Try this Pad Thai Zoodles recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- 3 tablespoons fresh lime juice
- 3 tablespoons brown sugar
- 1 tablesp minced
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons vegetable oil
- 8 ounces extra-firm tofu, cutinto 3/4-inch cubes
- 1/2 red bell pepper, julienned
- 1 medium carrot, julienned
- 3 large zucchini, julienned
- 1 cup bean sprouts1
Operating on a strict budget of fresh produce requires maximizing water-heavy vegetables without compromising texture. Zucchini ribbons demand immediate handling because raw squash releases moisture rapidly once salted or dressed, turning a crisp base watery within twenty minutes. Standard dried rice noodles store indefinitely in a pantry, whereas fresh zucchini must be purchased with purpose and cooked immediately to retain structural integrity. Extra-firm tofu requires thorough pressing before cubing to expel excess water, ensuring the cubes absorb the sweet-and-sour lime dressing rather than diluting it. Fresh ginger yields a sharper pungency and fibrous bite than dried powder, which loses its volatile oils during prolonged shelf storage. Julienning carrots and red bell peppers to a uniform width ensures they soften at the exact same rate as the squash ribbons in the pan. Visual cues govern doneness entirely here since digital thermometers cannot measure noodle-like vegetable tendrils accurately. Pull the pan from the heat the exact moment the zucchini strands bend softly under a wooden spoon while retaining a faint crunch at the center. Exceeding this threshold transforms the dish into a soggy purée, ruining the contrast against crunchy bean sprouts.
