Zucchini Pad Thai Recipes

VEGETARIAN ZUCCHINI NOODLE PAD THAI

Steps:

• Scramble the eggs and set aside.
• Place all of the ingredients for the sauce into a bowl, whisk together and set aside.
• Place the peanuts into a food processor and pulse until lightly ground (no big peanuts should remain, but it shouldn't be powdery). Set aside.
• Place a large skillet over medium heat. Add in oil, garlic and shallots. Cook for about 1-2 minutes, stirring frequently, until the shallots begin to soften. Add in the sauce and whisk quickly so that the flour dissolves and the sauce thickens. Cook for 2-3 minutes or until sauce is reduced and thick.
• Once the sauce is thick, add in the zucchini noodles and cilantro and stir to combine thoroughly.
• Cook for about 2 minutes or until noodles soften and then add in the scrambled eggs and ground peanuts. Cook for about 30 seconds, tossing to fully combine.
• Plate onto dishes and garnish with cilantro leaves. Serve with lime wedges.

ZUCCHINI PAD THAI

Steps:

• Place the uncooked noodles in a bowl of cold water to soak.
• Spiralize the zucchini, yellow squash, red pepper, onion and carrots into noodle-like shapes.
• Combine the sauce ingredients in a small bowl and whisk to combine.
• Heat a tablespoon of oil over medium high heat. Add the veggies - stir fry with tongs for 60 seconds. Transfer to a dish and set aside.
• Add another tablespoon of oil to the pan. Drain the noodles - they should be softened by now.
• Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Toss everything around with the tongs.
• Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.

ZUCCHINI NOODLE PAD THAI

Steps:

• Sauce - Shake together pad thai sauce and set aside.
• Cook Shrimp - Heat a medium pan over medium heat. Add 1 tablespoon of olive oil, then add the shrimp. Cook 2-4 minutes, flipping halfway, until shrimp are cooked through and no longer pink. Transfer to a clean plate.
• Scramble eggs - Add another 1 tablespoon of olive oil, then add the beaten eggs. Cook, scrambling with a spatula, until cooked through and scrambled. Transfer to the plate containing the shrimp. Clean the pan if necessary.
• Sautée Veggies - Add the zucchini noodles and the bell pepper noodles, tossing with tongs and cooking for 4-5 minutes, until slightly softened. Make a space in the pan and add the garlic.
• Combine - Fry for 1 minute. Add the shrimp, eggs, bean sprouts and pour the sauce over everything. Toss up to coat.
• Serve - Serve with cilantro leaves, peanuts and lime wedges.

ZUCCHINI NOODLES PAD THAI

Steps:

• Make zucchini noodles using a spiralizer.
• Whisk chicken stock, tamarind paste, soy sauce, oyster sauce, chile pepper sauce, Worcestershire sauce, lime juice, and sugar together in a small bowl to make a smooth sauce.
• Heat sesame oil in a wok or large skillet over high heat. Add garlic and stir until fragrant, about 10 seconds. Add chicken and shrimp; cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.
• Push chicken and shrimp to the sides of the wok to make a space in the center. Pour eggs and scramble until firm, 2 to 3 minutes. Add zucchini noodles and sauce; cook and stir, adding water if needed, about 3 minutes. Add 2 cups bean sprouts and green onions; cook and stir until combined, 1 to 2 minutes.
• Remove wok from heat and sprinkle peanuts over noodles. Serve garnished with remaining 1 cup bean sprouts and fresh basil.