Vegetarian Zucchini Noodle Pad Thai

Vegetarian Zucchini Noodle Pad Thai requires approximately 25 minutes from start to finish. One portion of this dish contains about 16g of protein, 18g of fat, and a total of 310 calories. This recipe serves 2. For $1.96 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. It is brought to you by Inspiralized. 1077 people have tried and liked this recipe. It works well as a rather cheap main course. If you have fish sauce, cilantro, shallot, and a few other ingredients on hand, you can make it. Plenty of people really liked this Asian dish. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. With a spoonacular score of 71%, this dish is pretty good. Vegetarian Zucchini Noodle Pad Thai, Meatless Monday: Vegetarian Pad Thai with Zucchini Noodles, and Pad Thai Zucchini Noodle + Quinoa Salad are very similar to this recipe.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

2 tbsp chili sauce (I used Thai chili garlic sauce)

1 tbsp roughly chopped cilantro + whole cilantro leaves to garnish

1 tsp coconut flour

2 tbsp fish sauce (or hoisin sauce, if you're strict vegetarian)

1 garlic clove, minced

2 tsp honey

juice of 1 lime (2-3 tbsp)

1/2 tbsp peanut oil (or oil)

1/4 cup roasted salted peanuts

1 shallot, minced

1 tbsp soy sauce

2 whole eggs

2 medium zucchinis, Blade C

Equipment:

whisk

bowl

food processor

frying pan

Cooking instruction summary:

Scramble the eggs and set aside.Place all of the ingredients for the sauce into a bowl, whisk together and set aside.Place the peanuts into a food processor and pulse until lightly ground (no big peanuts should remain, but it shouldn't be powdery). Set aside.Place a large skillet over medium heat. Add in oil, garlic and shallots. Cook for about 1-2 minutes, stirring frequently, until the shallots begin to soften. Add in the sauce and whisk quickly so that the flour dissolves and the sauce thickens. Cook for 2-3 minutes or until sauce is reduced and thick. Once the sauce is thick, add in the zucchini noodles and cilantro and stir to combine thoroughly.Cook for about 2 minutes or until noodles soften and then add in the scrambled eggs and ground peanuts. Cook for about 30 seconds, tossing to fully combine.Plate onto dishes and garnish with cilantro leaves. Serve with lime wedges.

 

Step by step:


1. Scramble the eggs and set aside.

2. Place all of the ingredients for the sauce into a bowl, whisk together and set aside.

3. Place the peanuts into a food processor and pulse until lightly ground (no big peanuts should remain, but it shouldn't be powdery). Set aside.

4. Place a large skillet over medium heat.

5. Add in oil, garlic and shallots. Cook for about 1-2 minutes, stirring frequently, until the shallots begin to soften.

6. Add in the sauce and whisk quickly so that the flour dissolves and the sauce thickens. Cook for 2-3 minutes or until sauce is reduced and thick. Once the sauce is thick, add in the zucchini noodles and cilantro and stir to combine thoroughly.Cook for about 2 minutes or until noodles soften and then add in the scrambled eggs and ground peanuts. Cook for about 30 seconds, tossing to fully combine.Plate onto dishes and garnish with cilantro leaves.

7. Serve with lime wedges.


Nutrition Information:

Quickview
309k Calories
16g Protein
17g Total Fat
26g Carbs
11% Health Score
Limit These
Calories
309k
15%

Fat
17g
27%

  Saturated Fat
3g
24%

Carbohydrates
26g
9%

  Sugar
14g
17%

Cholesterol
163mg
55%

Sodium
2281mg
99%

Get Enough Of These
Protein
16g
32%

Vitamin C
48mg
58%

Manganese
0.95mg
47%

Vitamin B6
0.63mg
31%

Magnesium
113mg
28%

Folate
110µg
28%

Phosphorus
267mg
27%

Potassium
927mg
27%

Vitamin B2
0.45mg
26%

Selenium
17µg
25%

Fiber
5g
24%

Vitamin B3
4mg
24%

Copper
0.32mg
16%

Vitamin A
762IU
15%

Iron
2mg
15%

Vitamin B5
1mg
15%

Vitamin B1
0.2mg
14%

Zinc
1mg
12%

Vitamin E
1mg
11%

Calcium
98mg
10%

Vitamin K
10µg
10%

Vitamin B12
0.48µg
8%

Vitamin D
0.88µg
6%

covered percent of daily need
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