Zoodle Pad Thai Salad is a refreshing low carb version of the beloved Thai street food, made with spiralized zucchini.
I’m a huge pad Thai fan, I always order it in Thai restaurants and I’ve made it myself lots of times. I decided to try out my new Spiralizer and create a variation of the dish by replacing the traditional rice noodles with ‘zoodles’. I just loved the result, and to be honest I couldn’t really tell much difference between the zucchini and the noodles, this version tasted exactly like my favorite pad Thai.
I resisted getting a spiralizer for quite some time, but I think all this super hot weather made the thought of veggie noodles sound really enticing. It took me just about a minute to get a big pile of bouncy ‘zoodles’ and to fall in love with my new kitchen toy. The zoodles were surprisingly long and resilient — I think I expected that they’d be watery and so delicate they’d fall apart, but it’s just the opposite, they look and behave just like regular noodles!
We ate this as a cold salad, and also as a hot dish and loved it both ways, the zoodles hold up well in either case. A refreshing combination of lime, ginger, garlic and cilantro, along with fish sauce and soy sauce forms the pad Thai flavor base. Mine gets a dose of protein from the tofu, and a great crunch from bean sprouts, water chestnuts, and roasted peanuts.
- 3 Tbsp vegetable oil
- 3 cloves garlic, minced
- 3 Tbsp minced fresh ginger
- 1 large jalapeno pepper, minced, seeds and all
- 2 large eggs, beaten
- 4 ounces tofu, cut in small cubes
- 6-8 scallions, thinly sliced
- 1 can water chestnuts, sliced thinly
- 2 cups bean sprouts
- 2 medium zucchini, spiralized
- large handful fresh cilantro leaves, chopped
- 1/4 cup fresh lime juice (about 2 large limes)
- 3 Tbsp fish sauce (substitute soy sauce for vegetarian and vegan)
- 2 Tbsp soy sauce
- 2 Tbsp brown sugar
- 1/2 cup roasted peanuts, rough chopped
- more fresh cilantro leaves
- lime wedges
- Heat the oil in a wok and saute the garlic, ginger and jalapeno for several minutes, stirring constantly. Push them to one side and add the eggs. Scramble them, breaking them up as they cook.
- Whisk together the sauce ingredients and add to the pan. Heat until it comes to a boil, and then add the tofu, scallions, water chestnuts, bean sprouts, and zoodles. Stir fry for a minute or so, tossing everything really well to distribute the sauce evenly and just barely soften the zoodles. Toss in the cilantro and take off the heat.
- Serve hot right away, or remove from the pan and refrigerate to serve chilled as a salad. Garnish with lime wedges, chopped peanuts, and fresh cilantro.
- I just barely heated the zucchini noodles through in the wok before taking it off the heat. They can wilt quickly, and I want to retain a little bit of their texture.
- Fish sauce is a fermented sauce that really gives pad Thai its authentic umami flavor, you’ll find it in the Asian or International section of your store. For a vegan version, use soy sauce.
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