Energizing Zucchini Noodle Pad Thai

Allergens

Soy (from cashew butter and fish sauce)

Ingredients

• 4 medium zucchinis
• 100g extra firm tofu, cubed
• 1 cup bean sprouts
• 1 small red bell pepper, thinly sliced
• 1 small carrot, julienned
• 2 green onions, chopped
• 2 tablespoons fresh cilantro, chopped
• 3 tablespoons cashew butter
• 4 tablespoons coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon lime juice
• 1 teaspoon fish sauce (optional)
• 1 teaspoon sriracha (optional)
• 1/2 teaspoon minced garlic
• 1/2 teaspoon grated ginger
• Salt and pepper to taste

Instructions

1. Using a spiralizer or vegetable peeler, create zucchini noodles from the zucchinis. Set aside.
2. In a pan over medium heat, cook cubed tofu until golden brown. Remove from heat and set aside.
3. In the same pan, add garlic and ginger. Sauté for 1 minute or until fragrant.
4. Add cashew butter, coconut aminos, rice vinegar, lime juice, fish sauce (if using), sriracha (if using), salt, and pepper to the pan. Stir until well combined.
5. Add zucchini noodles, red bell pepper, carrot, and cooked tofu to the pan. Toss until the vegetables are coated in the sauce and heated through.
6. Remove from heat, add bean sprouts and green onions, and toss gently to combine.
7. Garnish with fresh cilantro before serving.

Chef’s Insight

This dish is not only low-carb but also packed with essential nutrients and antioxidants from the vibrant vegetables, making it an ideal choice for a healthy lifestyle.

Notes

You can adjust the spiciness of the dish by adding more or less sriracha according to your preference.