Vegetarian Zucchini Noodle Pad Thai
Try this Vegetarian Zucchini Noodle Pad Thai recipe, or contribute your own.
Try this Vegetarian Zucchini Noodle Pad Thai recipe, or contribute your own.
- 1 garlic clove minced
- for the sauce:
- 2 whole eggs
- 1 tsp honey
- 1 shallot minced
- 2 tbsp freshly squeezed lime juice
- 1/4 cup roasted salted peanuts
- 1/2 tbsp peanut oil (or oil of choice)
- 1 tbsp coconut flour
- 1 tbsp roughly chopped cilantro + whole cilantro leaves
- 2 medium zucchinis blade c
- 1 tbsp fish sauce (or hoisin sauce if you're strict vegetarian)
- 1/2 tbsp soy sauce
- 1 tbsp chili sauce (i used thai chili garlic sauce)
- Carbohydrate 22.6381875030759 g
- Cholesterol 423 mg
- Fat 26.5514150002467 g
- Fiber 6.62705618996746 g
- Protein 21.3562618781333 g
- Saturated Fat 12.2686665000322 g
- Serving Size 1 1 Serving (421g)
- Sodium 284.8728750073 mg
- Sugar 16.0111313131085 g
- Trans Fat 2.7288405001149 g
- Calories 388 calories
Step-by-step
- Scramble the eggs and set aside.
- Place all of the ingredients for the sauce into a bowl, whisk together and set aside.
- Place the peanuts into a food processor and pulse until lightly ground (no big peanuts should remain, but it shouldn't be powdery). Set aside.
- Place a large skillet over medium heat. Add in oil, garlic and shallots. Cook for about 1-2 minutes, stirring frequently, until the shallots begin to soften.
- Add in the sauce and whisk quickly so that the flour dissolves and the sauce thickens. Cook for 2-3 minutes or until sauce is reduced and thick.
- Once the sauce is thick, add in the zucchini noodles and cilantro and stir to combine thoroughly.
- Cook for about 2 minutes or until noodles soften and then add in the scrambled eggs and ground peanuts. Cook for about 30 seconds, tossing to fully combine.
- Plate onto dishes and garnish with cilantro leaves. Serve with lime wedges.
Standard ingredient lists omit the physics of water management when substituting root vegetables for starchy noodles. Zucchini contains roughly ninety-five percent water by weight, meaning high heat is mandatory to prevent steaming.
- Pulse peanuts in a processor until granular consistency is achieved, stopping before oils release into a paste.
- Whisk coconut flour directly into the cold liquid sauce components to hydrate the starch granules prior to heat exposure.
- Maintain medium heat for exactly one to two minutes during the garlic and shallot saute phase to avoid scorching.
- Reduce the sauce mixture for two to three minutes until viscosity increases enough to coat a spoon.
- Expose zucchini ribbons to the pan for precisely two minutes to soften cell walls without structural collapse.
Traditional Pad Thai relies on dried rice noodles to absorb tamarind and fish sauce, requiring a pivot in technique when swapping in fresh squash. Managing thermal output ensures the dish retains its intended sauce cling rather than pooling with extracted vegetable liquid.
