Ingredients:
- 2 medium zucchini, spiralized into noodles
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned or shredded
- 1 cup bean sprouts
- 3 green onions, thinly sliced
- 1/4 cup chopped cilantro (optional, for garnish)
- 2 tablespoons chopped peanuts or cashews (optional, for garnish)
- Lime wedges, for serving
For the Pad Thai Sauce:
- 3 tablespoons tamari or soy sauce
- 2 tablespoons tamarind paste
- 1 tablespoon maple syrup or agave syrup
- 1 tablespoon rice vinegar
- 1 teaspoon Sriracha or chili sauce (adjust to taste)
- 1 clove garlic, minced
- 1 teaspoon grated ginger
Instructions:
- Prepare Zucchini Noodles:
- Use a spiralizer to spiralize the zucchini into noodles. If you don’t have a spiralizer, you can use a julienne peeler or a sharp knife to cut the zucchini into thin strips resembling noodles. Set aside.
- Make Pad Thai Sauce:
- In a small bowl, whisk together the tamari or soy sauce, tamarind paste, maple syrup or agave syrup, rice vinegar, Sriracha or chili sauce, minced garlic, and grated ginger until well combined. Adjust the sweetness and spiciness to your taste preference.
- Cook Vegetables:
- Heat a large skillet or wok over medium-high heat. Add a splash of water or oil.
- Add the sliced red bell pepper and julienned carrot to the skillet. Stir-fry for 2-3 minutes until slightly softened but still crisp.
- Add the spiralized zucchini noodles and bean sprouts to the skillet. Cook for an additional 1-2 minutes until the zucchini noodles are just tender but still slightly crisp.
- Toss with Sauce:
- Pour the prepared Pad Thai sauce over the cooked vegetables and zucchini noodles in the skillet. Toss everything together until evenly coated with the sauce. Cook for another 1-2 minutes to heat through.
- Garnish and Serve:
- Transfer the Zucchini Noodle Pad Thai to serving plates or bowls.
- Garnish with thinly sliced green onions, chopped cilantro, and chopped peanuts or cashews, if desired.
- Serve immediately with lime wedges on the side for squeezing over the Pad Thai before eating.
Tips:
- You can customize this Zucchini Noodle Pad Thai by adding other vegetables like thinly sliced cabbage, snap peas, or baby corn.
- For added protein, you can toss in some cooked tofu, tempeh, or edamame.
- Feel free to adjust the level of spiciness by adding more or less Sriracha or chili sauce according to your preference.
Enjoy this lighter and healthier version of Pad Thai with spiralized zucchini noodles for a delicious and satisfying meal that’s perfect for lunch or dinner. It’s quick and easy to make, packed with vibrant flavors, and loaded with nutritious vegetables, making it a fantastic choice for a balanced and wholesome meal.
Recipes from the book “The Raw Food Edge”
