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:
covered percent of daily need
