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- 2 medium zucchinis, spiralized into noodles - 1 cup firm tofu, pressed and cubed - 2 tablespoons creamy peanut butter - 2 tablespoons soy sauce (or tamari) - 1 tablespoon tamarind paste - 1 tablespoon coconut sugar - 2 green onions, finely sliced - 1/4 cup fresh bean sprouts - 2 cloves garlic, minced - 1 tablespoon sesame oil - Crushed peanuts - Lime wedges - Fresh cilantro Gather these ingredients for a fresh twist on traditional Pad Thai. The zucchini noodles offer a light and crunchy base. The firm tofu adds protein and richness. Creamy peanut butter brings a nutty flavor that pairs well with the soy sauce and tamarind paste. Coconut sugar adds a hint of sweetness, balancing the dish perfectly. The green onions and bean sprouts provide a fresh crunch. Garlic infuses the oil with a fragrant aroma. Finally, sesame oil adds depth to the flavor profile. When you serve the dish, sprinkle crushed peanuts on top. The lime wedges add brightness, while fresh cilantro gives a burst of flavor. This combination of ingredients makes the Zucchini Noodle Pad Thai a delightful meal that feels both light and satisfying. For the full recipe, check out the detailed instructions. - Heat sesame oil in a skillet. - Cook tofu until golden brown. - Set aside the cooked tofu. To start, I heat one tablespoon of sesame oil in a skillet over medium heat. Once the oil is hot, I add the cubed tofu. I cook the tofu until golden brown, about 5 to 7 minutes. I turn it occasionally to ensure even cooking. When it looks crispy, I take it out and set it aside on a plate. This gives the tofu a nice texture that complements the dish. - Combine peanut butter, soy sauce, lime juice, tamarind paste, and coconut sugar. - Whisk until smooth and creamy. - Adjust seasoning to taste. Next, I prepare the sauce. In a small bowl, I mix peanut butter, soy sauce, lime juice, tamarind paste, and coconut sugar. I whisk these ingredients together until I get a smooth and creamy mix. I taste the sauce and tweak it as needed. If I want more saltiness, I add soy sauce. For extra tang, I add more lime juice. - Sauté minced garlic until fragrant. - Add zucchini noodles to skillet. - Cook until slightly softened. Now, I move on to the zucchini noodles. With the skillet still on medium heat, I add minced garlic to the remaining oil. I sauté the garlic for about 30 seconds, stirring so it doesn't burn. Then, I add the spiralized zucchini noodles to the skillet. I cook them for about 2 to 3 minutes, tossing them gently. I want them to soften a bit but still keep a nice crunch. - Return tofu to the skillet. - Pour sauce over the mixture. - Toss everything to coat and heat through. Once the zucchini noodles are ready, I return the golden tofu to the skillet. I pour the prepared sauce over everything. Next, I gently toss the mixture to coat it well. I let it cook for another minute or two. This step helps the noodles and tofu absorb all the delicious flavors. - Stir in green onions and bean sprouts. - Cook for an additional minute. After that, I mix in sliced green onions and fresh bean sprouts. I cook everything for another minute. This keeps the veggies fresh and adds a nice crunch to the dish. - Divide the Zucchini Noodle Pad Thai among plates. - Garnish with peanuts, cilantro, and lime wedges. Finally, I divide the Zucchini Noodle Pad Thai among plates. I like to garnish it with crushed peanuts, fresh cilantro, and lime wedges. The lime adds a zesty kick that brightens the dish. For the full recipe, check out the complete list of ingredients and instructions. - Select firm, fresh zucchinis. - Look for smooth skin without blemishes. - Plan to use them within a few days for best texture. - Press tofu well to remove moisture. - Wrap tofu in a towel and place a weight on it. - Consider marinating tofu for extra flavor. - Use soy sauce, garlic, and ginger for a tasty marinade. - Experiment with different nut butters. - Almond butter or sunflower seed butter can add unique flavors. - Adjust sweetness to personal preference. - Add more coconut sugar for sweetness or lime juice for tang. These tips will help you create a vibrant and tasty Zucchini Noodle Pad Thai. For the complete recipe, check out the Full Recipe section. {{image_4}} You can easily change the protein in this dish. If you don't want tofu, try shrimp or chicken. Both add a nice flavor and texture. For a vegetarian option, chickpeas work great. They bring protein and a hearty bite to the meal. Want more flavor? Add sliced bell peppers or carrots to the mix. They give the dish a nice crunch and bright color. You can also add fresh herbs like basil or mint. These herbs add a fresh taste that elevates the dish. If you want to make this dish vegan, check all your ingredients. Make sure they are certified vegan. If your recipe uses honey, swap it for maple syrup. This keeps it sweet but plant-based. For the full recipe, check out the complete details. After making Zucchini Noodle Pad Thai, store any leftovers in an airtight container. This will keep them fresh and flavorful. It’s best to eat the dish within 2-3 days. After that, the zucchini may lose its crunch. I recommend avoiding freezing this dish. Zucchini can turn mushy when thawed. If you must freeze, keep the sauce separate. You can freeze the sauce for up to a month. Just thaw it in the fridge before using. To reheat, use a non-stick skillet over low heat. This helps maintain the texture. Add a splash of water to restore moisture. Stir gently to combine everything well. This way, your Zucchini Noodle Pad Thai stays delicious! To spiralize zucchini, use a spiralizer. You can also use a vegetable peeler. Just run the peeler along the zucchini to create thin strips. This gives you the noodle shape you need for the dish. Yes, you can prepare it ahead. Store the ingredients separately to keep them fresh. This way, the noodles stay crunchy and the flavors stay bright when you are ready to serve. Yes, if you use tamari instead of soy sauce, it is gluten-free. Tamari has a similar flavor but does not contain gluten. This makes it a great choice for those with dietary restrictions. To add spice, include red pepper flakes or sriracha in the sauce. You can start with a small amount and increase it to suit your taste. This lets you control the heat level. If you don’t have tamarind paste, lime juice works well. Rice vinegar is another good option. Both will give a different flavor but still add the tangy taste you want in this dish. For the full recipe, check out the complete instructions! This article shared a simple Zucchini Noodle Pad Thai recipe. You learned about the main ingredients, like zucchini and tofu, plus how to prepare and serve the dish. I also provided tips on ingredient choices and variations to boost flavor. Now, you can create a tasty meal that fits your choices. Whether you prefer tofu, shrimp, or chickpeas, feel free to customize it. Enjoy making this healthy dish for friends or family!

