
There it was.
The perfect recipe.
Pad Thai Zoodles.
Exactly what I felt like eating. I wanted to jump up and high five someone.
Truth is, I don’t like to fill up on noodles and feeling full for hours after eating them.
So here’s the solution...Pad Thai made with zoodles.
You can argue that this is really not Pad Thai — where are the rice noodles dude?
Just think of this as healthier/lighter version of Pad Thai.
So easy. So adaptable. So exactly what I felt like eating.
I guarantee, even if there is no one around to high five you at the start of the process, anyone within scenting distance will wander into the kitchen, saying something along the lines of, “What’s that wonderful smell?”
Sit down and enjoy man, you’re going to like this one.
Easy Pad Thai Zoodles Print this recipe!
Inspired by White on Rice Couple
Note. This is a basic Pad Thai recipe. Feel free to add shrimps, firm tofu, garlic chives, pickled turnips, banana flowers, bell peppers, to make it a complete meal.
3 large zucchini
2 tablespoons olive oil
1 garlic clove, minced
2 large free-range organic eggs
1 ½ tablespoons organic wheat-free soy sauce (or coconut aminos)
2 tablespoons fresh lime juice
2 tablespoons coconut palm sugar
1 tablespoon tamarind paste (optional)
1 teaspoon fish sauce (I used Red Boat)
⅛ teaspoon red pepper flakes (adjust to taste)
3 scallions, sliced into 1-inch pieces
Fresh chopped cilantro
1 cup / 8.5 oz / 240 gr bean sprouts (optional)
4 tablespoons roasted cashews or almonds, chopped*
*If you don’t care about paleo (or to keep it more authentic) use peanuts.
In a small bowl stir together soy sauce, lime juice, sugar, fish sauce, tamarind paste and red pepper flakes. Set aside.
Using a spiralizer or peeler create zucchini spaghetti (always read the directions for your spiral slicer as they vary by brand.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.
Heat one tablespoon of olive oil in a large pan over medium-high heat. Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch.
Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a bowl and drain the excess water from the pan.
Wipe the pan and heat the remaining tablespoon of olive oil over medium-high heat. Add garlic and saute’ for about 1 to 2 minutes, until fragrant.
Add scallions and saute’ for 1 to 2 minutes or until tender.
In a small bowl lightly beat eggs with a fork. Pour them into the pan and cook until they solidify, but are still moist - move the eggs around the skillet as they cook, so that they scramble a bit.
Pour the sauce into the skillet with scrambled eggs.
Add the zucchini noodles and cook for about 1 more minute or until heated through.
Sprinkle with chopped cilantro and chopped almonds/cashews and serve.
One serving yields 307 calories, 21 grams of fat, 20 grams of carbs and 13 grams of protein.