Pad Thai Zoodles

Easy Pad Thai Zoodles

Note. This is a basic Pad Thai recipe. Feel free to add shrimps, firm tofu, garlic chives, pickled turnips, banana flowers, bell peppers, to make it a complete meal.

Ingredients

Serves 4

3 large zucchini

2 tablespoons olive oil

1 garlic clove, minced

2 large free-range organic eggs

1 ½ tablespoons organic wheat-free soy sauce (or coconut aminos)

2 tablespoons fresh lime juice

2 tablespoons coconut palm sugar

1 tablespoon tamarind paste (optional)

1 teaspoon fish sauce (I used Red Boat)

⅛ teaspoon red pepper flakes (adjust to taste)

3 scallions, sliced into 1-inch pieces

Fresh chopped cilantro

1 cup / 8.5 oz / 240 gr bean sprouts (optional)

4 tablespoons roasted cashews or almonds, chopped*

*If you don’t care about paleo (and to keep it more authentic) use peanuts instead.

Directions

In a small bowl stir together soy sauce, lime juice, sugar, fish sauce, tamarind paste and red pepper flakes. Set aside.

Using a spiralizer or peeler create zucchini spaghetti (always read the directions for your spiral slicer as they vary by brand.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.

Heat one tablespoon of olive oil in a large pan over medium-high heat. Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch.

Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a bowl and drain the excess water from the pan.

Wipe the pan and heat the remaining tablespoon of olive oil over medium-high heat. Add garlic and saute’ for about 1 to 2 minutes, until fragrant.

Add scallions and saute’ for 1 to 2 minutes or until tender.

In a small bowl lightly beat eggs with a fork. Pour them into the pan and cook until they solidify, but are still moist - move the eggs around the skillet as they cook, so that they scramble a bit.

Pour the sauce into the skillet with scrambled eggs.

Add the zucchini noodles and cook for about 1 more minute or until heated through.

Sprinkle with chopped cilantro and chopped almonds/cashews and serve.