Pad Thai Zucchini Noodles Recipes

VEGETARIAN PAD THAI

Steps:

• In a small bowl, stir together the sauce ingredients. If you prefer a sweeter pad Thai, add additional honey. For spicier, add additional chili paste.
• With a spiralizer, cut the zucchini into zoodles. If you don't have a spiralizer, you can cut the zucchini into ribbons using a Y-shaped vegetable peeler. Set aside.
• Heat 1 teaspoon of oil in a large nonstick skillet or wok over medium-high heat. Add the garlic, then crack the eggs directly into the skillet. Break apart the yolk with the spatula and let cook for 30 seconds, until just beginning to set. Add the noodles and sauce and stir to coat. Next, add the bean sprouts, carrots, edamame, and chopped green onions and let cook until the bean sprouts are crisp-tender, about 1 minute. Sprinkle on the peanuts and cilantro. Serve immediately with lime wedges and additional hot sauce as desired.

ZUCCHINI NOODLE PAD THAI

Steps:

• Sauce - Shake together pad thai sauce and set aside.
• Cook Shrimp - Heat a medium pan over medium heat. Add 1 tablespoon of olive oil, then add the shrimp. Cook 2-4 minutes, flipping halfway, until shrimp are cooked through and no longer pink. Transfer to a clean plate.
• Scramble eggs - Add another 1 tablespoon of olive oil, then add the beaten eggs. Cook, scrambling with a spatula, until cooked through and scrambled. Transfer to the plate containing the shrimp. Clean the pan if necessary.
• Sautée Veggies - Add the zucchini noodles and the bell pepper noodles, tossing with tongs and cooking for 4-5 minutes, until slightly softened. Make a space in the pan and add the garlic.
• Combine - Fry for 1 minute. Add the shrimp, eggs, bean sprouts and pour the sauce over everything. Toss up to coat.
• Serve - Serve with cilantro leaves, peanuts and lime wedges.

PAD THAI ZUCCHINI NOODLES

Steps:

• In a blender or food processor, make the dressing by processing peanut butter, warm water, soy sauce, rice vinegar, fish sauce, maple syrup and lime juice until smooth. Set aside.
• Preheat large skillet on medium heat, spray with cooking spray, add eggs and cook until scrambled. Transfer to a large salad bowl.
• Wipe clean or rinse the skillet, return to medium-high heat, swirl oil to coat and add tofu with a pinch of salt. Cook until somewhat golden brown, stirring occasionally and watching closely not to burn. Transfer to the bowl with eggs.
• Then add shrimp, zucchini, bell pepper, bean sprouts, peanuts, cilantro, and green onion. Pour dressing over the salad, mix gently and serve cold.

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 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.