Zucchini Pad Thai Low Carb (Print Version)
# 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 -
In a skillet, heat 1 teaspoon of vegetable or coconut oil over medium-low heat. Add the egg to the pan 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 -
Turn the heat to medium and place the skillet back on the burner. Add the remaining 1 tablespoon of oil to the pan. Pour in the sauce and cook for 2 minutes. Stir in the flour and water mixture, combine, and let the sauce cook for about 3 minutes until thickened and slightly reduced.
04 -
Add the zucchini noodles to the skillet. Toss to coat in the sauce and cook for an additional 2-3 minutes until the zucchini is tender.
05 -
Stir in the scrambled egg. Garnish with chopped peanuts, cilantro, or sliced green onion. Serve immediately.