Zucchini Noodle Pad Thai

Enjoy a fresh twist on a classic with this delicious Zucchini Noodle Pad Thai recipe! Packed with flavor from spiralized zucchini, crispy tofu, and a creamy peanut sauce, this dish is both healthy and satisfying. Perfect for a quick dinner, it can be made in just 20 minutes. Dive into this colorful meal and discover how easy it is to make a lighter version of your favorite Thai dish. Click through to explore the full recipe now!
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Ingredients
  

2 medium zucchinis, spiralized into noodles

1 cup firm tofu, pressed and cut into cubes

2 tablespoons creamy peanut butter

2 tablespoons soy sauce (or tamari for gluten-free options)

1 tablespoon freshly squeezed lime juice

1 tablespoon tamarind paste

1 tablespoon coconut sugar (or substitute with brown sugar)

2 green onions, finely sliced

1/4 cup fresh bean sprouts

2 cloves garlic, minced

1 tablespoon sesame oil

Crushed peanuts for garnishing

Lime wedges for serving

Fresh cilantro for garnishing

Instructions
 

Prepare Tofu: Begin by heating 1 tablespoon of sesame oil in a non-stick skillet over medium heat. Once the oil is hot, add the cubed tofu. Cook the tofu, turning occasionally, until golden brown and crispy on all sides, approximately 5-7 minutes. Once done, remove the tofu from the skillet and set it aside on a plate.

    Make Sauce: In a small mixing bowl, combine the peanut butter, soy sauce, lime juice, tamarind paste, and coconut sugar. Whisk the mixture vigorously until it reaches a smooth and creamy consistency. Taste the sauce and adjust the seasoning if necessary, adding more soy sauce or lime juice based on your personal preference.

      Sauté Zucchini: With the skillet still on medium heat, add the minced garlic to the remaining oil in the pan. Sauté the garlic for about 30 seconds, stirring frequently until it becomes fragrant but not burnt. Next, add the spiralized zucchini noodles to the skillet. Sauté the noodles for 2-3 minutes, tossing occasionally until they are slightly softened yet still retain a delightful crunch.

        Combine Everything: Return the golden brown tofu to the skillet with the sautéed zucchini. Pour the prepared sauce over the mixture, and gently toss everything together. Cook for an additional 1-2 minutes, allowing the noodles and tofu to become beautifully coated in the flavorful sauce.

          Add Fresh Ingredients: Stir in the sliced green onions and fresh bean sprouts into the mixture. Cook for another minute, ensuring all the ingredients are heated throughout and combined well.

            Serve: Divide the Zucchini Noodle Pad Thai evenly among serving plates. Garnish with a generous sprinkle of crushed peanuts, a handful of fresh cilantro, and serve with lime wedges on the side for an extra citrusy kick.

              Prep Time, Total Time, Servings: 15 minutes | 20 minutes | Serves 2-3