Zucchini Pad Thai
Guys. Prepare your zucchini noodle loving selves… things are about to get even better because Zucchini Pad Thai is going to be your new go-to.
Servings: 2 servings
Ingredients
- 4 ounces pad thai noodles
- 1 large zucchini
- 1 yellow squash
- 1 red pepper
- ½ yellow onion
- 2 carrots
- 2 tablespoons vegetable oil
- ½ cup peanuts chopped
- 1 cup assorted herbs cilantro, green onions, and basil, torn
For the Sauce:
- 3 tablespoons fish sauce
- 3 tablespoons brown sugar
- 3 tablespoons vegetable broth
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chili garlic sauce
Instructions
- 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.
Notes
This is the perfect recipe to use whatever herbs are growing on your windowsill or in your garden. Switch things out for a fresh new dish.
Nutrition
Calories: 711kcal | Carbohydrates: 90g | Protein: 25g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Sodium: 3664mg | Potassium: 1575mg | Fiber: 10g | Sugar: 32g | Vitamin A: 15025IU | Vitamin C: 156mg | Calcium: 190mg | Iron: 7mg