After buying my spirlizer, I’ve embarked on a mission to find clever ways to use my new gadget. One of my favorite recipes as of late? This vegetarian Pad Thai recipe that is virtually guilt free… So spare yourself the take-out and make your own (in under 10 minutes!) – plus aren’t you full of Thanksgiving leftovers already!?
Zucchini Noodle Pad Thai
- 2 whole eggs
- 1/4 roasted peanutes
- 1/2 tablespoon peanut oil
- 1 garlic clove, minced
- 1 shallot, minced
- 1 tablespoon cilantro, chopped
- 1 tablespoon coconut flour (I have made this without and it’s fine)
- 3 zucchinis
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon fish sauce
- 1/2 tablespoon chili sauce
- 1 teaspoon honey
I make this as a weekday meal, so here are my “make ahead instructions”:
Day before instructions:
- Make sauce by combining ingredients in an airtight container. Shake to combine and store in the fridge.
- Mince garlic and shallot and combine together in another airtight container. Store in the fridge.
- Use your spiralizer to spiralize (?!) your zucchini (I use a smaller blade, but it’s all about preference – they recommend Blade C). Store in an airtight container in the fridge.
- Grind peanuts in a food processor or blender until no big peanuts remain, but is not yet powdery). Store in an airtight container.
Day of instructions:
- Scramble eggs in coconut oil and set aside.
- Heat a non-stick skillet over medium heat.
- Add peanut oil and saute garlic/shallot mixture for 1-2 minutes or until softened.
- Add sauce and flour and whisk until sauce thickens. Cook for 2-3 minutes until sauce has reduced.
- Once sauce has thickened, add in the zucchini noodles and cilantro and stir until coated.
- For only a minute or so more (over cooking will lead to soggy noddles) then add eggs and ground peanuts.
- Cook for 30 more seconds until fully combined and serve with cilantro leaves and lime wedges.