Easy Pad Thai Zoodles

Easy Pad Thai Zoodles

4 Servings 10 min Cook

Macros/Serving: 241 Calories


1 1/2 Tbsp Soy Sauce
2 Tbsp Lime Juice
1 Tsp Stevia Sweetener
3 Tsp Fish Sauce
1 Tsp Tamarind Paste
0 Tsp Crushed Red Pepper Flakes
3 Medium Zucchini
2 Tbsp Olive Oil
1 Cloves, minced Garlic
3 Medium (4-1/8" long) Scallions
2 Large Egg
3 Tbsp Fresh Cilantro
1/4 Cup Cashew Nuts
4 Cup Alfalfa Sprouts
1/4 Cup Cashew Nuts


In a small bowl stir together soy sauce, lime juice, sugar, fish sauce, tamarind paste, and red pepper flakes.

Set aside.

Using a spiralizer or peeler create zucchini spaghetti (always read the directions for your spiral slicer as they vary by brand.

) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini.

This will form more of a wider "noodle" from the zucchini, like fettuccini.

Heat one tablespoon of olive oil in a large pan over medium-high heat.

Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch.

Let the noodles rest for about 3 minutes so that they can release all of the moisture.

Transfer noodles to a bowl and drain the excess water from the pan.

Wipe the pan and heat the remaining tablespoon of olive oil over medium-high heat.

Add garlic and sauté for about 1 to 2 minutes, until fragrant.

Add scallions and sauté for 1 to 2 minutes or until tender.

In a small bowl lightly beat eggs with a fork.

Pour them into the pan and cook until they solidify, but are still moist - move the eggs around the skillet as they cook, so that they scramble a bit.

Pour the sauce into the skillet with scrambled eggs.

Add the zucchini noodles and cook for about 1 more minute or until heated through.

Sprinkle with chopped cilantro and chopped cashews and serve.


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