Paleo Pad Thai With Zucchini Noodles Recipes

PALEO PAD THAI (WITH ZUCCHINI NOODLES)

Paleo Pad Thai (With Zucchini Noodles) image

Make and share this Paleo Pad Thai (With Zucchini Noodles) recipe from Food.com.

Provided by Wendys Kitchen

Categories One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup fat (butter or coconut oil)
2 -3 zucchini
1 onion, finely diced
4 garlic cloves, minced
1 tablespoon apple cider vinegar
2 tablespoons fresh ginger, minced
3 tablespoons almond butter
1 tablespoon chili-garlic sauce
1 tablespoon fish sauce
1 lime, juiced
salt
pepper

Steps:

If you have a mandoline, get it out and start slicing the zuchinnis lengthwise. or you can use a knife to slice the zukes as thinly as you can (lengthwise). Slice the slices into thin strips, just like the shape of a spaghetti noodle. Another option, for speed, lack of the proper tools or sheer laziness, you can just chop the zukes into chunks. Not quite the same effect, but same flavor.
Over medium heat, melt your fat of choice. Saute the onion, garlic and ginger, until soft. Add the fish sauce, chili sauce, vinegar, lime juice, almond butter and a bit of salt. Stir to combine.
Add the zuke noodles to the saute pan. Stir them around to get the sauce incoporated onto the "zoodles". The point here is get the zoodles hot and very slightly cooked through (just like an al dente noodle!), about 10 minutes.
Serve hot. Any kind of grilled or pan seared meat or seafood would go really well with this.

Nutrition Facts : Calories 231.2, Fat 19.9, SaturatedFat 7, Cholesterol 14, Sodium 389.5, Carbohydrate 11.4, Fiber 3.3, Sugar 4.7, Protein 4.6

ZUCCHINI NOODLES PAD THAI

Zucchini Noodles Pad Thai image

A healthier adaptation of a Pad Thai recipe. Serve with extra lime wedges.

Provided by Andrea Nicole

Categories World Cuisine Recipes Asian

Time 57m

Yield 4

Number Of Ingredients 19

Ingredients

3 large zucchini
¼ cup chicken stock
2 ½ tablespoons tamarind paste
2 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
1 ½ tablespoons Asian chile pepper sauce
1 tablespoon Worcestershire sauce
1 tablespoon fresh lime juice
1 tablespoon white sugar
2 tablespoons sesame oil
1 tablespoon chopped garlic
12 ounces skinless, boneless chicken breasts, cut into 1-inch cubes
8 ounces peeled and deveined shrimp
2 eggs, beaten
2 tablespoons water, or as needed
3 cups bean sprouts, divided
6 green onions, chopped into 1-inch pieces
2 tablespoons chopped unsalted dry-roasted peanuts
¼ cup chopped fresh basil

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.

Nutrition Facts : Calories 370.2 calories, Carbohydrate 28.1 g, Cholesterol 221.8 mg, Fat 14.5 g, Fiber 5.3 g, Protein 35.6 g, SaturatedFat 2.8 g, Sodium 670.9 mg, Sugar 12.9 g

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