Zoodle Pad Thai

By Desiree Nielson
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print
SERVES
2
 TO
4

Ingredients

Sauce:

  • 2 tablespoons (30 milliliters) tamarind paste
  • 1 tablespoon (15 milliliters) lime juice
  • 2 tablespoons (30 milliliters) soy sauce
  • 2 tablespoons (30 milliliters) brown sugar

Noodles:

  • 2 zucchini
  • 1 cup (240 milliliters) firm tofu, cubed
  • Olive oil, for frying
  • 1 garlic clove, minced
  • 1/2 red bell pepper, sliced thin
  • 2 green onions, sliced thin
  • 1 egg
  • 2 tablespoons (30 milliliters) fresh cilantro, chopped, for topping
  • 2 tablespoons (30 milliliters) roasted peanuts, chopped, for topping

Directions

  1. Whisk together ingredients for the sauce and set aside.
  2. Using a spiralizer, make zucchini noodles.
  3. Fry cubed tofu in olive oil until golden. Add garlic, red pepper, green onion and fry until tender.
  4. Crack egg and whisk into veggies.
  5. Add zucchini noodles into pan.
  6. Pour sauce over top and toss to coat. Continue cooking until noodles warmed through and tender.
  7. Top with cilantro and roasted peanuts.
  8. Enjoy!

WATCH

The Urban Vegetarian Fridays at 8:30 am ET on CTV Life Channel

Bell Media Lifestyle Specialty Terms of Use Privacy Policy