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
THAI ZUCCHINI NOODLES
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
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 STYLE
Make and share this Zucchini Noodles Pad Thai Style recipe from Food.com.
Provided by katlienc
Categories Thai
Time 20m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a frying pan.
- Sauté zucchini and carrots in butter until soft. Approximately 10 mins.
- Add coconut milk, lime juice, Sriracha sauce, fish sauce, onion powder, garlic powder and honey to a blender and blend until smooth.
- Pour peanut sauce over shredded zucchini carrot mixture and heat through, approximately 5 minutes.
Nutrition Facts : Calories 368.8, Fat 30.5, SaturatedFat 10.6, Cholesterol 15.3, Sodium 365, Carbohydrate 17.7, Fiber 4.7, Sugar 9.2, Protein 12.7
THAI ZUCCHINI
There are intriguing flavor combinations of this Thai cuisine dish. The mild zucchini is a perfect partner for the stronger flavors in this dish. Compliments of Above & Beyond Parsley, Kansas City, Missouri.
Provided by Miss Annie
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook garlic, ginger, and red pepper in oil in a large skillet over medium-high heat for 1 minute, stirring constantly.
- Add peanuts and next 4 ingredients, stirring well.
- Add zucchini, and cook, stirring constantly, for about 5 minutes, or until crisp tender.
- Serve immediately.
Nutrition Facts : Calories 116.6, Fat 8.6, SaturatedFat 1.2, Sodium 192.3, Carbohydrate 8, Fiber 2.5, Sugar 3.8, Protein 4.2
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