Zucchini Pad Thai Recipes

ZUCCHINI NOODLES PAD THAI

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.

ZUCCHINI PAD THAI

Steps:

• Place the uncooked noodles in a bowl of cold water to soak.
• Spiralize the zucchini, yellow squash, red pepper, onion and carrots into noodle-like shapes.
• Combine the sauce ingredients in a small bowl and whisk to combine.
• Heat a tablespoon of oil over medium high heat. Add the veggies - stir fry with tongs for 60 seconds. Transfer to a dish and set aside.
• Add another tablespoon of oil to the pan. Drain the noodles - they should be softened by now.
• Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Toss everything around with the tongs.
• Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.

RAW PAD THAI

Steps:

• Slice zucchini lengthwise with a vegetable peeler to create long thin 'noodles'. Place on individual plates.
• Slice carrots into long strips with vegetable peeler similar to the zucchini.
• Combine carrots, cabbage, red bell pepper, and bean sprouts in a large bowl.
• Whisk together almond butter, orange juice, honey, ginger, Nama Shoyu, miso, garlic, and cayenne pepper in a bowl.
• Pour half of sauce into cabbage mixture and toss to coat.
• Top zucchini 'noodles' with cabbage mixture. Pour remaining sauce over each portion.

ZUCCHINI PAD THAI NOODLES "ZOODLES"

Steps:

• Make the sauce: In a small bowl, combine the sauce ingredients (vinegar, fish sauce, ketchup, brown sugar, cayenne pepper, chili garlic sauce), then set aside.
• Cut the zucchini into noodles or long pasta by using a vegetable spiralizer tool or tools mentioned in our post write up.
• Heat a large pan on medium high heat. Add 1 Tablespoon olive oil (reserve the other half for later). Then add zucchini noodles and cook for 2-3 minutes or until the zucchini noodles are tender. Don't overcook the noodles. The zucchini noodles should be slightly crunchy with a tender bite.
• Let the noodles rest for about 3 minutes to allow as much moisture as possible to release. Remove the noodles from the pan and drain the excess water.
• Carefully wipe the same pan to remove the excess water, and then re-heat the pan on medium high heat. Add the remaining olive oil and garlic. Cook the garlic until soft and translucent, about 30 seconds. Add the shrimp and cook until shrimp is tender and cooked through, about 3 minutes.
• Add the bell peppers and green onions. Cook for about 1-2 minutes or until tender. Add the egg and stir in with the vegetable until the egg is cooked.
• Add the zucchini noodles back into the same pan, then add the sauce. Cook for about 1 more minutes or until the zucchini noodles are heated through. Then stir in the bean sprouts.Serve the warm zucchini pad thai noodles with roasted peanuts, cilantro, and lime wedges.

ZUCCHINI NOODLES PAD THAI STYLE

Steps:

• Melt butter in a frying pan.
• Sauté zucchini and carrots in butter until soft. Approximately 10 mins.
• Add coconut milk, lime juice, Sriracha sauce, fish sauce, onion powder, garlic powder and honey to a blender and blend until smooth.
• Pour peanut sauce over shredded zucchini carrot mixture and heat through, approximately 5 minutes.