Description
Zucchini Noodle Pad Thai is a refreshing and healthy twist on the classic dish, featuring vibrant zucchini noodles tossed with colorful veggies and a tangy tamarind sauce. This quick and easy recipe is perfect for weeknight dinners, impressing guests, or indulging in a satisfying yet guilt-free meal. With just the right balance of flavors, it promises to delight your taste buds while keeping you nourished.
Ingredients
Scale
- 2 medium zucchinis, spiralized
- 1 cup carrots, julienned
- 1 cup bell peppers, sliced (any color)
- 4 green onions, thinly sliced
- 1 cup tofu or chicken, diced
- 2 tbsp tamarind paste
- 3 tbsp low-sodium soy sauce
- Juice of 1 lime
- 1 tsp chili flakes (adjust to taste)
- Fresh cilantro (optional)
Instructions
- Spiralize zucchinis into noodles and set aside.
- In a pan over medium heat, sauté diced tofu or chicken until golden brown (5-7 minutes).
- Add carrots and bell peppers; stir-fry for about 3 minutes until slightly softened.
- In a bowl, mix tamarind paste, soy sauce, lime juice, and chili flakes until smooth.
- Pour sauce over the protein and veggies; add zucchini noodles last. Toss gently for about 2 minutes until heated through.
- Garnish with green onions and cilantro if desired. Serve hot!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 0mg
Keywords: For a vegan option, replace chicken with tofu. Add snap peas or other seasonal veggies for extra flavor and color. Store leftovers in an airtight container for up to three days; reheat gently on low heat.