Description
A healthy twist on the classic Pad Thai using spiralized zucchini noodles, packed with flavor and nutrients.
Ingredients
Scale
- 3 medium zucchinis (spiralized into noodles)
- 1 cup firm tofu (cubed)
- 1 bell pepper (sliced)
- 1 cup bean sprouts
- 2 green onions (chopped)
- 1 carrot (julienned)
- 3 cloves garlic (minced)
- 3 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon peanut butter
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- Crushed peanuts (for garnish)
- Fresh cilantro (for garnish)
- Chili flakes (to taste, optional)
Instructions
- Spiralize zucchinis into noodles and lay them on a towel to absorb moisture.
- Heat sesame oil in a large skillet over medium heat, add cubed tofu and cook until golden brown, about 5-7 minutes, then remove and set aside.
- In the same skillet, add minced garlic and sliced bell pepper, sauté for 2 minutes. Add carrots, bean sprouts, and green onions, cooking for another 3 minutes.
- Add zucchini noodles to the skillet. In a bowl, whisk soy sauce, lime juice, peanut butter, and brown sugar until smooth, then pour over the vegetables and toss to coat.
- Stir in the cooked tofu and heat through for an additional 2-3 minutes.
- Plate the dish, garnishing with crushed peanuts, cilantro, and chili flakes if desired.
Notes
For a nut-free version, replace peanut butter with sunflower seed butter. Use chickpeas or tempeh as protein alternatives.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Zucchini Noodles, Vegetarian Pad Thai, Healthy Asian Recipes