This Zucchini Noodles recipe has all of the traditional flavors of Pad Thai but uses spiraled zucchini noodles in place of pasta.
Ingredients
4medium zucchini (about 10-ounces each), made into zoodles with spiralizer
2tspvegetable oil
1tbspminced garlic
3green onions, sliced in 1-inch pieces
2eggs
1/2cupunsalted peanuts, chopped
1/4 cupcilantro, chopped
1/4tspsalt
2tbspsugar
3tbspless sodium soy sauce
1tbsprice wine vinegar
2tbsplime juice
1/2tsppaprika
2tspSriracha sauce
1/4tspred chili flakes
Instructions
For the sauce: In a medium bowl, whisk together the sauce ingredients and set aside until needed.
Heat a wok, or large skillet (preferably with high sides) over medium-heat. Add the oil and garlic, and cook until fragrant (about 30 seconds).
Add the 2 eggs to the pan and lightly scramble for about 30-40 seconds. Add half of the green onions, and peanuts to the skillet, toss for about 30 seconds.
Add the zoodles and the set aside sauce to the skillet. Use tongs to gently toss the zoodles into the sauce to evenly coat all of the zoodles.
Garnish with the remaining uncooked green onions, peanuts, bean sprouts, cilantro and a lime wedge.