Zucchini Pad Thai (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon plus 1 teaspoon vegetable or coconut oil
02 -
1 large egg
03 -
1 garlic clove, minced
04 -
2 tablespoons fresh lime juice
05 -
1 tablespoon low sodium soy sauce
06 -
1 tablespoon chili sauce
07 -
1 tablespoon honey or light brown sugar
08 -
1 tablespoon hoisin sauce
09 -
1 tablespoon all-purpose flour dissolved in 1 tablespoon of water (or cornstarch)
10 -
2 medium zucchini, spiralized
11 -
1/3 cup chopped peanuts
12 -
Cilantro or sliced green onion for garnish
# Instructions:
01 -
Heat 1 teaspoon of the vegetable oil (or coconut oil) in a skillet over medium-low heat. Add the egg and scramble until cooked. Remove the cooked egg and set aside.
02 -
In a bowl, whisk together the garlic, lime juice, soy sauce, chili sauce, honey (or brown sugar), and hoisin sauce.
03 -
Increase the skillet heat to medium and add the remaining 1 tablespoon of oil. Pour in the sauce mixture and cook for 2 minutes. Stir in the flour and water mixture, combining thoroughly. Let the sauce cook for about 3 minutes until thickened and slightly reduced.
04 -
Add the zucchini noodles to the skillet, tossing to coat in the sauce. Cook for an additional 2-3 minutes until the zucchini is tender.
05 -
Stir the scrambled eggs into the skillet. Garnish with chopped peanuts, cilantro, or green onion. Serve immediately.