October 25, 2013

Zoodle Pad Thai

I've been obsessing over zoodles lately and finally got around to making some!  They're super easy to make and you don't even need a fancy spiralizer!  If you don't have one already, head on over to Bed, Bath, and Beyond and pick up at $7.00 julienne peeler.  These zoodles can be served as a pasta replacement or vegetable side dish.  The possibilities are endless!  Here's the basics on how to cook the zoodles along with a tasty Thai Peanut Sauce that I frequently whip up!

Zoodle Pad Thai
Serves 2-4
Zoodle Pad Thai Ingredients
  • 2 large zucchinis; spiralized using a julienne peeler
  • 3 large carrots; spiralized using a julienne peeler
  • 2 small green onions; chopped
  • 1 cup shelled edamame 
  • 1 T extra virgin olive oil
  • Salt and pepper to taste
Peanut Sauce Ingredients
  •  2 T PB2
  • 2 T rice vinegar
  • 1 t tomato paste
  • 2 t low sodium soy sauce
  • 1/4 t red pepper flakes
Serve & Garnish With
  • Shrimp, Chicken, Tofu
  • Cilantro
  • Avocado
  • Lime wedges
  • Peanuts
  1. Combine all of the sauce ingredients in a small bowl; mix well
  2. Heat a large nonstick skillet over medium-high heat
  3. When hot add the oil, and carrots; cook for about 2-3 minutes
  4. Add the zucchini, edamame, green, and green onion and season with salt and pepper to taste and cook about 1 minute
  5. Stir to mix everything around and cook another 1 to 1-1/2 minutes, or until the vegetables are tender
  6. Transfer the zoodles to a bowl and stir in the Peanut Sauce
  7. Serve with desired toppings

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