Zucchini Pad Thai Noodles Zoodles Recipes
ZUCCHINI NOODLES PAD THAI
A healthier adaptation of a Pad Thai recipe. Serve with extra lime wedges.
Provided by Andrea Nicole
Categories World Cuisine Recipes Asian
Time 57m
Yield 4
Number Of Ingredients 19
Steps:
- Make zucchini noodles using a spiralizer.
- Whisk chicken stock, tamarind paste, soy sauce, oyster sauce, chile pepper sauce, Worcestershire sauce, lime juice, and sugar together in a small bowl to make a smooth sauce.
- Heat sesame oil in a wok or large skillet over high heat. Add garlic and stir until fragrant, about 10 seconds. Add chicken and shrimp; cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.
- Push chicken and shrimp to the sides of the wok to make a space in the center. Pour eggs and scramble until firm, 2 to 3 minutes. Add zucchini noodles and sauce; cook and stir, adding water if needed, about 3 minutes. Add 2 cups bean sprouts and green onions; cook and stir until combined, 1 to 2 minutes.
- Remove wok from heat and sprinkle peanuts over noodles. Serve garnished with remaining 1 cup bean sprouts and fresh basil.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 28.1 g, Cholesterol 221.8 mg, Fat 14.5 g, Fiber 5.3 g, Protein 35.6 g, SaturatedFat 2.8 g, Sodium 670.9 mg, Sugar 12.9 g
PAD THAI ZUCCHINI NOODLES
25 minute low carb and healthy Pad Thai Zucchini Noodles is a crunchy and healthy salad version of the classic noodle dish.
Provided by Olena Osipov
Categories Side Dish
Time 25m
Number Of Ingredients 19
Steps:
- In a blender or food processor, make the dressing by processing peanut butter, warm water, soy sauce, rice vinegar, fish sauce, maple syrup and lime juice until smooth. Set aside.
- Preheat large skillet on medium heat, spray with cooking spray, add eggs and cook until scrambled. Transfer to a large salad bowl.
- Wipe clean or rinse the skillet, return to medium-high heat, swirl oil to coat and add tofu with a pinch of salt. Cook until somewhat golden brown, stirring occasionally and watching closely not to burn. Transfer to the bowl with eggs.
- Then add shrimp, zucchini, bell pepper, bean sprouts, peanuts, cilantro, and green onion. Pour dressing over the salad, mix gently and serve cold.
Nutrition Facts : Calories 279 kcal, Sugar 9 g, Sodium 855 mg, Fat 16 g, SaturatedFat 3 g, Carbohydrate 14 g, Fiber 4 g, Protein 22 g, Cholesterol 165 mg, ServingSize 1 serving
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