Zoodle Pad Thai

In the Quick Eats episode of Urban Vegetarian, host Desiree Nielsen shows us that eating healthy doesn’t have to be boring or take lots of time. For this recipe, she twists up a zucchini to create “zoodles” for one of her favorites, a quick, tasty, vegetarian, and low carb take on classic Pad Thai!

Serves 3-4

Ingredients:

Sauce:

2 tablespoons (30 ml) tamarind paste

1 tablespoon (15 ml) lime juice

2 tablespoons (30 ml) soy sauce

2 tablespoons (30 ml) brown sugar

Noodles:

2 zucchinis

Olive oil, for frying

1 cup (240 ml) firm tofu, cubed

1 garlic clove, minced

½ red bell pepper, sliced thin

2 green onions, sliced thin

1 egg

2 tablespoons (30 ml) fresh cilantro, chopped, for topping

2 tablespoons (30 ml) roasted peanuts, chopped, for topping

Method:

For the Sauce: Whisk together tamarind, lime, soy, and sugar, set aside and reserve.

For the Noodles: Using a spiralizer, make zucchini noodles.

Heat olive oil in a skillet or wok over medium-high heat.

Fry cubed tofu in olive oil until golden.

Add garlic, red pepper, green onion and fry until tender.

Crack egg and whisk into veggies

Add zucchini noodles into pan.

Pour sauce over top and toss to coat. Continue cooking until noodles warmed through and tender.

Top with cilantro and roasted peanuts.

Enjoy!