Pad Thai on Zucchini Noodles
Pad Thai on Zucchini Noodles
Servings: 3 servings
Ingredients
The Sauce
- 2 tbsp peanut butter unsweetened, preferably
- 2 tbsp white rice vinegar
- 4 tbsp fish sauce
- 3 tbsp oyster sauce
- 3 tbsp brown sugar
Noodles
- 4 zucchini spiralized
- 4 tbsp vegetable oil
- 1 small chicken breast
- 8 oz extra firm tofu cut into 1/2" x 1/2" x 2" sticks
- 1 1/3 cups broccoli slaw
- 1 1/3 cups Bean sprouts
- 1 small lime cut into thirds
- 1 tbsp ginger minced
- 1 tbsp chopped garlic
- 1 large egg
- 1/3 cup peanut
- 1/3 cup green onion chopped
- 2 tbsp red pepper flakes
- salt
- pepper
Instructions
- saute the zucchini noodles in 2 tbsp oil and salt on medium for 5-8 minutes til soft and fully limp. Remove to a bowl and set aside
- While the noodles saute, whisk together the sauce ingredients in a medium sized mixing bowl
- In a wok or large pan heat 2 tbsp oil, then add chicken and tofu, season with salt and pepper and cook on medium high til chicken and tofu are both turning a golden brown. About 5-8 minutes. Remove chicken and tofu from pan, leaving juices.
- Add vegetables to the pan and stir fry on medium high for 1-2 minutes til vegetables begin to soften a little.
- Move the vegetables to one side of the pan, crack in the egg and scramble it.
- Add the meat and tofu back to the pan along with the sauce and combine. Bring heat to high til sauce begins to bubble then reduce to medium high and allow to simmer 2-3 minutes til sauce reduces and thickens.
- Fold in the zucchini noodles, toss for a minute or two, then serve garnished with peanuts, green onion, red pepper flakes and a lime wedge.
