
Yield: 4
Pad Thai Zoodles

Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- 2 limes, juice
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp fish sauce
- ¼ tsp red pepper flakes
- 1 tbsp sesame oil
- 12 oz extra-firm tofu, cut into ¾ inch cubes
- 2 garlic cloves, minced
- ½ red bell pepper, thinly sliced
- 2 green onions, sliced
- 1 cup bean sprouts
- 3 large zucchini, julienned
- ½ cup chopped peanuts
- 2 tbsp fresh cilantro
Instructions
- In a small bowl, whisk the lime juice, brown sugar, soy sauce, fish sauce and chili flakes. Set it aside.
- In a large skillet, heat oil over medium-high heat. Add the tofu and cook, stirring often, until the tofu becomes golden on all sides. Remove the tofu from the skillet using a slotted spoon and drain the excess oil on some paper towels.
- In the same skillet, add a little more oil if necessary and add the garlic, red bell pepper, green onions and bean sprouts. Cook until they begin to soften, about 2 or 3 minutes. Add the pad thai sauce, zoodles and half of the peanuts. Toss until everything is coated and the zoodles have softened slightly.
- Serve immediately topped with crushed peanuts, fresh cilantro and a lime wedge or store in the refrigerator for up to 3 days.
Leave a Reply