Pad Thai Zucchini Noodles Recipes
ZUCCHINI NOODLES PAD THAI
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
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
PALEO PAD THAI (WITH ZUCCHINI NOODLES)
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
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
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- In a small bowl, add all sauce ingredients and mix together. Taste and adjust as needed. Different fish sauce brands have different amounts of sodium, so you may need to adjust the other ingredients slightly. Set sauce aside.
- Add oil to a large pan and bring the pan to medium-high heat. Add in zucchini and stir and cook until zucchini is just cooked. It should still maintain it's crunchy texture. Place zucchini through a colander, draining out any liquid. Set zucchini aside, still in the colander. More water should drain out as the zucchini cools.
- Add garlic, 1/2 cup bean sprouts, bell peppers (reserve a handful of slices for garnish) and 1 tbsp peanuts to the pan. Stir fry until just cooked. Move your cooked vegetables to the side of the pan. Add in the whisked egg into the empty part of the pan. As the egg cooks, make swirling motions into the egg with a whisk or chopsticks, so that the egg scrambles as it cooks. After egg is cooked, mix it with the vegetables. Add back in zucchini. Pour in sauce. Stir fry everything together for a few minutes until everything is evenly mixed and heat. Garnish with remaining raw sprouts, bell peppers and roasted peanuts.
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- 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.
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