Vegetarian Zucchini Noodle Pad Thai

A few items to note on this recipe: The coconut flour was a bit of a challenge to find, but I did find it.  (through Red Mill) Also, I used a gluten free, low sodium soy sauce, call Little Soya.   I had cashews on hand, so instead of unsalted peanuts I used the cashews.

Note: Do not to overcook the Zoodles. If you overcook, this will end up a soupy mess. (still yummy, but soupy)

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Votes: 1
Rating: 5
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Course Main Dish
Cuisine Thai, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
For the sauce:
Course Main Dish
Cuisine Thai, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
For the sauce:
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Scramble the eggs and set aside.
  2. Place all of the ingredients for the sauce into a bowl, whisk together and set aside.
  3. Place the peanuts into a food processor and pulse until lightly ground (no big peanuts should remain, but it shouldn't be powdery).
  4. Set aside.
  5. Place a large skillet over medium heat.
  6. Add in oil, garlic and shallots. Cook for about 1-2 minutes, stirring frequently, until the shallots begin to soften.
  7. Add in the sauce and whisk quickly so that the flour dissolves and the sauce thickens.
  8. Cook for 2-3 minutes or until sauce is reduced and thick.
  9. Once the sauce is thick, add in the zucchini noodles and cilantro and stir to combine thoroughly.
  10. Cook for about 2 minutes or until noodles soften and then add in the scrambled eggs and ground peanuts.
  11. Cook for about 30 seconds, tossing to fully combine.
  12. Plate onto dishes and garnish with cilantro leaves. Serve with lime wedges.
Recipe Notes
Nutrition Facts
Vegetarian Zucchini Noodle Pad Thai
Amount Per Serving
Calories 308 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Cholesterol 212mg 71%
Sodium 682mg 28%
Potassium 832mg 24%
Total Carbohydrates 29g 10%
Dietary Fiber 5g 20%
Sugars 13g
Protein 13g 26%
Vitamin A 29%
Vitamin C 71%
Calcium 8%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.
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