Vegan Zucchini Noodle Pad Thai

Introduction
Today's lunch is a delightful vegan spin on the classic Thai dish, Pad Thai. Using zucchini noodles instead of traditional rice noodles, this dish offers a fresh, light, and nutritious meal that's perfect for a midday boost without feeling heavy.
Ingredients
- 4 large zucchinis, spiralized
- 1 cup of thinly sliced bell peppers (mix of red, yellow, and green)
- 1 cup of shredded carrots
- 1/2 cup of thinly sliced red onion
- 1 cup of bean sprouts
- 1/4 cup of green onions, chopped
- 1/2 cup of roasted peanuts, crushed
- 1/4 cup of fresh cilantro, chopped
- 2 tablespoons of sesame oil
- 1 block of firm tofu, pressed and cubed
- 2 cloves of garlic, minced
- 1 inch of ginger, minced
- 3 tablespoons of tamari or soy sauce
- 2 tablespoons of maple syrup
- 1 tablespoon of tamarind paste
- Juice of 1 lime
- Lime wedges for serving
Instructions
- Heat the sesame oil in a large pan over medium heat.
- Add the minced garlic and ginger, sautéing until fragrant.
- Toss in the cubed tofu and cook until all sides are golden brown, approximately 5-7 minutes.
- Add the bell peppers, carrots, and red onion to the pan, cooking until just tender.
- Stir in the zucchini noodles and cook for an additional 2-3 minutes, ensuring they remain crisp.
- In a small bowl, whisk together tamari, maple syrup, tamarind paste, and lime juice to create the sauce.
- Pour the sauce over the vegetable and tofu mixture, tossing everything to coat evenly.
- Cook for another minute to allow the flavors to meld.
- Remove from heat and garnish with bean sprouts, green onions, crushed peanuts, and fresh cilantro.
- Serve immediately with lime wedges on the side.
Enjoy this vibrant and healthy twist on a traditional favorite. It's ideal for a satisfying lunch that won't slow you down. Serve hot, garnished with extra peanuts and lime wedges for an added zest!
Hiroshi
Nutritionfacts | Calories: 350 per serving, Fat: 14g, Carbs: 40g, Protein: 18g |
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Preparation Time | 30 minutes |
Allergy Information | Soy, Peanuts |