Description
Zucchini Noodle Pad Thai is a refreshing, healthier twist on the beloved classic. Packed with vibrant flavors and textures, this dish features spiralized zucchini noodles tossed in a savory sauce, complemented by colorful veggies and protein options. Perfect for a quick weeknight dinner or impressing guests, it promises to be a crowd-pleaser that brings joy along with every bite.
Ingredients
Scale
- 2 medium zucchini (spiralized)
- 1 tablespoon olive oil
- 1 red bell pepper (sliced)
- 3 green onions (sliced)
- 1 cup bean sprouts
- 2 eggs (beaten)
- 3 tablespoons natural peanut butter
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon Sriracha sauce
- Fresh cilantro (for garnish)
Instructions
- Spiralize the zucchini into noodles and set aside.
- In a bowl, whisk together peanut butter, soy sauce, rice vinegar, brown sugar, and Sriracha until smooth.
- Heat olive oil in a large skillet over medium heat. Sauté bell pepper for about 2 minutes; add green onions and sauté for another minute.
- Add zucchini noodles and bean sprouts; stir-fry for about 3 minutes until just tender.
- Push veggies aside, crack in beaten eggs, scramble until cooked, then combine everything.
- Pour the sauce over the mixture and stir well. Simmer for an additional 2 minutes.
- Serve garnished with fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 320
- Sugar: 7g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 150mg