Zucchini Noodle Pad Thai
Ingredients:
- 4 medium zucchinis
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 1 cup bean sprouts
- 1/2 cup peanuts, chopped
- 2 eggs, lightly beaten
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon chili paste
- 1 tablespoon vegetable oil
- Lime wedges for serving
Instructions:
- Use a spiralizer or julienne peeler to make zucchini noodles. Place the noodles in a large bowl and set aside.
- In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, and chili paste. Set aside.
- Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the red bell pepper, yellow onion, and garlic and stir-fry for 2-3 minutes, until the vegetables are tender.
- Push the vegetables to the side of the pan and add the beaten eggs to the other side. Scramble the eggs until they are set, then mix them in with the vegetables.
- Add the zucchini noodles to the pan and stir-fry for 2-3 minutes, until the noodles are heated through.
- Pour the sauce over the noodles and vegetables and stir to combine.
- Stir in the bean sprouts and chopped peanuts and cook for another 1-2 minutes, until everything is heated through.
- Serve the zucchini noodle pad thai with lime wedges on the side.
This zucchini noodle pad thai is a healthy, low-carb alternative to traditional pad thai made with rice noodles. The zucchini noodles are a great way to add some extra veggies to your diet, and the stir-fry method of cooking means that this dish is ready in just a few minutes. The combination of savory soy sauce, sweet brown sugar, tangy rice vinegar, and spicy chili paste creates a delicious and well-balanced sauce that perfectly coats the noodles and vegetables. Top with some chopped peanuts for a crunchy texture and serve with a squeeze of fresh lime juice for an extra burst of flavor. Enjoy this tasty, healthy, and satisfying meal any day of the week!
