Easy and Healthy Pad Thai Zoodles
Pad Thai Zoodles - a quick, simple and healthy lunch or dinner that is on the table in just 20 minutes.
Ingredients
For the sauce:
- 1½ tablespoons low-sodium fish sauce
- 1 tablespoon white vinegar
- ½ tablespoon brown sugar
- ½ tablespoon low-sodium soy sauce
- ½ teaspoon red pepper flakes
For the pad Thai:
- 2 tablespoons olive oil or sesame oil divided
- 3 medium zucchini spiralized
- 3 cloves garlic minced
- ½ teaspoon fresh ginger minced
- 1 large carrot spiralized
- 1 red bell pepper finely sliced
- 1 large egg beaten
- 3 green onions sliced
- 1 cup (110 g) bean sprouts
- ¼ cup (15 g)+ more for garnishing fresh cilantro finely chopped
- 3 tablespoons peanuts toasted and roughly chopped
Optional:
- Lime wedges for serving
Instructions
- In a small bowl whisk all the sauce ingredients together. Set aside
- Heat 1 tablespoon of oil over medium-high heat. Add the zucchini noodles and cook for 2 minutes. Don't overcook them, they'll get soggy.
- Remove the noodles from the pan and drain the excess water.
- Wipe the same pan to remove the water, and then re-heat the pan on medium-high heat.
- Add the remaining oil, garlic and ginger. Sauté until fragrant then add the bell pepper, carrot, and green onions. Cook for about 3 minutes or until tender.
- Add the egg and stir in with the vegetable until the egg is cooked.
- Put the zucchini noodles back into the same pan, then add the sauce. Cook for about 1 minute or until the zoodles are heated through.
- Stir in the bean sprouts and cilantro, toss and remove from heat.
- Serve the pad thai zoodles with roasted peanuts, cilantro, and lime wedges.
- Enjoy!
Nutrition
Calories: 317kcal | Carbohydrates: 32.1g | Protein: 16.1g | Fat: 17.1g | Saturated Fat: 2.9g | Cholesterol: 93mg | Sodium: 994mg | Fiber: 7.5g | Sugar: 15.9g
