Zoodle Pad Thai
Ingredients:
Sauce
2 tablespoons (30ml) tamarind paste
1 tablespoon (15ml) lime juice
2 tablespoons (30ml) soy sauce
2 tablespoons (30ml) brown sugar
Noodles
2 zucchini
1 cup (240ml) firm tofu, cubed
Olive oil, for frying
1 garlic clove, minced
½ red bell pepper, sliced thin
2 green onions, sliced thin
1 egg
2 tablespoons (30ml) fresh cilantro, chopped, for topping
2 tablespoons (30ml) roasted peanuts, chopped, for topping
Directions:
Whisk together ingredients for the sauce and set aside.Using a spiralizer, make zucchini noodles.Fry cubed tofu in olive oil until golden. Add garlic, red pepper, green onion and fry until tender.Crack egg and whisk into veggiesAdd zucchini noodles into pan.Pour sauce over top and toss to coat. Continue cooking until noodles warmed through and tender.Top with cilantro and roasted peanuts.Enjoy!
Sauce
2 tablespoons (30ml) tamarind paste
1 tablespoon (15ml) lime juice
2 tablespoons (30ml) soy sauce
2 tablespoons (30ml) brown sugar
Noodles
2 zucchini
1 cup (240ml) firm tofu, cubed
Olive oil, for frying
1 garlic clove, minced
½ red bell pepper, sliced thin
2 green onions, sliced thin
1 egg
2 tablespoons (30ml) fresh cilantro, chopped, for topping
2 tablespoons (30ml) roasted peanuts, chopped, for topping
Directions:
Whisk together ingredients for the sauce and set aside.Using a spiralizer, make zucchini noodles.Fry cubed tofu in olive oil until golden. Add garlic, red pepper, green onion and fry until tender.Crack egg and whisk into veggiesAdd zucchini noodles into pan.Pour sauce over top and toss to coat. Continue cooking until noodles warmed through and tender.Top with cilantro and roasted peanuts.Enjoy!