Thai Zucchini Noodles Recipes

THAI ZUCCHINI NOODLES

Thai Zucchini Noodles image

Try these Thai Zucchini Noodles. Featuring peanuts and colorful vegetables like carrots and zucchini, Thai Zucchini Noodles are rich in Vitamins A and C.

Provided by My Food and Family

Categories Home

Time 15m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 zucchini, cut into spiral noodles
1 red pepper, cut into strips
1/2 cup shredded carrots
1/4 cup creamy peanut butter
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
1 tsp. lite soy sauce
1 tsp. chili-garlic sauce
2 Tbsp. chopped fresh cilantro
2 Tbsp. chopped PLANTERS Dry Roasted Peanuts

Steps:

Combine vegetables in large bowl.
Mix peanut butter, dressing, soy sauce and chili-garlic sauce until blended. Add to vegetable mixture; mix lightly.
Top with cilantro and nuts.

Nutrition Facts : Calories 120, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

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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